Sometimes you just want a cookie. So you grab a cookie. While on a low carb diet, finding a delicious cookie while sticking with the boundaries is difficult. I have tried a few cookie recipes and am currently working on creating my own. Needs a little more work and photos before I can post. They are a bit dry so I will play with the amount of flours.
Over the weekend, I made several types of cookies including chocolate chip, chocolate and these Low Carb Cream Cheese Cookies.
Of the cookies I made this weekend, these and the chocolate chip are the winners. These were pretty simple to make.
Cream the butter, cream cheese and sweetener together. I use a Stevia derived sweetener as my go-to.
Be sure to mix everything well. Nothing worse then clumps of flour or baking powder to ruin a delicious cookie.
Trying to roll it into a long with the wax paper was fun. I wasn’t sure how think or long to roll it. I think I ended up with a log that was about 8 inches long.
Here is my cookie log. Isn’t it cute?!?!
Now it’s all wrapped up and ready to chill for a bit. I think it was in the fridge for a couple of hours before I baked it. The only reason is because I got busy making other items.
Once the cookies are done chilling in the fridge bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool). I cooked mine on a silpat non-stick pad.
Ahh, the finished cookies. These are a slightly sweet cookie that kinda reminds me of a shortbread cookie.
The hubby really liked these ones. He ate several before I could get them put away and into the freezer. I freeze desserts so I have them when the mood strikes but I don’t feel like I have to finish all of them before they go bad.
I stocked the freezer up with these and several other desserts. Special treats are reserved for special times. Or when the mood strikes.
- 1/2 cup (56g) Coconut Flour
- 3 tablespoons (60g) Cream cheese softened
- 1 Egg
- 1/2 cup (113g) Butter softened
- 1/2 cup Erythritol or other sugar substitute
- 1 teaspoon Vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
Add the vanilla extra and egg. Beat until smooth.
Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
Place in the fridge to firm up for at least an hour.
Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
Remove the dough from the fridge and cut into 1 cm slices.
Place the slices on the baking tray.
Bake for 15-18 minutes until golden.
Makes 15 -20
Nutritional Info per cookie –(Based on a batch of 15) 91 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs
Leave any feedback you have. I am always interested to know if you have tried these and what you think. Also, leave a note if there is a recipe you would like me to try.