Sugar-Free Low Carb Cookies
"Low Carb Christmas Cookies? Please no!" That was my first thought when my husband announced that he intended to stick to his strict low-carb diet even during the festive season.
After all, indulging is part of Christmas, isn’t it? But instead of dampening the holiday spirit, I decided to bake a batch of low-carb cookies – all for the sake of peace and joy, which should be the main focus of the season. 😉
What can I say? After a few experiments, I’m actually a little enchanted by these cookies. Christmas-shaped cookie cutters add the festive touch, and the result? Heavenly!
The best part: I can enjoy them without falling into the sugar spiral. No sugar crash, no guilt – just pure enjoyment. I might even prefer these cookies over the traditional ones in the future.
In the end, everyone wins: my husband stays happy in his low-carb world, and me? I've discovered a new favorite treat! 🎄🍪
Let yourself be inspired to see how indulgence and healthy eating can go hand-in-hand, even during the holidays. 💫
Have you ever baked low-carb treats before?
Ingredients:
150 g ground almonds
2 eggs (1 whole egg + 1 egg white for better binding)
60 g powdered erythritol
3.5 tsp psyllium husk
60 g butter, cubed
1-2 tbsp vanilla extract
Servings: Approx. 15 cookies, depending on cutter size.
Effort: Low With just 30 minutes of prep time and a short chilling period, this recipe is perfect for holiday baking.
Nutritional Benefits: Moderate to High Thanks to the ground almonds, these cookies are rich in healthy fats and fiber with minimal carbs.
Michaela's Opinion: These cookies prove that you can enjoy a festive Christmas without sugar – I’m impressed!
Instructions:
1) In a bowl, mix ground almonds, psyllium husk, and powdered erythritol. Add the cubed butter and work into a crumbly texture using your fingers or a dough hook. Add the vanilla extract.
2) Incorporate the egg and egg white until a smooth dough forms. If the dough feels too dry, carefully add a bit of water or a few drops of melted butter.
3) Wrap the dough in cling film and refrigerate for at least 30 minutes. This will make it easier to handle and cut out shapes.
Tip: If the dough feels sticky, let it rest for 5 minutes to allow the psyllium husk to absorb moisture. Alternatively, you can add 1-2 extra teaspoons of psyllium husk.
4) Roll out the dough between two sheets of parchment paper to 4-5 mm thickness. This prevents sticking and makes handling easier. Cut out shapes and transfer the cookies with the parchment paper onto a baking tray.
5) Preheat the oven to 160°C (fan-assisted). Bake the cookies for about 15 minutes until they turn a light golden brown. Be careful not to overbake them!
6) Carefully remove the cookies from the tray and let them cool completely – they will firm up as they cool.
Michaela's Tip: For an extra festive touch, decorate the cookies with a drizzle of low-carb chocolate or a dab of erythritol glaze.
留言