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Low Carb Almond Cookies
RECIPE BY: justcallmetoni
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 intersted 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 tastebuds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie.
Posted on: Dec 5, 2005
Ingredients
Directions
1
Preheat oven to 300°F.2
Using and electic mixer blend softened butter for a minute. Add remaining indredients and mix together.3
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.4
Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.5
Let cool on sheet for 5 minutes before removing.6
For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.
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Featured Reviews for This Recipe
From: Chef #506547
On Feb 24, 2008
These were just wonderful - I can't remember the last time I had freshly-baked cookies! Thanks!
From: GSCook
On Jan 13, 2008
I have made these three times, twice exactly as written. The third time I tried using hazelnut flour and replaced the almond extract with pralines and cream extract. All three times they were fantastic! Once I didn't do the chocolate drizzle and they were good but better with the chocolate.
From: Chef #382088
On Dec 5, 2007
Out of this world good! Low carb or not, my new favorite cookies! WOW!!! NOTE: I didn't do the chocolate stuff on top. I did used blanched almonds for garnish. NICE!
From: Daniel'sWife
On Jun 18, 2007
Delicious! These have a slightly crumbly texture, but chewy at the same time, so long as you don't overbake them. They are sweet and nutty, and the almond flavor is scrumptious! I used Splenda sugar substitute instead of the baking blend. Of all of the low carb sweets I have tried, these taste the most like a normal baked good.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (10g) Recipe makes 16 servings The following items or measurements are not included below: almond flour Splenda Sugar Blend for Baking |
||
| Calories 52 | ||
| Calories from Fat 51 | (98%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 113mg | 4% | |
| Potassium 2mg | 0% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 0.1g | 0% | |
| Vitamin A 177mcg | 3% | |
| Vitamin B6 0.0mg | 0% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 0% | |
| Calcium 1mg | 0% | |
| Iron 0mg | 0% | |
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