Best Keto Sugar Cookie Recipe

The Only Keto Sugar Cookies Recipe You Need Bigger …

WebFeb 11, 2020 · Once ready to bake, preheat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper, set aside. Place the …

Rating: 4.7/5(55)
1. 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.
2. Next, add in the almond flour, coconut flour, baking powder, and salt then mix until a firm dough is formed.
3. 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.
4. Once ready to bake, preheat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper, set aside.

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Keto Sugar Cookies (LowCarb, SugarFree, GlutenFree)

WebDec 10, 2019 · Preheat oven to 325F degrees and line a baking sheet with parchment paper. Add collagen, almond flour, coconut flour, baking …

1. Preheat oven to 325F degrees and line a baking sheet with parchment paper.
2. Add collagen, almond flour, coconut flour, baking powder, ¼ cup sweetener, and salt to a medium-sized bowl. Whisk well until combined.
3. Add butter and ⅓ cup sweetener to a large bowl or stand mixer. Beat for 1 minute until light and fluffy. Add egg and vanilla extract. Mix until well combined.
4. Add dry mixture to wet mixture in two batches, mixing between each addition.

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Keto Sugar Cookies Delicious @ 3g carbs Ketofocus

WebDec 19, 2019 · To make keto royal icing, combine 1 cup powdered erythritol sweetener, egg whites, cream of tartar, and salt in a small bowl. Whisk …

Rating: 4.6/5(17)
1. Sift together almond flour, coconut flour, baking soda, cream of tartar and salt. This creates a finer texture for keto cookies. I highly recommend you don't skip this step.
2. In large bowl, cream together the butter and powdered erythritol until fluffy (about 2 minutes). Beat in vanilla and almond extract if using. Then beat in eggs.
3. Add flour mixture and beat until just combined. Place dough into between two pieces of parchment paper and flatten down to a small disc shape. Refrigerate for at least 2 hours. May store in freezer in a ziploc bag for later use too.
4. Keeping the dough between the parchment paper. Lay down a wet paper towel and place the dough and parchment paper on top. Using a rolling pin, roll out dough to about 1/8 to 1/4 inch thickness between the two sheets of parchment paper. Refrigerate for additional 20 minutes.

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