Low Carb Cookies
User Reviews
5
Low Carb Cookies
Description
Starting with cold butter creamed thoroughly with monk fruit sweetener ensures even mixing and a tender crumb structure. Eggs and vanilla extract are added next, followed by baking soda, almond flour, and a pinch of sea salt, making a thick dough. Sugar-free chocolate chips are folded in last to provide bursts of chocolate flavor without added sugar.
Cookies are portioned uniformly with an ice cream scooper to help maintain size consistency and placed spaced apart on parchment-lined baking sheets. Baking at 350°F until just set and lightly golden on the edges produces cookies that are soft but hold their shape when cooled. Care must be taken not to overbake, as they will continue to firm up slightly off the heat.
This recipe is specific to granulated monk fruit sweetener and cold butter; hand mixing is not recommended. Cookies store well in an airtight container for a few days and freeze well for longer storage.
Ingredients
- ¾ cup butter cold unsalted
- ½ cup Monk Fruit Sweetener granulated
- 1 tsp vanilla extract
- 2 egg
- ½ tsp baking soda
- 3 cups almond flour
- pinch salt optional, sea salt
- ½ cup chocolate chips sugar free
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and monk fruit sweetener. Mix on high for 2 to 3 minutes, until completely creamed together. Be sure there are no clumps of butter left.
- Then, add in vanilla and eggs. Stir to combine.
- Add in baking soda, almond flour and sea salt. Stir to combine.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space at least 2 inches apart.
- Bake for 11 to 12 minutes or until edges are lightly golden.
- Finally, remove cookies from oven. Allow them to cool on pan for 10 minutes before carefully transferring to a cooling rack.
Notes
- Use cold butter directly from the refrigerator for best texture; do not soften or melt.
- Mix using a stand mixer to cream the butter and sweetener thoroughly without clumps.
- The dough will be softer and less stiff than traditional cookie dough.
- Use an ice cream scooper to form evenly sized cookies for consistent baking.
- Avoid overbaking; cookies should look just set with lightly golden edges.
- Store cookies in an airtight container up to 4 days or freeze up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 58mg | 2% |
| Potassium | 14mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 394IU | 8% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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