Low Carb Sugar Cookies Recipes

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LOW-CARB ALMOND SHORTBREAD COOKIES



Low-Carb Almond Shortbread Cookies image

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

¾ cup almond flour
3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 dash salt
2 tablespoons butter, softened
1 egg white
¼ teaspoon vanilla extract

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 COOKIES



Low Carb Sugar Cookies image

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

2 ounces cream cheese
2 egg yolks
1 tablespoon butter, softened
1 teaspoon vanilla
6 (1 g) packets Splenda sugar substitute
2 tablespoons all-purpose flour
2 tablespoons wheat gluten flour (vital wheat gluten)
1/2 teaspoon baking powder
3/4 cup almond meal, from blanched almonds

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

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