Thursday, November 13, 2014

Low Carb Cookie Recipes!

Following a low carb eating plan? You don't have to ruin it during the holidays....check these out!! Note: PLEASE do NOT use Splenda, it is very harmful to us....I cannot alter the recipe as written but please use raw stevia or swerve instead. Enjoy!!

Almond Sugar Cookies (Low Carb)
1-1/4 cup almond flour
1 cup Splenda (I will be using Stevia instead)
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
Additional Splenda, for decorating
Pre-heat oven to 350 F.
Spray baking sheets with Pam with Flour.
Stir together flour and Splenda.
Blend in butter, egg, and vanilla until well mixed.
Form into 1-inch balls on a cookie sheet and flatten each with a fork.
Sprinkle with additional Splenda.
Bake for 8 minutes or until set but not brown.
Allow cooling for 2 minutes on baking sheet then remove to wire racks to cool.

Brownies (Low Carb)
Makes about 48
1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350 F.
Spray a 9" x 13" cake pan with Pam with Flour
Stir together almonds, baking powder, salt and Splenda set aside.
In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently.
Add the Splenda, the beaten eggs and vanilla; beat until well blended.
Stir in the dry mixture, mix well, and then stir in the pecans.
Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Check at 15 minutes. Do not over bake.
Cool on wire rack, cut into 48 squares.
Note: 1.8 net carbs per square

Chocolate Chip Cookies (Low Carb)
1 cup butter, softened
1-1/2 cups Splenda or Maltitol Crystals
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans
Preheat oven to 375°F.
Spray a baking sheet with Pam with flour.
Beat together butter, Splenda, and molasses until light and fluffy.
Add eggs, one at a time, and beat well after each addition.
In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda, and salt.
Stir almond flour mixture into butter mixture until blended.
Stir in nuts and chopped chocolate bars.
Drop by rounded tablespoons onto prepared baking sheets.
Flatten with palm of hand.
Bake for 10 minutes, or until golden.
Allow cooling for 2 minutes on baking sheet then remove to wire racks to cool.

Peanut Butter Cookies (Low Carb)
1.3 grams of carbs per cookie
Makes about 40
1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F.
Spray a baking sheet with Pam with flour.
In a large mixing bowl blend together all ingredients.
Drop by teaspoons on prepared baking sheet.
You should have 40 cookies.
If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more.
Bake about 10 minutes or until set.
Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

Snickerdoodles (Low Carb)
Ground almonds create”almond flour" which is a wonderful substitute for wheat flour for many baking recipes.
Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon
In a medium bowl, beat butter until creamy.
Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda, and cream of tartar.
Beat until well combined.
Beat in remaining ground almonds.
Cover and chill in bowl for 1 hour.
Pre-heat oven to 350 F.
In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well.
Roll chilled dough into 1-inch balls.
Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet.
Bake 10-12 minutes until lightly browned at the edges.
Carefully remove from pan to cooling rack to cool completely.
Note: 1.5 net carbs per cookie

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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