Low Carb Sugar Free Holiday Cookies

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Low Carb Sugar Free Holiday Cookies

I have been searching for, and found, many recipes for low carb, sugar free, and in most cases, gluten free cookies. I think the toughest part of my journey was finding the right combination of nut flour and sugar substitutes to use. I’ve tried many recipes that use Splenda, and while they make it possible to satisfy an overwhelming desire to have something sweet and delicious, they fall short of dazzling me because, for me, there is always an aftertaste. For example, my low carb praline pumpkin cheesecake was delicious, but there was so much aftertaste that I had to smother it in whipped cream…poor me! No, really, it was delicious. But now that I’ve found Swerve, I’ll have to try the pumpkin cheesecake again. I do like erythritol in my coffee because it isn’t too sweet, and I don’t notice an aftertaste. I then discovered that Swerve has erythritol, and it comes in a confectioner style, which is great for cookies and frostings.

After much searching, I finally decided on what will be the base for all of my low carb, sugar free holiday cookies. Basic ingredients include almond flour, coconut flour, butter, cream cheese, eggs, salt, baking powder, and Swerve granular and confectioners sweetener. Then, add optional flavored extract, preserves, nuts, and/or chocolate chips for a wonderful variety of cookies. And if you really want to get fancy, you might try piping some frosting, or maybe even a nice chocolate ganache topping. These cookies don’t have any frosting, but I will definitely do them before Christmas. I still have six more baking days left!

The one single recipe that inspired me the most was “HEALTHIFIED” CHRISTMAS COOKIES at http://mariamindbodyhealth.com/best-christmas-cookies-and-sweeteners/. This is what convinced me to try Swerve sweetener with almond cookies. I also used this recipe for thumbprint cookies with blackberry and strawberry preserves. They are so good, I’ve eaten about half a dozen myself. And guess what? They didn’t spike my blood sugar very much at all!

And if you don’t have Diabetes or any other health issues, or you’re just not into sugar free desserts, consider making up a batch for your next get together. I’ll bet there will be someone like me who will really appreciate the thoughtfulness of having a sugar free alternative!

Instructions for Basic Cookie Batter:
    1. Preheat oven to 350 degrees F.
    2. Gather up all of the ingredients.

Holiday Cookie Ingredients

    1. In a large bowl, cream the butter and the cream cheese for 1 minute.

Add softened butter and cream cheese

    1. Add the natural sweetener and the baking powder and continue mixing until creamy.

Add sweetener and baking powder

    1. Then, add the egg, extract of choice and salt, and mix again.

Add egg, extract and salt

    1. Stir in the almond and coconut flours.

Add almond and coconut flour

  1. Follow instructions below for desired cookie, either pecan log, chocolate chip or thumbprint cookies:
  2. Just for the heck of it, I weighed my batter and cut in in half equally; half for the pecan and chocolate chip cookies, and half for the thumbprint preserves. The whole batch weighed 658 grams, or 23.2 ounces, and should yield approx. 30 cookies. Well, I ended up with 29 altogether. I’m sure I could have evened them out if I tried. Maybe I ate one and forgot. These cookies really are good! 😀
Instructions for Pecan Log Cookies:
    1. Separate batter into two or three batches. Drop each batch onto a sheet of parchment paper and roll into a log about 2″ (5 cm) in diameter.

Roll dough log in crushed pecans

    1. Roll the log in the crushed nuts, pressing the nuts into the dough, and then wrap each log in a piece of parchment and chill in the fridge for 30-60 minutes. As it turns out, I decided to use half of the log for pecans and the other half for chocolate chips. For the chocolate chips, I just mixed in 5 chips for each cookie.

Roll dough log in crushed pecans

    1. Remove the parchment and cut the logs into 1/2″ thick cookies. I also pressed some pecan crumbs into the top of each cookie. I pressed them down a bit onto the parchment, so they ended up a little bigger than the 2″ diameter.

Cut logs into 1/2

  1. Place on a baking sheet and bake for 12-15 minutes, until golden brown.
    Pecan and chocolate chip cookies
Instructions for Thumbprint Preserves:
    1. Roll the dough into 1″ balls and place 2″ apart on cookie sheet lined with parchment paper. The dough will feel quite greasy.

Roll cookie dough into 1

    1. Bake the cookies for 6 minutes and remove from the oven.
    2. Using the rounded part of a 1/2 teaspoon measuring spoon, make an indentation about 3/4 of the way down into each cookie. Be careful not to leave opening at bottom or preserves will leak out. Trust me, you don’t want that!

Using 1/2 teaspoon measuring spoon, make indentation

    1. Fill each indentation with 1/2 teaspoon of lemon curd or preserves. Be sure not to overfill them.

Fill each indentation with preserves.

    1. Bake for another 5-7 minutes or until the cookies are firm on the outside. Do not let tops get brown, only the bottoms should be golden brown.

Fill each indentation with preserves.

    1. Let the cookies cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

Cookie filled with preserves

  1. Refrigerate in an airtight container for up to 4 days. Dust with powdered sugar before serving, if desired. Cookies may be iced when cool. Try one of the suggestions below if you’d like to present a variety of decorated holiday cookies. The chocolate ganache looks divine!

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