Low Carb KetonAlmond Cookies with Raspberry Preserves
Cream the butter with an electric mixer, then blend in the sweetener, egg yolk, and vanilla extract. Whisk the almond flour together with the baking powder and salt. Stir into the butter mixture until smooth.
Refrigerate for 1 hour. Shape dough into 1-inch diameter balls and roll in chopped almonds. Place on a large cookie sheet. Make an impression in each ball with your thumb. Return to the refrigerator for 15 minutes.
Preheat oven to 350 degrees.
Bake cookies for 18 to 20 minutes or until lightly browned and baked through. While still hot, fill the cavities with a teaspoon of jam. Return to oven for 2 or 3 minutes to melt jam.
Recipe adapted from Carb Wars; Sugar is the New Fat, by Judy Barnes Baker
Makes 30 cookies.
Total Carbs per each: 3.3 grams;
Fiber: 1 gram;
Net Carbs per each: 2.3 grams (1.5 grams with zero-carb sweetener)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 113 | ||
Calories from Fat: 71 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 18.9mg | 6 % | |
Sodium 28.6mg | 1 % | |
Potassium 59.6mg | 2 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 9.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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