Converting Desserts like cookies, to low carb

maureenkhilde

I am a Type 2 Diabetic, eating low carb 45-50 grams per day since May 2018. I have been reading quite a bit on the various sugar replacements, and flour alternatives. So I have decided to try some out and see how many of my Holiday Cookies I can convert over to a healthier lower carb version.

One thing I have been somewhat disappointed by on various sites is they will state it is no sugar and low carb but give no nutrition information. So for ones I like, I have been inputting the information here on MFP so I can see does it fit in with what I like and can work into my food for the day.

Well lesson 1 has been learned, using almond and coconut flour items should not be baked nearly as long as original recipe, and lesson 2 I will consider turning the oven down to 350 instead of 375. So will attempt the cookies a second time again.

maureenkhilde

The first recipe I have done the conversion for and yes actually tried the new version, is one I have been making for over 40 years. The original recipe I kid you not was called Moldy Mice cookies from Savannah Ga. Has to do with the shape of cookie, mold it to look a bit like a mouse. I made today, and found out to lower oven temp to 350, and bake for 7 minutes not the original 13-15 minutes that used from original recipe.

This recipe is tasty has 61 calorie per cookie, only 4 net carbs, no sugar carbs, and 6 fat grams per cookie. Recipe makes 26 cookies. Each cookie as it goes in oven weighs .04, and after being rolled in Swerve powdered sugar moves up to .06, We had two each, so only 8 carbs for a nice sweet with hot tea.

1 stick softened butter
2 tsp vanilla extract
mix well together
add 3 Tb Swerve Granulated sugar or your choice of sugar substitute, mix well.
The flour combo I used was 2/3 C almond flour, 1/3 C coconut flour. I am sure this could be changed I am still playing around with different flours to use instead of white flour. Chop up 1/3 c to 1/2 C pecans. Mix in with flour.
Mix flour mixture with butter/sugar mixture.
Put parchment paper down on cookie sheet.
Form 26 balls, logs, or mice.
Bake for 7-8 minutes in 350 oven (mine is electric oven)
Take out should be lightly browned on top, and a little more brown on bottom. Not dark brown at all.
Let cool for about 5 minutes
Roll in Swerve Confectioners sugar. I put 1/2C in small bowl, and after rolling each cookie once in sugar. I found that I still had 1/4 C of the sugar left. So safe to say only will use 1/4 C of powdered Swerve.


Nutrition Facts
Servings 26.0
Amount Per Serving
calories 61
Total Fat 6 g
Saturated Fat 3 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 9 mg
Sodium 28 mg
Potassium 1 mg
Total Carbohydrate 5 g
2 %
Dietary Fiber 1 g
3 %
Sugars 0 g
Protein 1 g

foreverhealthy3

thanks for putting this recipe together; I need to keep these type of snacks in freezer in small portions to not overdue.

Emmapatterson1729

I haven't made cookies yet, mainly because almond and coconut flour where I live are very expensive.

But I did make a chocolate ice cream that turned out okay.

2/3 cup Half and half
2-3 tbsp of unsweetened cocoa powder
1 tbsp coconut oil
2-3 tbsp of stevia, monk fruit, or swerve.
1 tsp of vanilla extract
1 tsp of coffee (optional)

Heat all in small sauce pan whisking just until blended (cocoa will still have some small clumps).

One diced avocado in a mixing bowl, pour in cocoa mix, mix with a mixer until smooth and creamy, freeze.

Makes three servings.
Approximate per serving:

225 calories
4 protein
11 Carbs
4 fibers
4 sugars
21 fat
10 saturated
1 polyunsaturated
5 monounsaturated
0 trans fat
87 sodium
373 potassium
6 vitamin A
8 vitamin C
2 iron

After eating keto for about a month, this was a sweet treat.