Low Carb Sugar Free Almond Cookies Food

LOW CARB ALMOND COOKIES

Steps:

• Preheat oven to 300°F.
• Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
• Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
• Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
• Let cool on sheet for 5 minutes before removing.
• For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.

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 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.

ALMOND COOKIES - SUGAR FREE

Steps:

• Using an eletric mixer, cream the butter, then blend in the egg yolk, sweetener, and extracts.In a separate bowl, break up the almond flour with your hands, then mix it with the remaining ingredients. Add the dry mixture to the butter mixture and stir until evenly blended. Cover and refrigerate the dough for 1 hour.
• Shape the dough into 1 1/4-inch balls and place them on a large cookie sheet, evenly spaced. Refrigerate the cookies on the sheet for 15 minutes while you preheat the oven to 350.
• Bake the cookies for 20 minutes. Cool them on the sheet for a minute or so, then transfer to a rack to finish cooling.

LOW CARB CREME FILLED ALMOND TEA COOKIES

Steps:

• Using stand mixer on low speed, creme butter and add flours and creme and baking powder. Do not overmix. Add soy flour as needed to make a non sticky batter.
• Preheat oven to 375 degrees F.
• Roll out dough to less than 1/8" thick on a surface lightly floured with soy flour. A silicone mat is desirable. Use a round cutter such as a shot glass to cut round cookies 1 1/4" in diameter. A 1" copper pipe fitting from a home improvement store also works very well. Place the cookies on an ungreased cookie sheet 1/4 inch apart.
• Using a fork, pierce each cookie in four parallel rows. Sprinkle each cookie with splenda. A salt shaker works well for this purpose.
• Bake cookies for 8-10 minutes until golden and puffy. Do not brown.
• Remove cookies from sheet to cooling rack at once. A metal spatula is best to remove cookies from sheet. They will be brittle, especially when hot.
• Make the creme frosting. Either used powdered erythritol and splenda, or powder it yourself to the consistency of confectioners sugar using either a food processor with an S blade or a coffee grinder. Combine the powdered erythritol, splenda, almond extract, butter and heavy creme. Add the red food coloring and mix until smooth and creamy.
• Make sandwiches with the cookies so the splenda coated side of the cookie is facing towards the outside. (optional) May gently heat creme frosting in microwave to facilitate spreading it onto cookie.
• Refrigerate (optional).