Servings: 120 cookies
Calories: 31kcal
Equipment
- Food processor
- Cookie press
Ingredients
- 9 oz butter cold
- 2 large eggs
- 6 tablespoon sweetener powdered
- 7 oz almond flour approx. 2 cups
- 3.5 oz almond meal approx. 1 cup
- 3 teaspoon vanilla extract or 1 vanilla bean
- 1 dash salt
- ¼ cup heavy cream
Optional coating
- 2 oz dark chocolate
- ½ tablespoon coconut oil
- 1 tablespoon shredded coconut
Instructions
- Preheat oven to 360°F (180°C) and prepare a couple of cookie sheets.
- Put cubes of butter, eggs, and sweetener into a bowl of an S blade food processor. Process until well combined and creamy.
- Add dry ingredients and process. Scrape sides of the bowl as needed.
- Add heavy cream and process until well combined.
- The dough should be of just-right consistency to use with cookie press immediately. If too soft, put in the fridge for about 30 minutes.Alternatively, shape 120 small balls and press down with a fork.
- Bake for 12 to 15 minutes or until the cookies begin to get a golden color. Let the cookies cool and harden a bit.
Optional coating
- Slowly melt chocolate and coconut oil over low-medium heat. Dip some of the cookies into the chocolate coating and sprinkle with shredded coconut. Or get creative with decoration any way you wish.
Notes
Only 1 net carbs per 4 cookies!
If your dough is too soft to use with cookie press straight away, refrigerate it for approximately 30 minutes.
An S blade food processor is the simplest and quickest solution for these cookies. Alternatively, use an electric mixer, and room temperature butter, and refrigerate the dough for 30 to 45 minutes before shaping cookies.
Nutrition
Calories: 31kcal | Carbohydrates: 0.65g | Protein: 1g | Fat: 2.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.8g | Sodium: 3mg | Fiber: 0.4g | NET carbs: 0.25g
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