I posted this last year but hey, Halloween is coming up in just a few weeks so I'm bringing it back! It only has 1/4 cup of wheat flour in it and the rest is low-carb friendly almond flour and coconut flour. I cut mine into ghosts - but any shape will work!
Cut Out Cookies - sugar free and lower carb
1 1/2 c almond flour
1/4 c coconut flour
1/4 c whole wheat flour
1/4 t almond extract
1/2 t vanilla extract
1 1/2 t baking powder
3/4 c Ideal sweetener
5-10 drops liquid sweetener to your level of taste
scant 1/2 c butter with 1 T shortening to make up for the 'scant'
Cream the sweetener, butter and shortening. In a large bowl mix the dry ingredients well. Add the egg and extracts to the sweetener/butter mixture. Add the dry mix and blend until it comes together as a dough. If it's really sticky, add more of your favorite gluten free flour or a little more whole wheat flour until the stickiness is lessened a bit so you can form a ball and wrap in plastic wrap to chill. Chill about 30 minutes, remove half the dough. Return the second half back to the refrigerator.
Preheat oven to 350. Roll the dough out between 2 sheets of parchment. Cut out your shapes and transfer them to a baking sheet. I use a Wilton icing spatula to transfer mine. Use either ungreased or parchment lined pans. (I did both and my cookies did not stick even on the unlined).
Place the cookie sheet in the freezer for 3-4 minutes and then place directly into the oven. Bake for about 9-10 minutes or until you can see the edges just starting to brown. I find almond meal based cookies to be a little more tender and delicate than wheat cookies and have learned to bake almond flour based cookies a little longer than I have to for all purpose flour based. I just keep an eye on them and set the time for "one more minute" if I didn't see the edges had any color to them yet.
Remove from the pan and place on wire racks to cool completely. If your cookies are baked long enough this isn't a problem - they are nice and sturdy but still tender with a perfect 'bite' to them like any good sugar cookie.
Frost with your favorite frosting.
I used a favorite "cake" frosting I whipped up but you can use any you like.
Sugar Free Butter Cream Vanilla Frosting
2/3+ c granular Xylitol (I use Ideal - see below this post for ordering information)
2 T water
2 large egg whites (separate and use the yolks in another recipe)
1 stick real butter
1 T vanilla extract
*If you taste test it and find your personal tastes would like it sweeter, use 5-8 drops liquid sweetener
In a saucepan, place the water and Xylitol. Heat over medium high until it comes to 240 degrees. With normal sugar this would be soft ball stage but because Xylitol and Splenda do not thicken, you cannot test this by traditional soft ball stage.
As you are heating the sugar substitute and water, mix the egg whites in a large mixing bowl. Beat the egg whites until soft peaks form. With the mixer running, pour the hot Xylitol mixture down the side of the bowl in a thin stream, mixing into the egg whites. Beat approximately 5-7 minutes on high until the egg whites resemble a thick and glossy meringue.
Start to add the butter in chunks, about a tablespoon at a time. Keep the mixer running and whip the mixture about 5-7 minutes more. If the mixture breaks up when you first add the butter and it looks like cottage cheese, no worries. Just keep whipping until it's smooth again. Once the frosting is smooth, add your vanilla and whip again for a few minutes. If it's a really warm or humid day it might get too warm to work with. Just refrigerate it for about 7 minutes, whip again. The cooler temperatures will cause it to harden up again.
Photos from the cookie making process
|I added a bit of whole wheat flour as we have no allergies or food restrictions in our house|
|I like to use a long, thin frosting spatula to transfer the cookies to the baking sheet|
|Ready for our decorations!|
You might also be interested in these related products through Amazon if you can't buy them locally:
Blanched Almond Meal Flour, 5 lbs.
Ideal No Calorie Sweetener 10.6 Ounce Baking Bag (Pack of 2)
Coconut Secret Raw Coconut Flour (Gluten Free), 16 Ounce Canister
Ideal No Calorie Sweetener 10.6 Ounce Baking Bag
Wilton Angled Icing Spatula, 13-Inch, Black