The reality is that the older we get, the more responsible we become about decreasing our sugar intake.
And while reducing the amount of sugar we consume may be the smart thing to do for our health, it is not always the easiest habit to embrace.
Luckily, there are companies such as Foodstirs — a brand that completely understands the needs of the modern consumer. We want super-clean, organic ingredients that are sustainably-sourced but a product that does not force us to sacrifice taste.
The latest offering from Foodstirs — a keto chocolate chip cookie mix — encompasses all of that and an incredibly low amount of sugar as well.
“Our purpose is to provide spectacular Junk-Free sweet baked goods that are clean, better for you, and delicious. We believe this item is a new way for us to deliver on our purpose and promise to the world,” said Greg Fleishman, the company’s co-CEO and co-founder.
The organic keto chocolate chip cookie mix has 1 gram of added sugar per serving, with a total of 2 net carbs per serving. Not only is the product Non-GMO Project verified, but it is naturally gluten-free due to its use of almond and coconut flours.
Plus, it is super-easy to make — only a few simple steps in the kitchen and you’ll have an organic keto cookie experience in just 25 minutes.
While I have come across other keto chocolate chip cookies in the marketplace, it is hard to find one that is also USDA certified organic. Unfortunately, ketogenic-focused brands ignore the importance of organic far too often.
With this new cookie mix, Foodstirs continues to demonstrate cutting-edge innovation in the baking category while never compromising on taste or the health needs of its customers.
What else can you ask for?
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The keto chocolate chip cookie mix has just launched and is available exclusively at Whole Foods Market stores nationwide through July, in addition to Amazon and Foodstirs.com.
(The three founders of Foodstirs, from l. to r., Galit Laibow, Greg Fleishman, Sarah Michelle Gellar, )
Foodstirs is a sponsor of Living Maxwell.
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