Low Carb Cookies: 3 Low Carb Recipes For Cookies

Low carb cookies
3 recipes for heavenly biscuit classics

Low carb cookies

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Snacking on cookies without a guilty conscience – no problem with low-carb cookies! You have to pay attention to this when baking the low-carbohydrate minis.

In the Christmas bakery, cookie dough is again being kneaded diligently, cookies are cut into different shapes and baked until they are golden brown in the hot oven.

And because the biscuit supply is usually empty faster than expected, many people with a sweet tooth bake low-carb cookies – that is, Christmas biscuits with few carbohydrates. We’ll tell you what to look out for in low-carb baking and we also have three recipes for low-carb cookies ready to sweeten the Advent season.

This is how cookies become low carb

If you want to bake low-carb cookies, you have to use low-carbohydrate flour on the one hand and either completely dispense with sugar or look for an alternative to sweetening on the other. Because 100 grams of conventional wheat flour contain an impressive 83 grams of carbohydrates – so it is out of the question for a low-carb diet. Instead, fans of low-carb biscuits should opt for the following low-carb alternatives for flour:

Coconut flour

Coconut flour gives the low-carb cookies a nutty-sweet taste and contains around 9 grams of carbohydrates per 100 grams. It is rich in filling fiber and vegetable protein – and coconut flour is naturally gluten-free. It is made from fresh coconuts that have been dried, de-oiled and ground.

However, you should not simply replace wheat flour from the corresponding recipes with this low-carb alternative, but replace it in a ratio of 1: 5: 100 grams of wheat flour can therefore be replaced with 20 grams of coconut flour – unless the recipes are completely tailored to coconut flour .

Almond flour

With only 3.5 grams of carbohydrates per 100 grams, almond flour is also one of the low-carb alternatives when it comes to flour. It is naturally gluten-free, relatively low in fat, high in vegetable protein, and is made by de-oiling and grinding unroasted almonds.

Almond flour cannot completely replace wheat flour either, as the low-carb variant, for example, requires more liquid and the gluten-free protein is missing. When baking with almond flour, it is best to use recipes that are tailored to the special texture of the flour or for every 100 grams of wheat flour, 20 to 25 grams of almond flour are exchanged.

Low-carb flour alternatives

Low-carb flour alternatives

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Soy flour

Low-carbohydrate soy flour is also not a full substitute for wheat flour, but it can be used as an ingredient for bread, cakes and cookies. Around 75 grams of soy flour can replace 100 grams of wheat flour – there are only around 3 grams of carbohydrates in it. The low-carb variant is made from peeled, roasted and ground soybeans and tastes slightly nutty.

Sugar substitute

Like wheat flour, sugar is taboo as an ingredient in low-carb cookies. The alternatives are either completely avoiding sugar, using natural sweetness from fruits such as low-sugar berries or baking with these sugar substitutes such as stevia, xylitol, erythritol or aspartame.

This is how healthy low-carb cookies are

For all those who want to eat consciously during the Christmas season, low-carb cookies are the right choice. They do not cause the blood sugar level to fluctuate unnecessarily and allow the fat burning to continue undisturbed. With the numerous and at the same time often sugary temptations at Christmas time, low-carb cookies are a great alternative and provide variety on the snack plate.

3 recipes for low-carb cookies

Cinnamon stars

The ingredients for 1 tray:

  • 80 g almond flour
  • 50 g ground hazelnuts
  • 1/2 teaspoon cinnamon
  • 20 g xylitol
  • 1 vanilla pod (pulp)
  • 1 tbsp egg white (beaten until stiff)
  • 1 teaspoon lemon juice
  • 25 g fine erythritol

The preparation:

  1. For the low-carb cinnamon stars, mix almond flour, ground hazelnuts, cinnamon and xylitol.
  2. Carefully fold the pulp of a vanilla pod into the egg whites and mix with the flour mixture. Shape the whole thing into a ball, wrap it in cling film and chill in the fridge for about 35 minutes.
  3. Put the mixture for the low-carb cinnamon stars between two new sheets of cling film and roll out. Peel off the top film and cool for another 25 minutes.
  4. Preheat the oven to 160 ° C top and bottom heat and line the baking sheet with baking paper.
  5. Now cut out the low-carb cinnamon stars and place on the baking sheet – bake until golden brown in around 15 minutes.
  6. Once the low-carb cookies have cooled down completely, the glaze can be prepared. To do this, mix lemon juice with 1 tablespoon of water and fine erythritol and use a brush to brush onto the cinnamon stars.

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Vanilla crescents

The ingredients for 1 tray:

  • 150 g almond flour
  • 100 g butter (room temperature)
  • 1 vanilla pod (pulp)
  • 1 tbsp stevia powder
  • 1/2 teaspoon baking powder

The preparation:

  1. Mix all ingredients for the low-carb cookies together, shape into a ball, wrap in cling film and chill in the refrigerator for around 30 minutes.
  2. Preheat the oven to 175 ° C top and bottom heat
  3. Cut the dough into slices as thick as a thumb and shape into low-carb vanilla crescents. Bake in the oven in around 10 minutes.

Shortcrust pastry cookies

The ingredients for 1 tray:

  • 50 g xylitol
  • 100 g butter (room temperature)
  • 180 g almond flour
  • 3 tbsp teff flour
  • 1 vanilla pod (pulp)
  • 1 egg
  • 1 pinch of salt

The preparation:

  1. For the low-carb cookies, xylitol is whipped together with butter until frothy.
  2. Then almond and teff flour, vanilla pulp and the egg are stirred in. Shape the low-carb cookie dough into a ball, wrap it in cling film and place in the refrigerator for about an hour.
  3. Preheat the oven to 180 ° C top and bottom heat. Dust the work surface with a little flour, carefully roll out the dough and then cut out the low-carb cookies. Bake in the oven until golden brown in around ten minutes.

Sources used: DGE, EAT SMARTER

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