Feeding the Active Writer: TDG Chocolate Chip Cookies (Keto)

Stock photo, but entirely adequate to show what the resulting cookies look like.


  • 1 cup butter, softened (room temperature)
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup Methylcellulose fiber powder
  • 1/4 cup psyllium husk fiber
  • 2 cups sugar equivalent sweetener
  • 1/2 tsp salt
  • 1 8 oz package Hershey’s sugar free chocolate chips

Add the butter, eggs, and vanilla to a food processor. Mix on low until well blended.

Add the next four ingredients to the food processor. Again mix on low until well blended.

Add the chocolate chips. Pulse to mix the chips into the dough.

Transfer the dough to bowl and refrigerate for at least 1 hour. Overnight is best.

Preheat your oven to 350 F.

Line a cookie sheet with parchment paper. Take the refrigerated cookie dough. Scoop out and roll into balls to flatten into 3″ cookies (about 15). Bake at 350 F for about 15 minutes.

Remove from the oven and allow to cool. The result is big, chewy, delicious cookies.

Each cookie has 18.5 g fat, 2.5 g protein, 1.5 g net carbs.

4 thoughts on “Feeding the Active Writer: TDG Chocolate Chip Cookies (Keto)”

    1. Real chocolate. Real vanilla. Real butter and lots of it. No flour but I have been avoiding that for years. Some folk might have issues with the artificial sweeteners (the chocolate chips use Malitol and I use granulated sucralose), but I don’t, at least not with those. The fiber powders don’t really add anything one way or another to the flavor. The trick with them was finding the right combination that provides just the right combination of “body” and cohesiveness. It actually took a bit of experimentation to get that right–too much cellulose (insoluble fiber) and it falls apart while too much psyllium (soluble fiber) and you end up with a gooey mess.

      The taste comes from chocolate, vanilla, butter, and sweetener. If you can handle artificial sweeteners (or some other low-carb sweetener that’s cooking friendly, like, say monkfruit) then, yes, I stand by “delicious”. If not, YMMV. If we all liked the same things, then think what a tremendous natto shortage there’d be.


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