Low Carb Cookie – Quick & Easy
When you have adapted a low carb life style or have a need to keep your blood sugar low, you can still enjoy a nice dessert or cookie after a meal by making a few conscious choices to substitute with healthier ingredients. This Low carb cookie is like a short bread cookie without all the sugar and processed white flour that is present in a short bread cookie. This recipe is gluten free so it’s ideal for those who are allergic or have an intolerance to gluten. Short bread cookies are also loaded with sugar that can spike your blood sugar. High blood sugar levels are known to cause inflammation in the body that can lead to diabetes and other health issues. I use a natural sugar substitute here called Monk Fruit.
Recipe first seen on Indian Scene Magazine.
This low carb cookie recipe uses monk fruit as a sugar substitute that does not increase blood sugar. Monk fruit is extracted from a dried fruit, that was known to be cultivate by Chinese monks as far back as the 13th century. Hence the name monk fruit. Its 300 times sweeter than regular sugar, so a little bit goes a long way. Most sugar substitutes can cause side effects such as gas, bloating or allergic reactions. In the case of Monk fruit there are no known side effects. For more information and health benefits of monk fruit, click here.
Monk fruit can be expensive, so some of the cheaper products on the market may have other additives like erythritol. So make sure you are purchasing 100% monk fruit extract. I used this one.
For more low carb recipes click here.
Low Carb Cookies – Quick & Easy
- 1/4 cup organic butter
- 3 oz organic cream cheese
- 2/3 tsp monk fruit
- 1 large egg white
- 3 cups of almond flour
- Pinch of Himalayan pink salt
- Step 1 Preheat the oven to 350 degrees. Line a large sheet pan or cookie sheet with parchment paper or grease the pan/sheet with butter.
- Step 2 Melt the butter. Make sure the cream cheese is at room temperature.
- Step 3 Mix the butter, cream cheese, eggs, monk fruit and salt in a mixer. Slowly add the almond flour in small quantities until its well-blended with the wet ingredients.
- Step 4 Make small balls of the dough and roll it out into a cookie shape. Use a cookie cutter or a bowl to cut if you would like a perfect shaped cookie.
- Step 5 Scoop the cookie dough with a flat ladle and place it on the sheet pan/cookie sheet.
- Step 6 Bake for 16 mins or until the edges are slightly golden brown.
- Step 7 The cookies will still be soft coming out of the oven. Let it cool completely so it hardens.
- Step 8 This recipe makes 16 3 inch cookies.
- Step 9 Enjoy !!!