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
LOW-CARB ALMOND SHORTBREAD COOKIES
Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.
Provided by Paula Todora (Paula T)
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 30.3 mg, Sugar 0.4 g
LOW CARB SUGAR-FREE ALMOND COOKIES
I have not tried this recipe. I got this recipe from Wifezilla's Way. These whip up in minutes and taste a lot like those cookies you get at the Chinese restaurant...only better!
Provided by internetnut
Categories Drop Cookies
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 39.8, Fat 3.4, SaturatedFat 2.2, Cholesterol 41.3, Sodium 25.2, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 1.5
LOW CARB SUGAR COOKIES
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
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
LOW CARB ALMOND MACADAMIA COOKIES
I made these cookies because I love how they are so low in carb and I don't have to feel bad for indulging. My cookie routine: I have one in the morning before my meals with a nice cup of strong coffee and in the evening, I have another one (or two...) with some lemon tea and really, it doesn't even feel like I'm dieting.
Provided by Toujours Pur
Categories Dessert
Time 30m
Yield 15 cookies
Number Of Ingredients 8
Steps:
- Preheat over to 190 degrees Celsius.
- Separate the whites from the yolks and beat the whites stiff.
- In the bowl with the yolks add the vanilla extract and butter.
- Add the sweetener and mix again.
- Add the baking powder,salt and almond flour.
- Gently fold in the egg whites. This will give your cookie it's height.
- Finally, gently stir in the chopped nuts.
- Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.
Nutrition Facts : Calories 110.5, Fat 11.7, SaturatedFat 5.8, Cholesterol 46.2, Sodium 115.2, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 1.2
LOW-CARB ALMOND CINNAMON BUTTER COOKIES
My quick and easy go-to keto and gluten-free cookie recipe whenever I want to have something sweet, with very few net carbs per cookie!
Provided by Fioa
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 23m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
- Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
- Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 12.7 g, Cholesterol 35.8 mg, Fat 18.4 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 60.4 mg, Sugar 0.8 g
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