Re-posting as next month is Halloween!
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! You don't have to use the wheat-based flour if you need/want to cut out wheat completely due to digestive issues. Just increase the almond flour 1/4 cup instead.
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 egg
1/4 t almond extract
1/2 t vanilla extract
1 1/2 t baking powder
3/4 c natural 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
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 natural sweetener
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 sweetener. Heat over medium high until
it comes to 240 degrees.
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 sweetener 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.
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| I added a bit of whole wheat flour as we have no allergies or food restrictions in our house |
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| I like to use a long, thin frosting spatula to transfer the cookies to the baking sheet |
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| Ready for our decorations! |
