Succesful high-protein sugar cookies

Low Carb Sugar Cookies

(based on the Better Homes and Gardens recipe)

Makes about 40 cookies

120 g butter, softened
100g xylitol in crystal form (e.g. Xucker)
1 egg
1 tbsp vanilla extract
140 g fine almond flour
10 g coconut flour
10 g gluten
1/2 tsp salt
1/2 tsp baking soda
zest of one lemon (optional)

Pre-heat oven to 180C. In a medium bowl, blend together butter and xylitol, then add egg and vanilla. In another bowl, mix the remaining ingredients, then sift them into the wet ingredients and blend well. (The dough will start out looking dry, but will come together shortly.) On a well-floured surface, roll out the dough, flipping it repeatedly and dusting with more flour to keep it from sticking. Apply your favorite cooke-cutters and place the cut-outs on a baking sheet, not quite touching each other. Bake for 9 minutes (or until the cookies start to brown) in the top part of the oven.

The gluten can probably be replaced with more coconut flour. Not sure what non-glutinous substance could be used to keep the dough from sticking when being rolled out, but alternative shaping methods include hand-rolling little pieces and pressing them flat, or rolling the dough in a 3cm cylinder, chilling it, then slicing off pieces.

Would be worth trying with even more baking soda or also adding baking powder, to get more poof to them, but this is already twice the amount of the original recipe.

With 0.4g of effective carbohydrates per cookie, these have a 1:4 carb:protein ratio. Eat them up, yum!

Before baking. Mutilated stars are due to the dough sticking to the countertop where there wasn't enough flour
After baking. Only a very slight expansion has taken place.
I'm quite pleased with the result. The thinner ones got browner, as did the ones towards the back of the oven - I should find out what temperature is right with air circulation.

Comments

  1. Sara Adams4 February 2019 at 04:56

    This comment has been removed by the author.

    ReplyDelete
  2. Sara Adams4 February 2019 at 05:08

    Thanks! As discussed, I added the recipe here: https://www.datayoureat.com/r/ddZfZQmkpV0R/Low-Carb_Sugar_Cookies

    ReplyDelete

Post a Comment

Popular posts from this blog

My Ikea Hack Workbench

Image
I needed a new workbench. One where my printer could live, where tools and spare parts could be organized, but also where the work surface wouldn't get cluttered or take too much of the space in my room. I started looking around at secretaries and similar, which have the right concept, but never the right size. Eventually I realized I had to do it myself. These are my notes. I used an IKEA Hemnes side table, two Hemnes night stands, and the top part of the two-part Hemnes writing desk. The two night stands on top of the side table, and the writing desk part on top of them, like the cross slab of a megalith, done in wood plank furniture. That part was simple enough, except I didn't want the gaps under the night stands, so I cut a bit of the logs, but cut too much, so now I need to fill some gaps. I'll probably print something eventually. But here's the basic setup: Hemnes, Hemnes everywhere. But they are clearly not designed to go together like these, the sizes don...
Read more

Bullet Journals Without the Pastels

Image
Late last year,  +Riona MacNamara  introduced me to the idea of  bullet journals , and I decided to give it a try over Christmas. It worked out for me and has seriously helped me getting shit done, without a snowfall of post-it notes to keep track of things (I have graphs and data to back this claim up, see the Statistics section). There are  many   pages   describing   bullet   journals , most of them showing intricately decorated journals done in pastels. If you're allergic to pastels, or don't have time to decorate your planner, here's my explanation. Guaranteed no florals - hell, I can't even do a straight line. Task Tracking Here are the three parts of my bullet journal I use the most, the task tracking parts. It has three levels: generic future tasks roughly by month, tasks for the current month, and tasks for today. The  future tracker  is where you keep tasks that you want to get around to eventually, but either don't have t...
Read more

Almond flour isn't just almond flour

Image
Looking around on the internet for how much almond flour to use instead of regular flour, I kept finding big variations, from 1:1 replacement to 1:2. Since baking is fairly finicky with the amount of ingredients, this confused me. But when I grabbed an extra bag of almond flour at the local grocery store (yes, there are specialty flours at the grocery store here), I noticed a difference in consistency and decided to take a closer look. Here's a close-up of the two flours using a macro lens. On the left is MeaVita Mandelmehl, on the right Borchers Premium Mandelmehl. In both cases, I've used a blunt instrument to gently distribute the flour to better see the difference. The flour on the left, the MeaVita brand flour, is in much larger chunks than on the right. The MeaVita flour also feels more moist, though I don't know if that's a direct effect of the size or because more oil has been extracted from the Borchers flour. It is, however, obvious that the two flour...
Read more