Are you craving the classic joy of cut-out cookies without the carb overload? Get ready to revolutionize your baking game with these absolutely delectable Low Carb Cut Out Cookies that prove you don't need sugar and flour to create mouthwatering treats! Whether you're following a ketogenic diet, watching your carb intake, or simply looking for a healthier dessert option, these almond flour cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol or sweetener of choice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together almond flour, erythritol, baking powder, and salt until well combined and free of lumps.
- In a separate large bowl, cream the softened butter using an electric mixer until smooth and slightly fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter, mixing thoroughly until the mixture is fully incorporated and uniform in texture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a cohesive dough forms. The dough should be slightly sticky but manageable.
- Place the dough between two sheets of parchment paper and roll out to approximately 1/4 inch thickness using a rolling pin.
- Use cookie cutters of your choice to cut out shapes from the rolled dough. Carefully transfer the cut-out shapes to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Gather and re-roll any remaining dough scraps to create additional cookies.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Decorate with low-carb frosting or sprinkle with additional erythritol if desired.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect dough consistency.
- Chill the Dough: If the dough feels too sticky, refrigerate for 15-20 minutes to make it easier to handle and cut.
- Use Parchment Paper: This prevents sticking and makes rolling and transferring cookies much easier.
- Even Thickness: Use rolling pin guides or spacers to maintain a consistent 1/4 inch thickness for uniform baking.
- Don't Overbake: Watch carefully and remove from the oven when edges are just turning golden to keep cookies soft.
- Cooling is Crucial: Let cookies cool completely before decorating or storing to maintain their texture.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 3g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 20mg
