Low Carb Sugar Cookies Food

LOW CARB KETO SUGAR COOKIES

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.

LOW-CARB ALMOND SHORTBREAD COOKIES

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

LOW CARB SUGAR-FREE ALMOND COOKIES

Steps:

• Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
• Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.

LOW CARB CHOCOLATE CHIP COOKIES RECIPE FOR KETO

Steps:

• Pre-heat oven to 325 Degrees
• Add all ingredients to a large bowl and mix until a cookie dough forms
• Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop (around 12 cookies) to the baking sheet
• Bake for around 10-12 minutes.
• The cookies should be golden brown on top (and soft to the touch, NOT FIRM)
• Once the cookies are done baking let them cool down completely in the cookie tray itself (they'll firm up as they cool)
• Once cooled, store in an air-tight container for several days.

LOW CARB SUGAR COOKIES

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.