Cookie Base: 

•  8T (112g) Sweet Cream Butter, Softened

•  1/2C (128g) Creamy Peanut Butter

•  2T Monk Fruit Sweetener

•  3T Brown Sweetener

•  1 Egg

•  1/2C (50g) Almond Flour

•  1/4C Cup (22g) Lupin Flour

•  46g VMI Sports Vanilla Peanut Butter Keto Shake

•  1/4T Pink Salt

•  1/2T Baking Soda

Filling: 

•  20g Sugar-Free Chocolate Bar 

•  3 tsp VMI Sports Vanilla Emulsified MCT Oil

•  2 tsp Heavy Whipping Cream

**Simply chop chocolate and add to a small bowl with MCT Oil. Microwave on low power for 30 seconds, stir until smooth. Add Heavy Whipping cream, stir again. Set aside**

 

1. Mix all dry ingredients in a small bowl and set aside.

2. Cream butter, PB, and Sweetener together until smooth and fluffy. Add egg and combine.

3. Sift dry ingredients into the wet ingredients in two batches - mixing with spatula until just combined. Pop into the refrigerator for 30 minutes to 1 hour. (Or three days like I did...)

4. Preheat oven to 375.

5. Using cookie scoop, pop balls of dough onto a parchment lined baking sheet.

6. Remove a chunk of dough out of the middle of each dough ball (I use a cupcake core-er). Stuff the center with the chocolate mixture. Cover the top with a little bit of the removed dough. Flatten out dough ball slightly. Repeat with remaining cookie dough. (Alternatively you can fill them similar to a thumbprint cookie, then bake)

7. Bake for about 10 minutes, or until edges start to brown. Under-cooking is better than overcooking with these bad boys.

Makes roughly 22 Cookies. Macros using my ingredients (not counting sweeteners in the carb count)

Calories:114

Fat: 10g

Carbs: 3.1g

Fiber: 1.4g

Net Carbs: 1.7g

Protein: 3.8g