Low Carb Sugar Cookies

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READY IN: 45mins
SERVES: 40
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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