I almost can’t type this article fast enough. Since the beginning of my healthy eating ventures baked goods almost always meant splurge. Baked goods=sugar. Whether honey, coconut sugar, or agave, truth be told, you can only eat so many Paleo baked goods before you inflate like a balloon. The struggle is so real, you can cut it with a cookie cutter!
Don’t forget to like and share on social media using the share buttons beneath the article! Eat up!
Enter Swerve. Ah Swerve, the lovely sweetener that has zero effect on your blood glucose levels and is literally ushered out through…..ehem, peepee…. No seriously, you get to taste of this lovely just-like-sugar sweetener and then not reap any of the repercussions that honey and regular sugar bring (weight gain, blood sugar spikes, feeding cancer cells, yikes!). Swerve is what has changed my baking game. I can still Keto or Paleo with the help of my little friend!
Today’s sugarless cookies are brought to you by high fat and LOW carb delish-US almond flour, coconut flour and BUTTA!!! Can you pick up on how excited I am that I just listened to Bing Crosby singing Away in a Manger and baked these and have absolutely no food guilt? No 2 hours in the gym unless you eat the whole batch in one sitting (which might be incredibly tempting). Let’s get to the goodness!
These guys are super soft after exiting the oven, but once completely cool are the perfect marriage of a soft and crunchy cookie, you JUST HAVE TO experience these to believe me! I found that after exactly 9 minutes, they were just perfect, 10 was too long, 8 was too short. Play with this in your oven on the first pan full and adjust as needed 🙂
Keto Sugarless Cookies
1 1/2 cup butter, softened
1 3/4 cup Swerve, Confectioners (must be confectioners)
1 Tbsp vanilla extract
1/2 tsp almond extract
1 tsp baking soda
1 tsp sea salt
4 1/2 cups almond flour (I used Blue Diamond)
1 cup coconut flour
Cream together butter and swerve until fluffy (I mean it’ll take a few minutes, but when it looks like whipped cream or whipped butter). Next add eggs while the mixer is going one at a time, then vanilla and almond ext. Mix Dry ingredients in a separate bowl and add to slow mixer one cup at a time until all ingredients are incorporated. Add dough to a gallon sized zip top bag and mash into a disc, refrigerating for 1 hour-overnight. Roll out dough 1/4″ thick between 2 pieces of parchment paper and preheat oven to 350º. Cut out shapes desired and bake on parchment paper for 8 minutes (light browning around the edges indicates doneness).
*sugar free sprinkles can be mashed into the dough and baked the same way
1 cup swerve
1 stick butter
1/4 tsp vanilla extract
3 tbsp coconut milk or heavy cream
Mix well and add drops of food coloring to desired color. Store in air tight container and frost when cookies are totally cool.