Low Carb Creme Filled Almond Tea Cookies Recipes

KETO ALMOND COOKIES

Steps:

• Preheat oven to 350. Line two large cookie sheets with parchment paper.
• Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
• With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
• Bake for 14-16 minutes until they are barely golden.
• Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.

ALMOND TEA COOKIES

Steps:

• Preheat oven to 350ºF.
• In a mixing bowl, cream sugar and butter.
• Beat in the oil, extract, baking soda, salt, flour, and nuts.
• Mix well and form into small balls (3/4-inch).
• Bake for 12-15 minutes on a greased cookie sheet.
• Roll in powdered sugar and cool on cake rack.

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 ALMOND BUTTER COOKIES

Steps:

• Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
• Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
• Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
• Press down balls with a fork in criss cross pattern.
• Bake at 375 for 12-15 minutes, until browned.
• Remove and cool on cookie sheet.

LOW CARB PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease cookie sheet or use parchment paper.
• Peel and stem the persimmons then process them in food processor or blender.
• Blend all dry ingredients together. Beat in eggs and persimmon pulp.
• Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
• Options: Add chocolate chips, nuts or/and raisins as desired.

LOW-CARB ALMOND CINNAMON BUTTER COOKIES

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.

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.