Salted Caramel Chip Cookie Low Carb & Gluten Free

Salted Caramel Chip Cookie Low Carb & Gluten Free

Have you seen the new Arby’s salted caramel chocolate chip cookies? Oh my goodness. Every time I see the ad or drive through and see it on their menu, my mouth waters. I love the taste of salted caramel almost more than anything in the world. Needless to say, one of their cookies would send my blood pressure soaring way beyond normal ranges.

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Since I am the only one in my house eating strictly low carb, I often get a craving and want just one or two cookies. This recipe makes one. You can easily double or triple it without changing the taste. Just watch the consistency of the dough. It should be like very pliable cookie dough.

I have made this recipe before, but I wanted to add a salted caramel taste, so I used some things I had on hand. Specifically DaVinci’s Caramel Syrup (Sugar Free, of course) and some sea salt.

I hope you enjoy this treat as much as I did. Also, I always make my baked goods on parchment paper, so be sure you have some of that on hand. Go ahead and preheat your oven to 350 degrees Fahrenheit and let’s get baking!

Let’s Bake Cookies!

Salted Caramel Chip Cookie Low Carb & Gluten Free
Author: Crabby Housewife
  • 1 Tablespoon butter
  • 1/2 teaspoon sugar free Davinci caramel syrup
  • 1 Tablespoon of beaten egg
  • 2 1/2 teaspoons Splenda
  • 1 teaspoon Splenda brown sugar blend
  • 1/3 cup almond flour more or less to get right consistency
  • 1 Tablespoon sugar free chocolate chips
  • Pinch of sea salt
  1. Preheat oven to 350 degrees Fahrenheit
  2. Line a baking sheet with parchment paper
  3. Melt butter (I prefer grass fed)
  4. Add caramel syrup
  5. Stir in beaten egg
  6. Add sugar, brown sugar, and almond flour and stir until mixed
  7. Stir in chocolate chips
  8. Place mixture on parchment paper using spoon to smooth it out a bit. Should be about 1/4 inch thick.
  9. Bake for 18 minutes or until golden brown. Don't overcook or cookie will get dry and crumbly.
  10. Best enjoyed while still warm.

Brown Paper Bag Peanut Butter Protein Cookie

Brown Paper Bag Peanut Butter Protein Cookie

They say that necessity is the mother of invention, but I say that to be really inventive, you have to look at the world in an unusual way. That is how the idea for this protein cookie on a paper bag was born.

For about two weeks now, I’ve been experimenting with my cookie in a mug recipe to try to make it a bit better (mainly moister). It’s been a frustrating endeavor. I’ve tried adding different ingredients, adjusting cook times and so on.

I wanted a cookie that was:

  • Low carb
  • Would satisfy a sweet craving
  • Had added protein to keep me satisfied for a while
  • Had healthy fat for the same reason
  • Could be microwaved
  • Could be created in single serving sizes, so I didn’t eat to many of them

I tried everything from adding an egg yolk (this made the cookie so cake-like that I hated it) to adding more liquid, which just gave me a runny goo. The goo tasted good, but was not anything like a cookie.

Today, it finally hit me that the problem might not be with my batter as much as the vessel I was cooking the cookie in. I use parchment paper for nearly everything, but tearing off a piece small enough to fit in the microwave isn’t always feasible. Still, I wondered if moving the batter to a piece of parchment would make a difference in the final product. Of course, I knew it would.

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That is when I opened my cabinet to grab my bag of Jay Robb – Egg White Vanilla Protein Powder. I love this protein powder. It doesn’t have the after taste of some others out there and it is extremely low in carbs (2 net carbs per serving). I can’t speak for his other flavors, but I love the vanilla for making protein cookies and smoothies.

Well, since my cabinet is a mess, as you know if you read my articles this week about organizing it (x and x), my Paper Lunch Bags that I keep on hand for popcorn in the microwave fell on my head.

This was my light bulb moment. Would the paper bags work in a similar way to the parchment paper when cooking my protein cookie? It was certainly worth a try. I am happy to report that the cookie was perfection.

