Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free.
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These low carb keto cream cheese cookies are so fast & easy to make! Just 6 ingredients, 10 minutes prep, and 15 minutes in the oven. and flatten each ball with the palm of your hand. Bake until golden, I make Italian Ricciarelli cookies at Christmas and these are so close. I use 2 tsp of orange zest and pure almond extract instead.
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This recipe is perfect. One helpful hint, to get the right size ball use a 1/2 teaspoon (measuring spoon) to scoop up your cookie dough for shaping into a ball. Use a slightly heaping 1/2 teaspoon full. You will get a nice size ball and they will all cook evenly because they are all the same size. I cooked mine for about 9 min.
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Italian Almond Cookies called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!). Form balls using two spoons – Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1.” ball). I do this using 2 eating spoons – we don’t need perfect balls here. low carb with the almond flour, and sweet enough
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Jeska's Low Carb No-Bake Cookies; Licorice Gummies * Low Carb Cinnamon Almond Cereal; Low Carb Granola Cereal; Low Carb Puppy Chow; Low Carb No-Bake Cookies; Mint Chocolate Chip Clouds; Mock Cinnamon Toast Crunch * Not Cake; Nut Crunch; Peanut Butter Fluff; Peanut Butter Fudge; Pecan Coconut Clusters; Peppermint Drops; Truffle Cups; Yogurt and
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When rolling in almonds, flatten the cookies pressing into the almonds which helps them adhere to the cookie. Forget oiling the pan and use parchment paper instead. However, after removing from the oven, let the cookies cool at least 10 minutes before trying to remove. The cookies harden and easily slide off the parchment.
Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly. Stir in blueberries*. Place dough on lightly floured surface, divide in half. Knead each half until dough holds together. Using your hands form 16 balls out of each half. Place the first 16 evenly on the parchment lined cookie sheet.
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In larger bowl, beat butter, brown sugar, and peanut butter until well blended. Add egg and vanilla, beat well. Stir together flour, baking powder, baking soda, and salt.
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Cut the dough ball into two pieces if making large pizzas or four pieces for individual pizzas (if making a large rectangular sheet pan pizza, leave whole). Gently stretch your dough ball out by hand and place on baking sheet. Top with your desired toppings. Bake for 10-12 minutes or until the crust is golden brown.
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