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Low Carb Almond Sugar Cookies
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4.6 stars stars based on 89 reviews - 94% would make this again
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1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
Reviews of Low Carb Almond Sugar Cookies:
1-5 of 89 reviews Next >>
Cookie Monster in Texas Aug 26, 2012
Would make this again.
Gotta try to make these again... Splenda is just tooo sweet (I only used a bit short of 1/3 cup)! Makes the cookie a bit "airy", and has that metallic taste. but - a modification that was nice using coconut flour:
1.25 c Almond Flour
1/3 c coconut flour
1/2 c butter (less okay if you choose)
1/2 tsp butter extract
1 tsp vanilla extract
1 egg
Sugar subst: gotta re-work this. my next batch - going to try just 1/3c to 1/2 c Erythritol only... melts nice at temperatures set. I use this (only) in LC ice cream with decent results... Bake at 350 for 14 to 18 min (depending on thickness). Don't know where 8 minutes works... unless you make them paper thin (but they fall apart easily) 3 stars
Amanda in Florida Aug 2, 2012
Would make this again.
THESE ARE AMAZING!!! I put less Splenda than recommended (I think I used 8 packets) and they are perfect! Next time I think I will mix in some cocoa nibs. Delicious, and whole family loved them. Will definitely make again. 5 stars
JO in CT in Stamford May 21, 2012
Would make this again.
Cut the sweetner to 1/2 cup and added 1/2 cup of finely shredded unsweetened coconut. Also used almond extract instead of vanilla. Very good but may further cut the sugar to 1/3 cup next time. 4 stars
Abbie in The bay area Mar 20, 2012
Would make this again.
These were great! Instead of Splenda I used Equal and they were fantastic!!! 5 stars
Jen in NM Mar 11, 2012
Would make this again.
Awesome! I didn't have vanilla so I used one tsp of sugar free maple syrup. Tasted like a pecan sandie cookie which is my favorite but so high in carbs! I highly recommend this recipe 5 stars
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