Simple Italian Almond Cookies Keto 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.

SIMPLE ITALIAN ALMOND COOKIES (KETO)

Steps:

• Pre-heat oven to 325 degrees
• Add the egg whites to your stand mixer and beat until fluffy
• Add the sugar and blend it into the soft egg whites
• Add the salt, extracts, lemon zest and mix to combine
• Finally, add 3 cups of almond flour and mix 2 minutes until it forms a batter.
• Line a large baking sheet with parchment paper
• Using a small ice-cream scoop, add the batter to the baking sheet
• Rows of about 4 or 5 are fine as they don't spread
• Bake for 5-7 minutes but don't walk away
• Gently lift one to see if it's got a touch of golden brown
• If yes, they are done if not, bake another minute without over-baking
• Lastly, remove the baking tray from the oven and set it on the counter
• Immediately sprinkle them with sugar-free icing sugar and place a nut in the middle
• Once they cool, give the cookies another sprinkle of icing sugar.
• Done.

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.