The Hunt for Low Carb Cookies
Have you ever been on a diet but craved something so bad it made you feel cranky? Yup, that’s how I felt when I tried the low carb diet. I read that the Low Carb diet is perfect for beginners so I decided to try it out. However, I was not prepared to give up my love for carbs — meaning, pasta, sweets, and sandwiches! That led me to research on some sweets to satisfy my cravings, and I decided to try these low carb cookies. So, I grabbed my cookie pan and started baking!
The good thing about a low carb diet though is that I didn’t need to count calories. I just needed to substitute ordinary foods into whole foods that are low in carbs. The low carb diet is also known as the Keto diet because you need to consume low carbs and high fat (LCHF).
I took note of the basic foods that I needed to eat, which are fish, meat, and vegetables growing above the ground ( no root crops), and natural fats such as butter. Food that I needed to avoid are starchy and sugary food such as pasta, bread, rice, potatoes, and beans. Too bad because I really love pasta and I cannot eat a decent meal without rice. Well, as the saying goes, no pain, no gain.
Just a quick note though, if you are taking medication for diabetes or high blood pressure or breastfeeding, please do not try this diet. Always consult your doctor before you start any diet because it may do you more harm than good.
Anyway, these low carb sugar cookies are really great! I shared the recipe with my friends, too, and they really loved it. I baked two batches last weekend and they’re all gone in just two days!
Grab your baking pan set and start baking these delicious low carb cookies!
Don’t forget to share the recipe with your friends. Feel free to comment on suggested recipes, too! You may also want to try the Low Carb Asian-inspired Tofu recipe.
Low Carb Sugar Cookies
- aluminum baking pan
- cookie rack
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 4 tsp vanilla extract
- 1 tsp almond extract
- 3/4 cup Swerve confectioner’s powdered sweetener
- 4 cups almond flour
- 2 tbsp arrowroot starch
- 1 tsp baking powder
- 1 tsp salt
- In a large mixing bowl, cream the butter and cream cheese. Add the vanilla, almond extract, and sweetener.
- Mix in the flour, arrowroot, baking powder, and salt. Stir until it forms a dough.
- For cookie cutter shapes, form the dough into two balls and wrap them in plastic wrap. Refrigerate until completely chilled (approx. 30 minutes). Remove from the fridge and roll the dough out between two sheets of parchment paper. You want the dough to be about 1/4 inch thick for stamping out cookie cutter shapes.
- For round cookies, roll the dough into a log shape about 6 inches long. Wrap it in plastic wrap and chill completely. Remove from the fridge and slice into 1/4 inch thick rounds.
- Remove from the fridge and slice into 1/4 inch thick rounds.Arrange the cut cookies on baking sheets lined with parchment paper. Place them in the freezer for 10 minutes.
- Preheat oven to 300° F.
- Bake for 20 minutes, or until golden brown on the bottoms and edges. Cool completely before removing cookies from the baking sheet.
- For the icing, whisk the sweetener, vanilla, salt, and enough water to give it a glazed consistency.
- Arrange the cookies on the cooling rack. Drizzle or spoon the glaze over each cookie and let them set before serving.