The Only Keto Sugar Cookies Recipe You Need – TheDietBlogger.com


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Cookies, Healthy Baking

Have you gone Keto — or just want to cut back on your sugar? Try my Keto Sugar Cookies recipe for the healthier sugar cookie experience!

ByOlivia Crouppen|February 11, 2020|52

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Hi Bold Bakers!

Sugar cookies without sugar… YES, it is possible, and YES it’s so so tasty! If you’re trying a keto diet or just wanting to cut the sugar where you can, this recipe is one of my favorites! These sugar cookies are every bit as sweet and adorable as the classic sugar cookie.

Made with the exact same method as traditional sugar cookies, these start by creaming together the butter and the monk fruit sweetener, which is my favorite sugar alternative. You’ll see when you whip these up the sugar creams right into the butter making the base of this cookie dough look and act like any other.

Finished Keto Sugar Cookies, in Christmas shapes, dusted with powdered monkfruit sweetener.

Finished Keto Sugar Cookies, in Christmas shapes, dusted with powdered monkfruit sweetener.

The best part of these cookies is that you can shape into anything. I chose to cut mine into Christmas trees, angels, snowflakes and stockings but you can make them whatever shape you like — be it Valentine’s day or any other occasion.

What Kind of Flour Do These Keto Sugar Cookies Use?

For these Keto Sugar Cookies, you use a mix of flours including coconut and almond flour. Both have somewhat of a grainy texture but are smooth in this cookie. Feel free to use a different nut flour instead of almond, however, don’t substitute them for gluten-free all-purpose flour. That’s like swapping an orange with a pineapple! Not the same thing.

[ How to Make Keto Crackers! ]

My Keto Cookies Fall Apart — Why?

So this comes down to the very first step of the cookie making process: the creaming! It’s really important to start with room temperature butter that will blend well with your sugar. I recommend using an electric hand mixer to cream these two ingredients together really well until the mix is fluffy and pale in color. When this step is done correctly you have a soft enough base to add the rest of your ingredients.

Remember you can’t over cream so mix for 3-4 even 5 minutes if needed to get the results.

How do I store Keto Sugar Cookies?

Just like any other cookie, store them in an airtight container at room temperature. Also, the raw cookie dough will freeze really well in case you want to have some in your freezer for when guests drop in. They will also keep happily in your airtight container for up to 4 days. After that, you might notice they go a little soft.

Always best to eat homemade cookies within 2 days if you ask me personally.

A close up of Keto Sugar Cookies, dusted with sweetener, showing texture and size.

A close up of Keto Sugar Cookies, dusted with sweetener, showing texture and size.

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Get More Keto Recipes!

Prep Time 20 mins

Cook Time 12 mins

Have you gone Keto — or just want to cut back on your sugar? Try my Keto Sugar Cookies recipe for the healthier sugar cookie experience!

Author: Olivia Crouppen

Servings: 18 cookies

Ingredients

  • 5 tablespoons butter , at room temperature
  • 1/2 cup (4oz/115g) monkfruit Sweetener
  • 1 egg , at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 cups (5oz/143g) almond flour
  • 1/4 cup (1oz/28g) coconut Flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • powdered monkfruit sugar or Swerve for dusting

Instructions

  • Using an electric hand mixer or a whisk, cream together the butter and monkfruit until light and pale in color. Add in the egg, vanilla extract, and almond extract and beat until evenly combined.

  • Next, add in the almond flour, coconut flour, baking powder, and salt then mix until a firm dough is formed.

  • Bring the dough together into a ball then wrap tightly in cling wrap. Transfer the dough to the fridge and chill for a minimum of 2 hours to overnight.

  • Once ready to bake, preheat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper, set aside.

  • Place the dough onto a large sheet of parchment paper, then cover with another large sheet, sandwiching the dough between the 2 sheets. Using a rolling pin, roll the dough out into a 1/4 of an inch thick sheet. Using cookie cutters, cut the dough into a variety of shapes.

  • Using a large offset spatula or a flat turner, gently run under each cookie, lifting off the parchment and removing from the excess cookie dough. Place the cutout cookie onto the prepared cookie sheet. Repeat this process until all of the cookies have been removed from the sheet. If you have a lot of excess dough after removing the cookies, roll the dough out again and continue to cut out cookies until all of the dough is used. This will make 16-18 large cookies, depending on what shapes you use.

  • Bake the cookies 1 cookie sheet at a time for 10-12 minutes, or until lightly golden brown and crisp.

  • Remove from the oven and allow to cool slightly before transferring the cookies to a rack to cool fully.

  • Dust with powder monkfruit or swerve if desired.

  • Cover and store the cookies in an airtight container at room temperature for up to 4 days.

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Cynthia Martinez

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