Keto Almond Cookies Food

KETO ALMOND COOKIES

Steps:

• Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, combine your almond flour and granulated sweetener. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
• Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden.
• Remove from the oven and let the cookies cool on the sheet completely.

KETO ALMOND COOKIES

Steps:

• Preheat oven to 350°F
• Combine and mix all dry ingredients.
• Add softened butter and rub into dry ingredients until even (produces a slightly grainy texture).
• Add egg whites and mix well.
• Using a leveled tbsp, plop dough onto parchment paper. Press each cookie down with a fork. You can use your fingers to fix the shape.
• Bake 18-20 minutes depending on desired -- brown-ness I guess. I like mine darker, so 20 minutes is good and still gives you a soft middle.
• Remove to cool on a wire rack and munch away.
• Notes: I used natural almond flour, not blanched, so my cookies are dark to begin with. I think either would be fine for the recipe.
• I suggest melting some dark chocolate and dipping the cookies in half way for extra yumminess. Lindt 85%, 90% or even 99% would be good depending on your needs.
• Totals per cookie: 63 Calories, 5g Fat, 3g Protein, 2 Carbs, 1 Fiber, .73 Net Carbs. If you count Truvia, net carb is 2.33g per cookie.

KETO 3-INGREDIENT ALMOND FLOUR COOKIES

Steps:

• Preheat oven to 350 F (175 C).
• Mix all the ingredients together to form a dough.
• Take small balls of dough and flatten to form a small cookie (makes approximately 15 cookies).
• Place onto a parchment paper lined baking tray. Make sure there's space between the cookies.
• Bake for 7-10 minutes until slightly browned on top.

KETO ALMOND COOKIES

Steps:

• Preheat oven to 350. Line two large cookie sheets with parchment paper.
• Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
• With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
• Bake for 14-16 minutes until they are barely golden.
• Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES

Steps:

• In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
• Heat oven to 350°F.
• Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
• Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
• Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.