This Keto Holiday Spiced Soft Cookies are inspired in the flavors of the traditional Brown Danish Cookies (Brunkager). Each cookie has 1g net carb and 2g protein.
Instructions
To make this Keto Holiday Spiced Soft Cookies, start by lining one large or 2 medium size cookie sheets with parchment paper and preheat oven at 350 °F.
In a large bowl, mix almond flour, protein blend and spices. Then, chop dried orange slices and slivered almonds.
In a small sauce pan, melt butter with Sugar Free maple syrup and brown sugar replacement. Set aside and add egg white to the almond flour mix. Combine well. It should look like sand with small clumps.
Once the egg white is incorporated, add melted butter & sweeteners to the almond flour mix and combine well.
The dough will be sticky. Place in the fridge for about 10 minutes for it to be easier to manage.
With clean hands, start forming small balls (about 1.5 inch) and placing in lined cookie sheet.
Then place a piece of parchment paper on top and using a flat bottom small plate or coffee cup, press down to desired thickness. The thicker the cookie, the chewier it will be.
Bake for 8-12 minutes. They should just be starting to darken a little, look relatively dry but will still be soft to touch
Cool on a cooling rack and store in a sealed container.
Enjoy this Low Carb Spiced Cookies with a glass of milk, an afternoon tea or a glass of Scotch. They are the perfect cookie to share with your friend during the holidays.
Keto Holiday Spiced Soft Cookies
Ingredients
- 1.5 Cup Almond Flour
- 2 Scoops Protein Powder Blend Unflavored
- 6 Tablespoons Butter
- 6 Tablespoons Brown Sugar Substitute
- 2 Tablespoons Sugar Free Maple Syrup
- 1.5 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Allspice
- 1 Teaspoon Ginger Powder
- .5 Teaspoon Ground Cloves
- ¼ Cup Slivered Almonds
- 4 Pieces Dried Orange Slices No Sugar Added
- ¼ Teaspoon Salt
Instructions
- Line one large or 2 medium size cookie sheets with parchment paper. Preheat oven at 350 °F.
- In a large bowl, mix almond flour, protein blend and spices.
- Chop dried orange slices and slivered almonds.
- In a small sauce pan, melt butter with sugar Free maple syrup and brown sugar replacement.
- Add egg white to the almond flour mix. Combine well. It should look like sand with small clumps.
- Add melted butter & sweeteners to the almond flour mix and combine well.
- The dough will be sticky. Place in the fridge for about 10 minutes for it to be easier to manage.
- With clean hands, start forming small balls (about 1.5 inch) and placing in lined cookie sheet.
- Then place a piece of parchment paper on top and using a flat bottom small plate or coffee cup, press down to desired thickness. The thicker the cookie, the chewier it will be.
- Bake for 8-12 minutes until it start getting darker.
- Cool on a cooling rack and store in a sealed container.
