Low Carb Hazelnut Cookies Recipes
LOW-CARB CHOCOLATE HAZELNUT SHORTBREAD COOKIES
These Low-Carb Chocolate Hazelnut Shortbread Cookies make a perfect treat for the holidays! These rich, chocolaty cookies can be enjoyed by those on a low-carb, keto, Atkins, gluten-free, grain-free or Banting diet. Now, everyone can enjoy holiday baking!
Provided by Annissa Slusher
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Place almond flour, stevia/erythritol blend, cocoa powder, baking soda, and sea salt in food processor. Pulse to combine.
- Add vanilla extract and butter. Pulse processor until mixture sticks together to form a dough.
- Add hazelnuts to the processor. Pulse to chop the nuts and incorporate into the dough. Stop the processor once or twice and break up the dough so that the hazelnuts spread evenly throughout the dough.
- Turn dough out onto a piece of parchment. Shape into a log about 2 inches in diameter to about 6-7 inches long.
- Wrap dough in the parchment. Refrigerate at least 2 hours. You can make the dough ahead and refrigerate it overnight if you prefer.
- Preheat oven to 375º Fahrenheit. Prepare a baking sheet by lining it with parchment or greasing with coconut oil. I use a silicone coated baking sheet that doesn't require either.
- Remove dough from parchment and slice into 16 equal circles.
- Arrange cookies on the prepared baking sheet. Bake for 11-12 minutes or until edges are set. Centers will NOT spring back when lightly touched. Allow cookies to cool on the baking sheet at least 5 minutes, then transfer to a cooling rack so they can cool completely. Be sure they have cooled before drizzling the chocolate overtop.
- Place chocolate in a small heavy saucepan. Put saucepan over extra-low heat. (See article above if you don't have a extra-low simmer setting or a heavy saucepan). Heat, stirring chocolate constantly, until completely melted. Remove from heat.
- Allow chocolate to cool until it has slightly thickened, but has not set. Using a cake decorating bag or a spoon, drizzle chocolate over the cooled cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 116 kcal, Carbohydrate 4 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 70 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g
LOW CARB HAZELNUT COOKIES
Cookies low in carb but high on taste, look no further because I've got em! Depeding on how big you make them and which ingredients you use, this entire recipe contains about 20gr of carbs. So that's about 1,5 gr of carb per cookie! You can substitute the hazelnut for peanut butter if you like.
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 Peanut butter and mix till well combined.
- Add the baking powder and the salt. Then you add the chocolate chunks.
- When your batter is done, gently fold in the egg whites. This will give your cookie it's height and yummyness.
- 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 15 minutes at 190 C.
Nutrition Facts : Calories 95.5, Fat 9.4, SaturatedFat 5.7, Cholesterol 46.2, Sodium 115.1, Carbohydrate 1.9, Fiber 0.2, Sugar 1.5, Protein 1
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