Low Carb Keto Sugar Cookies Food

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LOW CARB KETO SUGAR COOKIES



Low Carb Keto Sugar Cookies image

Simple sugar free cut out cookies are perfect for any holiday or special occasion. These low-carb and gluten-free treats are sure to be loved by all.

Provided by Lisa MarcAurele

Categories     Dessert     Snack

Time 25m

Number Of Ingredients 9

1 cup almond flour (about 107g (see Notes))
1/4 cup coconut flour (about 33g (see Notes))
1/3 cup low carb sugar substitute
1/2 teaspoon baking soda
1/2 cup non-hydrogenated lard (or ghee (butter works too))
1 large egg (or gelatin egg)
1/2 teaspoon vanilla extract
1/4 cup Swerve Confectioners Powdered Sweetener
water (as needed )

Steps:

  • Beat all ingredients together or pulse together in a food processor until dough forms. If dough is a little sticky, it's best to sprinkle in some coconut flour on the outer surfaces when rolling.
  • Roll dough out between two pieces of parchment paper to desired thickness (between 1/8 and 1/4 inch). Thinner cookies bake quicker and tend to be more crisp. Sprinkle a little extra coconut flour (or almond flour/sunflower seed flour) on to dough as needed. Dough can also be rolled into a log and frozen for 20-30 minutes and then sliced into circles for easy "slice and bake" cookies.
  • Cut into shapes and place on parchment lined baking pan.
  • Bake in oven at 350°F for 8-10 minutes or until edges are lightly browned.
  • Remove from oven, let cool on rack for about 5-10 minutes then transfer cookies to a cooling rack until completely cooled.

Nutrition Facts : ServingSize 1 cookie, Calories 67 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 30 mg, Fiber 1 g

LOW CARB SUGAR COOKIES



Low Carb Sugar Cookies image

These are wonderful little cookies, the recipe for which I found in a low carb cookbook. The amount of Splenda in the recipe results in moderate sweetness.. If you prefer a sweet cookie, either double the Splenda or glaze the cookies. The correct carb count is about 0.7g per cookie (after deducting fiber), including all ingredients.

Provided by Dimpi

Categories     Dessert

Time 45m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 9

2 ounces cream cheese
2 egg yolks
1 tablespoon butter, softened
1 teaspoon vanilla
6 (1 g) packets Splenda sugar substitute
2 tablespoons all-purpose flour
2 tablespoons wheat gluten flour (vital wheat gluten)
1/2 teaspoon baking powder
3/4 cup almond meal, from blanched almonds

Steps:

  • In a mixer with paddle attachment, cream together the first three ingredients until creamy and fluffy.
  • In a small bowl, mix together the flour, wheat gluten and baking powder. Add a pinch of salt if you like.
  • Once the mixture is creamed, add vanilla and mix well.
  • Now add Splenda and mix well.
  • Stir in the flour mixture by hand.
  • Finally stir in the almond flour.
  • Refrigerate the dough for about 30 min to make it easier to work with.
  • Preheat oven to 325°F Line baking sheet with parchment.
  • Form small marble size balls of the dough.
  • Put a ball of dough on the parchment and using the flat bottom of a glass press to flatten. Using a piece of parchment between the glass and dough will prevent it from sticking.
  • Bake in the oven for 8-10 min until the edges for golden.
  • Cool on a rack, and store in an airtight box.
  • Optional - coconut, coconut extract, almond extract, lemon extract, cinnamon etc.
  • I like to drizzle sugar free caramel or maple syrup over the cookies for a sweet delectable treat. Frosting for the lazy!
  • Note - 1 packet Splenda = sweetness of 2tsp sugar = 1 carb or less.

Nutrition Facts : Calories 23.7, Fat 1.9, SaturatedFat 0.6, Cholesterol 10.6, Sodium 12.1, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 0.9

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