Place the baking sheet with your cutout cookies in the oven and bake for 7-9 minutes, until the edges start to turn golden brown. Place the cutout cookies on the parchment-lined baking sheet. When the dough has chilled for a few minutes, remove it from the freezer and use your cookie cutters to make your desired shapes. Meanwhile, prepare another baking sheet with parchment paper. Place the rolled dough (still between the parchment paper) on a baking sheet or cutting board, and pop it in the freezer for 5 minutes. Roll the dough out to about 1/4 inch thickness. Meanwhile, preheat the oven to 350 degrees.Īfter dough has chilled, remove it and place between two sheets of parchment paper. Place the mixing bowl with the dough in the freezer for about 10 minutes. (I recommend using a stand mixer, but a hand mixer or a few minutes beating by hand works too).Īdd the almond flour, coconut flour, salt, and xantham gum. Mix on medium speed until well combined and fluffy. They might look slightly too dark on the undersides, but I find they don’t have a burnt taste this way and they have a bit more bite to them.ġ/4 tsp xantham gum ((optional – if you have it on hand))Ĭombine the butter, coconut oil, allulose, Lakanto golden sweetener, liquid monkfruit extract, egg, and vanilla in a mixing bowl. If you want them a little crisper, roll the dough out just a little thinner and bake until they’re pretty golden. This helps the cookie harden up ever so slightly to ensure they’re good to grab without breaking. If the dough is too thick, the cookies will still be very soft inside and can break in half very easily. Roll out the dough to the correct thickness.There are two keys to ensuring these stay together and don’t crumble: However, I’d say that these come fairly close to the real texture. It’s very difficult to get the exact same texture of regular sugar cookies in keto cookies, because of the lack of flour and real sugar. What is the texture of these keto Christmas cookies like? If you only want to rely on one sweetener, I’d recommend using 2/3 to 3/4 a cup of a granulated sweetener of your choice (depending on which sweetener you choose and your preferred level of sweetness). You know they’re good if he says so, because he’s the first to tell us when something is disgusting – haha). The result is a perfectly sweet keto sugar cookie with no cooling effect and a delicious taste! (Seriously, our kiddo inhaled two of these immediately after they cooled down. (Of course, your family may be different – but I find the 1/3 cup per batch seems to be a safe amount).Īdding the liquid monk fruit extract on top of that helps to adjust the recipe for the slightly lower sweetness of allulose. But only using liquid isn’t an option in a cookie recipe you really need a sweetener that can help bulk up the dough.īy using equal parts allulose and Lakanto golden (an erythritol monkfruit blend) you have the sugar-like texture that you need to add to the recipe – and there’s not enough Lakanto to create the cooling sensation for my wife. My wife is super sensitive to the cooling effect of erythritol, so when I use a fully-erythritol based sweetener, it creates that effect.Īllulose is awesome because it doesn’t have that cooling effect, but it doesn’t have quite as much sweetening capacity as erythritol or monk fruit.Īnd liquid monk fruit is always kept on hand in our house – it’s amazing for sweetening liquids like in our keto chocolate milk recipe. I’ve tested this recipe with several different types of sweeteners, and I found that this blend created the best taste. Liquid monk fruit extract, a zero-calorie sweetener derived from the luo han guo fruit (found in Asia).It’s absorbed by the body but is not metabolized, making it extremely low in calories and containing zero grams of net carbs. Allulose, which is a rare form of natural sugar.Lakanto Golden, which is a mixture of erythritol (a sugar alcohol) and monkfruit – this blend is designed to mimic brown sugar.You can’t have a Christmas cookie without a little sweetness! This keto sugar cookie recipe uses a blend of three sweeteners: What are the sweeteners used in this recipe? Now all you have to do is wait for them to cool completely, then dig in!
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