Low Carb Keto Sugar Cookies Recipes
LOW CARB KETO SUGAR COOKIES
Steps:
- Beat all ingredients together or pulse together in a food processor until dough forms. If dough is a little sticky, it's best to sprinkle in some coconut flour on the outer surfaces when rolling.
- Roll dough out between two pieces of parchment paper to desired thickness (between 1/8 and 1/4 inch). Thinner cookies bake quicker and tend to be more crisp. Sprinkle a little extra coconut flour (or almond flour/sunflower seed flour) on to dough as needed. Dough can also be rolled into a log and frozen for 20-30 minutes and then sliced into circles for easy "slice and bake" cookies.
- Cut into shapes and place on parchment lined baking pan.
- Bake in oven at 350°F for 8-10 minutes or until edges are lightly browned.
- Remove from oven, let cool on rack for about 5-10 minutes then transfer cookies to a cooling rack until completely cooled.
Nutrition Facts : ServingSize 1 cookie, Calories 67 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 30 mg, Fiber 1 g
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- Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.
- Add vanilla and almond extracts and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
- Turn dough out onto a piece of parchment. Shape dough into a log shape, about 8 inches long by about 2 inches in diameter. Place dough in an air-tight container or wrap in plastic wrap. Refrigerate 3-4 hours.
- Turn dough out onto a piece of parchment. Shape dough into a disk shape about 8 inches in diameter. Wrap dough in plastic wrap and refrigerate for 3-4 hours.
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- In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.
- Wrap the dough in plastic wrap and shape into a round disk. Chill for a minimum of 2 hours, preferably overnight.
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- In a stand mixer fitted with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.
- Turn the mixer to medium, then add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
- Add the cream cheese, vanilla and almond extract and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
- Gather dough with hands and knead just until it sticks together (add 1 tablespoon of almond flour at a time as needed if dough seems too wet). Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes (or up to 2 days).
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- Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
- Use a hand mixer or stand mixer to beat together the butter and sweetener, until it's fluffy and light in color.
- Beat in the egg, vanilla extract, and blackstrap molasses, if using. Beat in the almond flour, 1/2 cup (118 mL) at a time.
- If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
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