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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%
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Low Carb Almond Cookies

Recipe #147237 | 25 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Dec 5, 2005

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.

SERVES 16 -18 (change servings and units)

Ingredients

2 cups almond flour
1/2 cup Splenda Sugar Blend for Baking
1/2 cup softened butter (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)

Directions

1
Preheat oven to 300°F.
2
Using and electric mixer blend softened butter for a minute. Add remaining ingredients 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 #238361

On Dec 5, 2009

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.

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From: bonnie0128

On Apr 3, 2009

Awesome! I've made these twice now. They are a bit too sweet so next time I will use less sweetener (I use liquid sucralose). The second time I made them I didn't have enough almonds flour so I used about 1 1/4 c almond flour and 3/4 cup walnut flour (finely ground walnuts). They were very good with the mixed nuts also. I don't know which I prefer, actually! I do use the egg but do not drizzle with chocolate.

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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.

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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.

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