Well, I’m finally on the other side of what was the scariest night of my life so far! For an entire week leading up to Hurricane Irma, her track shifted East, West, up the middle of Florida (where we are) and then back again. At the beginning of yesterday morning the track was supposed to be to the East of us (Tampa). And although I knew we would still get rocked, I felt a little better about not being in the eye of the storm.
Then came the tornado warnings… That cranked up my anxiety big time! So I decided to use my nervous energy to make a batch of Keto Bagels and these chocolate chip cookies from Castaway Kitchen (my version is modified slightly with chocolate chips and unbleached almond flour)! It definitely helped distract me and kept me on track with my Keto eating. My son’s Cheez-its were taunting me all day, so I’d just shove a cookie in my mouth every time I started craving something bad.
By the time darkness rolled around last night, it appeared Irma didn’t give two hoots where she was “supposed” to go and started to come right at us. I ate a few more cookies… I managed to fall asleep maybe around 11:30 only to have the crazy sounds of the intense wind wake me around 12:30. I can’t even describe how windy it was. I scooped up my son and hunkered down in my closet. I managed to fall back to sleep at some point. It definitely wasn’t fun (or comfortable), but we are alive, never lost power, and our property wasn’t damaged. I know it was all the prayers my amazing family and friends were sending up for us. Even the weatherman couldn’t explain how Irma lost power so quickly (she hit us at a 1/2, but should have been a 3/4) except that everyone’s prayers must be working.
I definitely ate more calories than I should have yesterday (what else can you do when you’re on lockdown inside), but I survived the hurricane and remained in ketosis! Maybe I should call these Hurricane Irma Cookies 🙂
- 1 egg
- 3 tbsp melted coconut oil
- 1/3 cup Swerve sugar (granulated)
- 1/3 cup nut milk (I use almond)
- 1 tsp vanilla
- 2 cups fine ground almond meal (I use unbleached which gives them a grainer texture. Use bleached if you want them to look/feel more like a regular cookie)
- 1 tbsp collagen peptides (can be omitted if you don’t have them, but this helps with the chewiness)
- 1/2 tsp baking soda
- 1/2 tsp to 1 tsp coarse salt
- 6 oz Lily’s chocolate chips
- Preheat oven to 325F.
- In a medium bowl, whisk egg until frothy.
- Keep whisking as you add the oil, vanilla and sweetener and mix well.
- Add in the almond flour, baking soda, salt, and collagen peptides.
- Mix with a spatula until the dough is crumbly.
- Add in the milk and mix well.
- Once the dough is moist, add in the chocolate chip and fold in.
- Place the dough in the refrigerator for 20 min to help set.
- Form dough into 1 inch balls and place on a baking sheet (I line mine with parchment paper).
- Lightly flatten the dough.
- Bake 15 minutes or until the base of the cookies turn golden brown.
- Remove and let cool.
Cal: 113, Fat:11.3g, Protein: 3.7g, Carbs: 3.2