I've been on keto for a while now, and while I've made cookies before, they always came out disappointingly crunchy. Cookies are supposed to be soft and chewy! They aren't supposed to crunch. At least, that's how I feel.

I can't take a picture of how chewy these are, so you'll just have to make them yourself to find out!

Often, on recipe blogs, people go on and on about what's going on with them and their lives. @krypto.ketopian promises to always keep those posts separate (like I did with my introductory post).

Instead, let's get right into the recipe.

First, the facts:

Net carbs per recipe:  19.128
Serving size:          2 cookies
Net carbs per serving: 2.6

Blood glucose impact chart

before	30-minute	1 hour	2 hours
89	95	92	88

You'll need the following ingredients:

ingredient	amount	net carb fraction	reference brand
oat fiber	40g	0.000	NuNaturals
almond flour	120g	0.107	generic
beef gelatin powder	25g	0.000	NOW
powdered allulose	70g	0.036	All-U-Lose
baking powder	2g	0.301	Rumford
vanilla extract	5g	0.130	generic
liquid sucralose	4g	0.000	Splenda Zero
unsweetened 100% chocolate	28g (1oz)	0.072	Baker's
egg	(large)	(0.4g)	generic
butter	(1 stick)	(0.1g)	generic

...and the following tools:

• kitchen scale with 1g precision for "large" amounts
• lower capacity scale with 0.1g or even 0.01g precision for "small" amounts
• oven
• hand mixer
• one medium plastic mixing bowl for dry ingredients
• one Pyrex (or other microwaveable) mixing bowl for wet ingredients
• small vessel for weighing liquid ingredients (I used a shotglass)
• cookie tray, lined with parchment paper or silicone mat
• 1.5 tbsp cookie scoop

What to do:

1. Preheat your oven to 350.
2. Using the big scale, weigh the oat fiber, almond flour, gelatin powder, allulose, and baking powder into a medium-sized bowl.
3. Using the small scale, weigh out 2g of baking powder and add it to the bowl.
4. Mix the contents well and set aside.
5. Weigh out the vanilla and liquid sucralose into a small container (I used a shotglass) and set aside.
6. Break off or weigh out the required amount of unsweetened baking chocolate and chop, then set aside. Mine looked like this:
   
7. Place the stick of butter into the microwaveable bowl and microwave for about 1 minute or until melted. All of your ingredients should now be ready:
   
8. Using the hand mixer, combine the vanilla/sucralose mixture and the egg into the melted butter.
9. Still using the hand mixer, combine the dry ingredients, a third at a time, into the liquid mixture and mix well. The batter should end up looking like this:
   
   NOTE: At this point, it would be simply irresponsible not to taste the batter. It's absolutely delicious. In fact, you might be tempted to just stop here and call it done!
10. Use your hands to fold the chocolate chunks into the batter until they are evenly mixed.
11. On the lined cookie tray, use the cookie scoop to place 15 doughballs:
    
12. This batter won't flatten itself perfectly in the oven, so you'll need to help it along by squishing them a bit with your hands:
    
13. Bake at 350 degrees for 10-12 minutes. You can experiment with how crispy you want to get them; in my experience the almond flour burns easily so watch out.
14. Chewiness will be most pronounced after cooling completely, though they're quite delicious right out of the oven anyway.