Simple Iced Cookies

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DirectionsStep1Preheat oven to 350 degrees F and line baking sheet with parchment paper.Step2In a bowl, mix the almond flour and the coconut flour together. In another bowl beat the sugar, butter egg and vanilla extract together.Step3Keep mixing the ingredients and slowly add in flour. Then mix with your hands until a dough forms. Place the dough in the fridge to chill for 30 minutes.Step4Take the dough and form 3 balls and begin to roll out the first ball of dough to 1⁄4 inch thick.Step5Cut your cookies with a circular cookie cutter and continue to do the same with the other 2 dough balls.Step6Place each cookie in the prepared baking sheet with parchment paper and bake for 8 minutes until the borders are light brown.Step7To make the icing, mix together 3 tablespoons of heavy whipping cream and the monk fruit until thick and creamy. (If the icing is too thick you can add one more tablespoon of cream.)Step8Decorate the cooled cookies with the icing and the sprinklesIngredientsIngredients2 cupsAlmond Flour (superfine)½ cupCoconut Flour½ cupMonk Fruit (granular)6 tablespoonsButter (melted)1 Egg1 teaspoonVanilla Extract4 tablespoonsHeavy Whipping Cream¾ cupMonk Fruitadd Sugar Free Sprinkles (for topping)See moreNutritionalNutritional107 Calories9 gTotal Fat18 mgCholesterol4 gCarbohydrate37 mgSodium3 gProteinFrom laurenkellynutrition.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more

  • RecipesLow carbTop ratedQuickLow cal

    Keto Ice Cream (Best Low Carb Ice Cream)

    1. Whisk together the dry ingredients until there are no lumps.
    2. In a separate bowl beat the egg, greek yogurt, and vanilla until combined.
    3. Slowly add the dry mix into the egg mixture, mixing until the dough forms.
    4. Add the butter and work it into the dough using your hands. You can cover it with plastic wrap if you don't want to get your hands dirty!
    5. Cream together the softened butter and sugar until soft and creamy, around 2 minutes.
    6. Add the egg and mix well. Then, add in the vanilla.
    7. Add the almond flour, coconut flour, baking powder, salt, and xanthan gum (if using). Mix until dough comes together
    8. Transfer to a plastic baggie or wrap in plastic wrap and place in freezer 45 minutes to an hour or the fridge for at least 2 hours, or until dough is thoroughly chilled.
    9. Preheat oven to 350.
    10. Combine the dough ingredients in the food processor and pulse until well combined.
    11. To make round cookies: Divide into 20 balls and put on a parchment-lined baking sheet. Press down with your fingers.
    12. To make cut out cookies: Roll the dough out between two sheets of parchment paper on top of a cookie sheet. Remove the top sheet. Make shapes in the dough 1-2 inches apart. Remove the dough in between the shapes. Repeat with remaining dough. ***
    13. Preheat the oven to 350 degrees.
    14. In a medium bowl combine the almond flour, baking powder, salt, and powdered swerve. Stir together.
    15. Add the softened butter to the stand mixer bowl. Using the flat paddle attachment, turn the mixer on and whip the butter until creamy.
    16. Add the dry ingredients, egg, vanilla, and almond extract to the mixer bowl. Mix again until all the ingredients are combined and the dough is formed.

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