Best Low Carb Creme Filled Almond Tea Cookies Recipes

KETO ALMOND COOKIES

Steps:

• Preheat oven to 350. Line two large cookie sheets with parchment paper.
• Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
• With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
• Bake for 14-16 minutes until they are barely golden.
• Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.

LOW-CARB ALMOND SHORTBREAD COOKIES

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

KETO ALMOND COOKIES

Steps:

• Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, combine your almond flour and granulated sweetener. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
• Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden.
• Remove from the oven and let the cookies cool on the sheet completely.

LOW CARB CREME FILLED ALMOND TEA COOKIES

Steps:

• Using stand mixer on low speed, creme butter and add flours and creme and baking powder. Do not overmix. Add soy flour as needed to make a non sticky batter.
• Preheat oven to 375 degrees F.
• Roll out dough to less than 1/8" thick on a surface lightly floured with soy flour. A silicone mat is desirable. Use a round cutter such as a shot glass to cut round cookies 1 1/4" in diameter. A 1" copper pipe fitting from a home improvement store also works very well. Place the cookies on an ungreased cookie sheet 1/4 inch apart.
• Using a fork, pierce each cookie in four parallel rows. Sprinkle each cookie with splenda. A salt shaker works well for this purpose.
• Bake cookies for 8-10 minutes until golden and puffy. Do not brown.
• Remove cookies from sheet to cooling rack at once. A metal spatula is best to remove cookies from sheet. They will be brittle, especially when hot.
• Make the creme frosting. Either used powdered erythritol and splenda, or powder it yourself to the consistency of confectioners sugar using either a food processor with an S blade or a coffee grinder. Combine the powdered erythritol, splenda, almond extract, butter and heavy creme. Add the red food coloring and mix until smooth and creamy.
• Make sandwiches with the cookies so the splenda coated side of the cookie is facing towards the outside. (optional) May gently heat creme frosting in microwave to facilitate spreading it onto cookie.
• Refrigerate (optional).

LOW CARB SUGAR-FREE ALMOND COOKIES

Steps:

• Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
• Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.

LOW-CARB ALMOND CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SESAME CARDAMOM TEA COOKIES

Steps:

• Combine flour, cardamom, salt, and baking powder. Set aside.
• Mix the sugars and butter ( or margarine) over medium speed until fluffy.
• Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
• Over low speed, add flour mixture. Dough should be a bit crumbly (much like shortbread dough).
• Cover dough with plastic wrap and chill for about an hour.
• Preheat oven to 350.
• Shape dough into small balls (about 1 inch or 15 grams).
• Arrange onto a baking sheet (I use baking mats, but parchment also works).
• Using a glass, press the cookies down into discs. You may need to dip the glass in water to prevent the cookies from sticking to the glass.
• Bake about 8 minutes until the edges are slightly browned.
• Cool for a few minutes on the baking sheet before transferring to a wire rack.

LOW CARB ALMOND COOKIES

Steps:

• Preheat oven to 300°F.
• Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
• Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
• Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
• Let cool on sheet for 5 minutes before removing.
• For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.