Low Carb Almond Cinnamon Butter Cookies Recipes

LOW-CARB ALMOND CINNAMON BUTTER COOKIES

Low-Carb Almond Cinnamon Butter Cookies image

My quick and easy go-to keto and gluten-free cookie recipe whenever I want to have something sweet, with very few net carbs per cookie!

Provided by Fioa

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 23m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups blanched almond flour
½ cup butter, softened
1 egg
½ cup low-calorie natural sweetener (such as Swerve®)
1 teaspoon sugar-free vanilla extract
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 12.7 g, Cholesterol 35.8 mg, Fat 18.4 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 60.4 mg, Sugar 0.8 g

LOW CARB ALMOND BUTTER CAROB KISS COOKIES

Low Carb Almond Butter Carob Kiss Cookies image

My husband L-O-V-E-S these cookies, but in the original form of Peanut Butter Kiss Cookies. I decided to revamp them and see what I could come up with. I haven't made these yet, but have the modified recipe in mind. So if you are daring....try these, let me know if you would alter them in any way.

Provided by Lampshade Lembcke

Categories Drop Cookies

Time 28m

Yield 48 4 dozen, 48 serving(s)

Number Of Ingredients 12

Ingredients

3 cups carob chips
3/4 cup almond butter
1/3 cup Splenda sugar substitute, brown
2 tablespoons half-and-half
1 cup almond flour
1/2 cup flax seed meal
1/2 teaspoon salt
1/2 cup butter or 1/2 cup shortening
1/3 cup Splenda sugar substitute
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

Heat oven to 375°F
Beat butter and almond butter in large bowl until well blended. Add 1/3 cup Splenda granulated sugar and Splenda brown sugar; beat until fluffy. Add egg, half-and-half, and vanilla; beat well. Stir together almond flour, baking soda and salt; gradually beat into almond butter mixture.
Shape dough into 1-inch balls. Roll in Splenda granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press carob chocolate chips into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 51.6, Fat 5, SaturatedFat 1.6, Cholesterol 9.7, Sodium 84.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.2, Protein 1

LOW-CARB ALMOND BUTTER COOKIES

Low-Carb Almond Butter Cookies image

These delicious and high fiber almond cookies look and taste like my favorite peanut butter cookies - but have significantly less carbs and much more fiber. They are great for lo-carb and diabetic diets.

Provided by lashapi

Categories Dessert

Time 27m

Yield 32 cookies, 32 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup softened butter
1 large egg
1/2 cup Splenda brown sugar blend
1/2 cup Splenda sugar substitute
1 teaspoon vanilla extract
3/4 cup smooth almond butter
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons wheat gluten
2 tablespoons ground flax seeds
1 cup almond flour
3/4 cup Atkins baking mix

Steps:

Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
Press down balls with a fork in criss cross pattern.
Bake at 375 for 12-15 minutes, until browned.
Remove and cool on cookie sheet.

Nutrition Facts : Calories 45, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.4, Sodium 85.5, Carbohydrate 3.9, Fiber 0.1, Sugar 2.1, Protein 0.3

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Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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