I’ve created a new cookie y’all! I’m so excited, and I think you’re gonna love it! These cookies are just a little ray of sunshine!
The taste and texture of this cookie will amaze you – you won’t believe it’s actually low carb and low calorie!
In theory this should make about 40 dreamy little cookies, but it all depends on how big you make the cookie balls.
Start off with a basic butter cookie recipe, altered for keto:
1/2 cup Land O Lakes real margarine
1/2 cup butter flavored Crisco or Coconut Oil
One large EB egg
1/2 cup Zen Sweet Monkfruit
1/2 cup Confectioners (XXX) sugar
1/2 tsp salt
1 cup All Purpose Flour
2 cups Almond Flour
2 tsp Almond Extract
1 tsp Vanilla Extract
Smuckers Sugar Free Apricot jam
Cream the margarine & shortening & egg. Add sweeteners, salt and blend in well. Add in the AP flour and the extracts, mix about a minute, and then gradually mix in the 2 cups of Almond Flour. Roll into small balls about 2” diameter, and place on a well greased cookie sheet. Then take something about the size of a large marble, to press into the center of each cookie to make a well (yes, like thumbprint cookies!). Now add about 1-1/2 tsp of the sugar-free Apricot jam to each well, and then gently press almond slices around the edges of each cookie. Bake 10-12 minutes at 350°, or until the bottom edges of the cookies are golden. Let them cool 10-15 minutes before removing to a plate.
As you get more and more comfortable with the taste, frankly, you can eliminate any AP flour, and use 100% Almond Flour, and you could even drop the amount of Confectioners Sugar to perhaps 1/4 cup, and increase the Monkfruit to 3/4 cup – but remember Confectioners Sugar is already 1/2 the carbs of granulated sugar.
You will have 3-5 grams of carbohydrates per cookies, depending on how large your cookie is, if you follow the recipe exactly.