A Splenda-sweetened sugar cookie with almond flour. This is an older recipe from the days of Atkins. Nowadays, with more and more people searching for Keto recipes, you will be surprised to find Splenda as an ingredient, and this is one of the reasons why I’ve made Keto Cookies a subcategory of Low Carb Cookies. See note below on substitutions *.
Ingredients
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
Directions
- 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.
Notes
- * Note that using a different sweetener could DRASTICALLY change the texture of the cookie. If you make substitutions, use one appropriate for baking with a 1:1 sweetness level with sugar, or else adjust amount accordingly. Proceed at your own risk.
- Reviewers, please help us out and note the yield!