▢ 2 cup almond flour or ground almonds, 200g
▢ ¾ cup butter room temperature, 170g
▢ ⅓ cup powdered sweetener 55g, use ½ cup for a sweeter cookie
▢ 1 egg yolk large
▢ 2 teaspoon vanilla extract sugar free
▢ ⅛ teaspoon xanthan gum optional
Preheat the oven to 180 C electric / 160C fan / 350 F.
Blend the butter, egg yolk, vanilla extract and powdered sweetener for about 1 minute until smooth, fluffy and airy.
Add the almond flour and xanthan gum and blend until combined. Taste the dough and adjust sweetener to taste.
Fill the cookie dough into a piping bag and pipe onto a cookie sheet lined with baking paper. Make sure you don’t pipe them too flat or they may become fragile. Also, leave space between the cookies as they will spread a little.
Bake for 10-12 minutes or until lightly browned on the ridges.
Let the cookies cool fully before touching. They are very fragile when hot, but crisp up as they cool
0.8g net carbs per cookie. Makes 24 cookies.
Store in an airtight container at room temperature for up to 1 week.
Use a sturdy piping bag, a cookie press or simply form cookies with your hands.
Taste the dough before piping and adjust sweetness to your liking. I would say that ⅓ cup is the minimum.
The recipe works with less butter (in my first attempt I used only ½ cup / 116 grams. The texture was a little firmer, but nice. However, I found the dough was just too difficult to pipe. If you plan on spooning the dough, feel free to reduce the butter amount.
Calories: 103kcal
Total Carbohydrates: 1.6g
Protein: 1.9g
Fat: 10.3g
Saturated Fat: 3.6g
Fiber: 0.8g
Sugar: 0.4g
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