Low Carb Sugar Cookies

pmary665

Low Carb Sugar Cookies

I decided to make low carb sugar cookies by playing with the recipe on the back of jiffy bake mix box for sugar cookies. That recipe tastes like Lofthouse Cookies to me. I use a combination of superfine almond flour and Carbquik. I also use a combination of Splenda , erythritol and Stevia for the sugars. Instead of milk, I use heavy cream and add more Butter flavor Crisco than the recipe calls for and then add a little baking powder to even it all out. It makes a great substitute sugar cookie for me. It satisfies the sweet tooth and has 2 carbs per cookie according to my not so scientific calculations via my fitness pal.

1 1/3 c Tova Carbquik Bake Mix
2/3 c super fine blanched almond flour
1/3 c erythritol (I use a little more because I want to taste the sweetness)
1/3 c splenda granular and stevia granular mixed
1 egg
1 tsp vanilla extract
5 T butter flavor Crisco ( I sometimes combine with real butter, also and use more for a softer cookie)
1/2 tsp baking powder
pinch of salt

Preheat oven to 350 degrees
Combine all ingredients in a large bowl and mix with a spoon to integrate the sugars with the flour. (This keeps you from have a sugary snow storm once the mixing starts) Mix with a mixer until creamy.
Cover cookie sheet with parchment paper. Scoop by spoonfuls onto cookie sheet leaving an inch between scoops. Bake for 10 to 12 minutes. I get around 16 cookies from a batch because I like them big.


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