Prep 5 mins
Cook 20 mins
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.
- 2 cups almond flour
- 1⁄2 cup Splenda Sugar Blend for Baking
- 1⁄2 cup softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
- 1⁄2 teaspoon salt (if using salted butter, omit salt here)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 egg (optional)
- 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.
FYI: The nutritional facts for this recipe are incorrect because they did not include the nutritional analysis for the almond flour.
The recipe uses 2 cups (224g) of almond flour
2 cups of Bob's Red Mill Almond Meal/Flour contains 1280 calories; 48g protein; 8g sugars; and 24g net carbs
Great texture and flavor. Made these twice. (Personal preference, I skipped the almond extract the second time as it was a bit much.) I used the vanilla instead. Topped the cookies with a sprinkle of toasted coconut, which made them so interesting, and brought out a great new taste....as far as Lo carb goes, these are the best cookies I have found! BTW, best price on almond meal is at Trader Joes! Thanks for posting!!!!!
Delicious - a real treat if you're watching your carbs (or even if you're not!). I made with Splenda granulated rather than Splenda/sugar blend, and also used I Can't Believe It's Not Butter. As another reviewer said, they are shortbread-like. If you like Pecan Sandies, you'll love these. Plus, they're really easy to throw together. Thanks for a great recipe.