I was able to lift the lunch bag down and eat the cookie off it with a fork. The cookie is made of protein powder (and stuff, info below), so you won’t be able to pick it up and eat it like a cookie with flour. However, use a fork and I promise you that you will have a great, filling, healthy treat.

Let me know what you think! I’m definitely making this one again.

Brown Paper Bag Peanut Butter Protein Cookie
Author: Crabby Housewife
  • 1 teaspoon or a pat of real butter (grass fed is even better)
  • 1 tablespoon of natural peanut butter the only ingredient should be peanuts and possibly salt
  • 2 pinches of Splenda or sweetener of choice
  • 1/2 - 2/3 scoop of vanilla whey protein powder
  • Atkins chocolate covered candies optional
  1. In a mug, place butter and peanut butter. Microwave on high for 20-30 seconds or until melted. Stir.
  2. Add Splenda. I don't actually measure this. I just pinch some between my thumb and forefinger and throw into the mug. I do this twice and the taste is just right. Stir thoroughly.
  3. Add 1/2 scoop of the protein powder. Stir. The mixture should be like regular cookie batter in consistency or similar to Play-dough. If not, add a bit more until you get it there.
  4. Lay out your paper bag (still closed). Spoon the cookie mix on top and spread it out to about 1/2 inch thickness.
  5. If you are adding candies, press into the top now. You could also add nuts, sugar free sprinkles, sugar free toffee or other item of your choice.
  6. Microwave on high for 1 minute. Allow to cool for a minute and then eat right off the bag with a fork.
Recipe Notes

Want something different? Try using 1 Tablespoon of butter, leave out the peanut butter, add fresh berries for a raspberry flavored sugar cookie.
You could also replace the vanilla whey with chocolate for a chocolate cookie. Yum!

Want to support our site? You can get everything you need to make this cookie using the links below.

Note that grassfed butter is very pricey. You won’t use much for this recipe and it will last you a really long time. However, if it isn’t in your budget, any butter from the grocery will do as will any protein powder. Some protein powders have a strong aftertaste, so your results may vary if you choose not to use Jay Robb.

Hope you enjoy this cookie!


Low Carb Protein Cookies Will Save Your Diet

Low Carb Protein Cookies Will Save Your Diet

I’ve been working hard to eat healthier. While my scale isn’t moving super fast (I’ve lost about 7 pounds in two months), it is moving in the right direction and I feel better about what I’m putting in my body. One of my biggest down falls is my sweet tooth.

I can do well for a while but then those cravings hit. However, I have come up with a recipe that seems to help this tremendously and also puts a bit more protein in my diet. There are a ton of protein cookie recipes out there, but I found them really dry and the cookie would crumble as you tried to eat it. I started experimenting with my own recipe and here it is. It has a wonderful taste to it.

Low Carb Protein Cookies Will Save Your Diet - Mug Cookie
Author: Crabby Housewife
  • 1 pat or about 1/4-1/2 tablespoon butter real butter
  • 1 teaspoon all natural peanut butter ingredients should be peanuts and salt ONLY
  • 1 tablespoon Splenda
  • 1 1/2 tablespoons vanilla whey protein powder I like Robb's
  • 5 Atkins candy coated chocolates
  1. Melt butter and peanut butter in a small mug (about 20 seconds in microwave)
  2. Stir until smooth.
  3. Add Splenda and protein powder. Stir until smooth.
  4. Microwave on high for about one minute. Check. If it is not starting to firm up around the edges, nuke 20 seconds at a time until it does.
  5. Sprinkle on the candies (they will melt a bit from the heat of the cookie, but not too much).
  6. Let sit for about five minutes and enjoy. I just eat it with a spoon right out of the mug. So yummy and kills that sweet urge in a healthier way than sugar and white flour.

Note: You can also make these with chocolate protein powder. However, I think it gives them a bit of a bitter taste. I much prefer the vanilla. If you are craving chocolate, though, that might be a good solution.

photo credit: Cookie Monster via photopin (license)