No Cholesterol Almond Cookies Food
LOW CARB ALMOND COOKIES
During the holidays my family has a longstanding tradition of baking cookie trays for family and friends. This year, my circle includes a friend who has been advised by her doctor to dramatically reduce her carbohydrate intake. Not wanting to leave her out of the cookie circle, I tracked this recipe down on the web and have posted it here for others interested in low-carb baking. The resulting cookie is a little crumbly like a shortbread with a soft nutty flavor. I like the variation, my own, of adding the egg as the cookie holds together more and has a thin marzipan like center. A bit too rich for my low-fat taste buds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie.
Provided by justcallmetoni
Categories Dessert
Time 25m
Yield 16-18 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 76.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 123.5, Carbohydrate 6, Sugar 2.9, Protein 0.1
3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}
Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan, plus, they can be made keto-friendly with 1 substitution.
Provided by Camilla
Categories Cookies
Time 21m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
- Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Nutrition Facts : Calories 78 calories, Carbohydrate 6.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5.6 grams fat, Fiber 1.2 grams fiber, Protein 2.4 grams protein, SaturatedFat 0.4 grams saturated fat, ServingSize 1 cookie, Sodium 53.4 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
NO SUGAR, NO FAT, NO CHOLESTEROL PUMPKIN PIE
Usual, not-healthy pumpkin pie recipes call for 3/4 cup sugar, 2 -3 eggs (yolks!), and 1 12-oz can of innocent-sounding evaporated milk. Yikes. One 12-oz can of fat free evaporated milk has 45 g carbs, which quickly break down to 12 tsp sugar (that's a candy bar). Then there's the lardy, sugary, floury pie crust. This healthy, high protein recipe serves 8 at 112 calories per serving, including the no sugar Healthy crust. (Make the crust first.)
Provided by HealthyChocolate
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Combine the first four ingredients in a small bowl.
- Stir pumpkin into skillet & heat slowly.
- Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
- Mix in the Splenda and spice.
- Mix egg replacer well with the water, add.
- Stir whole mixture, pour into crust.
- Bake at 400 degrees for 10 minutes.
- Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
- The cheese is what "binds." Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn't bake at such high temps for so long, because you're not waiting for sugar to melt, egg yolks to cook - and you've already heated your ingredients.
Nutrition Facts : Calories 69.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 313.4, Carbohydrate 14.6, Fiber 4.7, Sugar 0.1, Protein 3.2
NO CHOLESTEROL CHOCOLATE CHIP
I was amazed this recipe worked! Produces a cake like cookie which is good for the heart and good for the taste buds too!
Provided by Kirsty
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the canola oil, honey, sugar, egg whites, vanilla and water. Sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon, stir into the wet ingredients. Mix well, then fold in the chocolate chips.
- Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Flatten with a fork dipped in flour. Bake for 8 to 9 minutes in the preheated oven.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 20 g, Fat 5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 58.6 mg, Sugar 13 g
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