LOW CARB BUTTER COOKIES WITH ALMOND FLOUR
These low carb, keto friendly butter cookies are eggless and made with almond flour and butter. Perfect for the holidays like Christmas.
These butter cookies are very low in carbs and make for a healthy treat during the holidays. They are not too sweet, with a texture that reminds me of Danish butter cookies or shortbread biscuits. These are quite possibly my simplest-ever homemade cookies. You’ll only need four ingredients to make these simple cookies — almond flour, butter, low carb sweetener (erythritol), and vanilla extract. That’s right, no eggs needed, as room temperature butter binds everything together. You don’t need a hand mixer or any equipment at all; a mixing bowl and a spoon will do. It takes 5 to 10 minutes to whip everything together, and another 10 minutes to bake.
These butter cookies took a bit of experimenting to get right. I started with my shortbread butter bars recipe and replaced wheat flour with almond flour, white sugar with erythritol (more on that later), and omitted the egg. The resulting dough was way too buttery and sticky to handle. My next iteration used significantly less butter, just enough to form a cohesive cookie dough. Eggs aren’t necessary in this recipe — the softened butter binds all of the ingredients together nicely. Note that I used softened butter at room temperature, not melted liquid butter.
Ingredients
1 cup blanched almond flour
1/4 cup powdered erythritol sweetener
3 tablespoons salted butter softened to room temperature
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 F.
Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
In a mixing bowl, combine all ingredients, thoroughly stirring until resembling a dough. As you stir, initially it will look crumbly and then it will form into a cohesive dough.
............................
for full recipes please see : www.savorytooth.com
These butter cookies are very low in carbs and make for a healthy treat during the holidays. They are not too sweet, with a texture that reminds me of Danish butter cookies or shortbread biscuits. These are quite possibly my simplest-ever homemade cookies. You’ll only need four ingredients to make these simple cookies — almond flour, butter, low carb sweetener (erythritol), and vanilla extract. That’s right, no eggs needed, as room temperature butter binds everything together. You don’t need a hand mixer or any equipment at all; a mixing bowl and a spoon will do. It takes 5 to 10 minutes to whip everything together, and another 10 minutes to bake.
These butter cookies took a bit of experimenting to get right. I started with my shortbread butter bars recipe and replaced wheat flour with almond flour, white sugar with erythritol (more on that later), and omitted the egg. The resulting dough was way too buttery and sticky to handle. My next iteration used significantly less butter, just enough to form a cohesive cookie dough. Eggs aren’t necessary in this recipe — the softened butter binds all of the ingredients together nicely. Note that I used softened butter at room temperature, not melted liquid butter.
Ingredients
1 cup blanched almond flour
1/4 cup powdered erythritol sweetener
3 tablespoons salted butter softened to room temperature
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 F.
Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
In a mixing bowl, combine all ingredients, thoroughly stirring until resembling a dough. As you stir, initially it will look crumbly and then it will form into a cohesive dough.
............................
for full recipes please see : www.savorytooth.com
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