These cookies are Keto friendly, which means they don’t have any real sugar in them. I can hear you now, “How can you make a sugar cookie without any sugar in them?” Just because they don’t have real sugar doesn’t mean they don’t have something like it in them. The granular form of Swerve acts just like sugar in these sweet cookies. A 1:1 ratio is used to replace the real sugar with Swerve.
Ingredients
2 cups butter flavor shortening
1 cup Swerve granular
1 cup Swerve brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
4 cups almond flour’
2 tsp. baking soda
2 tsp. cream of tartar
Additional Swerve granular
Instructions
In a large mixing bowl, cream together the shortening and Swerve granular.
Add eggs one at a time, beating after each addition.
Beat in the vanilla and almond extracts.
In a separate bowl, combine the almond flour, baking soda and cream of tartar. Gradually add the dry mixture to the creamed mixture.
Divide the dough into two large balls and wrap in plastic wrap. Place in the refrigerator to chill for at least one hour.
Remove the dough from the refrigerator and roll about a teaspoonful into balls and place on an ungreased baking sheet about 2″ apart. Flatten the balls with the bottom of a glass that has been dusted in Swerve granular.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Enjoy your cookies!
Keto Almond “Sugar” Cookies
Equipment
- 1 measuring cup
- Measuring spoons
- 1 large mixing bowl
- Electric mixer
- Plastic wrap
- 1 baking sheet
- 1 flat-bottomed glass
Ingredients
- 2 cups butter flavor shortening
- 1 cup Swerve granular
- 1 cup Swerve brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 4 cups =almond flour
- 2 tsp. baking soda
- 2 tsp. cream of tartar
- Additional Swerve granular
Instructions
- In a large mixing bowl, cream together the shortening and Swerve granular.
- Add eggs one at a time, beating after each addition.
- Beat in the vanilla and almond extracts.
- In a separate bowl, combine the almond flour, baking soda and cream of tartar. Gradually add the dry mixture to the creamed mixture.
- Divide the dough into two large balls and wrap in plastic wrap. Place in the refrigerator to chill for at least one hour.
- Remove the dough from the refrigerator, roll about a teaspoonful into balls and place on an ungreased baking sheet about 2"apart. Flatten the balls with the bottom of a glass that has been dusted inSwerve granular.
- Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
