Sugar Cookies Low Carb

Sugar Cookies Low Carb

INGREDIENTS

5 oz Butter, softened

1 Cup Swerve or Pyure

2 tsp baking powder

1 tsp xanthan gum

1/4 tsp sea salt

1 tsp vanilla extract

1 Tbsp Almond Milk

1 whole egg

2 cups of Almond Flour

3 Tbsp coconut flour

1 Tbsp konjac flour/glucomannan powder

INSTRUCTIONS

Place the softened butter, sweetner, baking powder, xanthan gum and sea salt in a mixing bowl and cream together with a hand or stand mixer until light and fluffy.  Add the vanilla, almond milk, and egg.  Mix well until completely combined.

In a separate bowl place the almond flour, coconut flour, konjac flour, mix well.

Add half of the flours into the butter mixture with the mixer, then add the rest of the flour with a spatula until it is completely incorporated into the dough.   Wrap the dough in plastic wrap or place in a Ziploc bag and put in the fridge for at least two hours to become firm.

Take the dough out of the fridge and carefully roll out to 1/8" - 1/4" thick using a little almond flour to stop it from sticking to the work surface or the rolling pin.

Use the cutter of your choice to cut out the dough.  Place the cookies on a baking sheet 1" apart.

Bake in the center of the oven at 350 Degrees F for 10 - 12 minutes - until they are just starting to brown a little.

Remove fro the oven & Leave on the tray until they are firmed up enough to move without breaking.  Using a flat spatula, move the cookies CAREFULLY onto a cooling rack to cool completely.