I’m not only late to the party making keto brookies, before a few weeks ago, I never even heard of brookies. And I wonder why I never thought of combining a chocolate brownie with a chocolate chip cookie.

Whoever first baked brookies is genius. You get the best of both worlds in a chocolatey gooey brownie topped with a soft chocolate chip cookie. There are no nuts (outside of almond flour), because the beauty of keto brookies is their soft gooey texture.

Single Serve Keto Brookies

If you’ve been around here before, you know I make single serve mini cakes, which are my version of cupcakes.

Ingredients

• Almond flour
• Coconut Flour
• Swerve Golden
• Eggs
• Butter
• Cocoa Powder
• Choc Zero Sugar Free Chocolate Chips
• Coconut Milk or Heavy Cream
• Baking Powder/Baking Soda

The Brownies are swirled with a chocolate ganache (made with sugar free chocolate chips and either coconut milk or heavy cream, resulting in a gooey brownie.

Brownie Pan Keto Brookies

You also can make these keto brookies in a 9 inch square brownie pan and then cut them into squares. The bake time will be longer, but you still will pre-bake the brownie batter for about ten minutes. Then add the cookie dough and once golden, they are done. Cool completely before cutting.

Highly Recommended Pan: I only purchase USA pans, and this 9 inch square pan works well with this recipe.

Recommended Paper Liners: I use paper liners meant for tarts, which are result in flatter serving, easy to bake. I use these also for all my cupcakes.

Tips for Success

• Pre-bake the brownie mixture first and then add the cookie mixture.
• Don’t over-bake the cookie mixture. They will appear very soft, but will harden as they cool.

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More Keto Baked Goods

• Keto Chocolate Cheesecake
• Keto Triple Chocolate Cheesecake
• Keto Cookie Cake
• Keto Chocolate Chip Cookies
• Keto Pots de Creme
• Keto Cheesecake Brownies

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Keto Brookies

Amazing Keto ouble Chocolate Brownies with Chocolate Chip Cookie Top

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Brownie Bottom

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 1/3 cup sugar free chocolate chips

Chocolate Chip Cookie Top

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 cup golden monk fruit
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Add in chocolate chips.

Brownie Pan Instructions

• Pour batter into prepared pan. Smooth out. Bake for 10 minutes at 350 Degrees F., 180 C.
  
• Add chocolate chip cookie mixture, using a small scoop.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.

Single Serve Instructions

• Put brownie batter in paper liners, only halfway,
  
• Bake for 10 minutes.
• Top with Cookie Batter.
  
• Bake for about 10-15 minutes until golden.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Brookies (Brownies Topped with a Cookie) appeared first on Spinach Tiger.

The beauty of this cookie is how thin and crisp it is, which makes it so addicting. I haven’t yet met a person who eats just one and can stop.

My Aunt Rita was the only one in the family who made made them and I still have her handwritten recipe. I combined it with a recipe I found in an Amish cookbook, Cooking from Quilt Country by Marcia Adams.

It’s the only recipe I’ve seen that separates the eggs and  beats the egg whites stiff. You must use real butter, no substitutes, which is funny because my Aunt Rita hated butter, and the only time of year you could find butter at her house was when she was making sand tarts.

The sentimentality goes deep for me. Her son, Sam, my closest cousin was like a big brother to me. He passed away at 42 and left me everything including this book. I can actually remember the day he bought the book and showed it to me. He was very influential in how I view food.

It was years before I delved into the book, but it’s quite marvelous, highlighting all the regional dishes I grew up eating, and the type of cooking that has enjoyed a renaissance. I can’t bake these cookies without thinking about both of them, and I will pass this down to the children in my life, which is why I made a video.

Pennsylvania Dutch Sand Tarts Must be Rolled Very Thin

A very simple cookie, but one not so easy to get exactly right, as they must be rolled quite thin. The cookies are challenging only in getting them thin enough; otherwise it’s an easy cookie dough to make, but they must be made the night before and refrigerated.

It’s very tricky to send cookies out of town and keep them from going stale. I used cylinder tins and made a cookie that the recipe says will keep indefinitely.

You will want a lot of different cookie cutters.

I made these for Thanksgiving, and used a maple leaf cookie cutter and placed a pecan in the center. For Christmas, you might see them just like this, or you might see them with colored sugar.

I Grew up Eating Pennsylvania Dutch Sand Tarts Every Christmas

When I mention sand tarts to people who know and understand the regional component, they get excited and plead with me to make them a batch. I hope you and your family will enjoy this long time Pennsylvania Dutch Christmas tradition.

You will have to hide the cookies though, because they are so thin and crisp, it’s easy to eat a dozen at a time. This was the first time I’ve made Pennsylvania Dutch sand tarts and now I’ll be making them every year.

Tell me about your food traditions at the Holidays. Do you have a recipe that’s been passed down and have you ever heard of Pennsylvania Dutch Sand Tarts? I put a lot of baking and cooking posts on Instagram and Pinterest.

Family Italian Christmas Cookies from Spinach Tiger

• Chocolate Biscotti
• Lemon Almond Biscotti
• Cucidati (Italian Fig Cookie)
• Ricotta Cookie
• Date Cookies

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Pennsylvania Dutch Sand Tarts

A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.

Course Dessert

Cuisine American

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Author Angela Roberts

Ingredients

• 1/2 pound butter softened (no substitutes)
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 eggs separated
• 3 cups all-purpose flour

Topping

• 1/4 cup sugar mixed with 3/4 teaspoon ground cinnamon
• 1 egg beaten
• 4 cups whole pecans although I didn’t use that many

Instructions

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1 1/2 cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.

The post Pennsylvania Dutch Sand Tarts, an Amish Christmas Cookie appeared first on Spinach Tiger.

This means the cookies will be made with some combination of almond flour and coconut flour with the Swerve sweetener (powdered erythritol).

I’ll admit that baking cookies without wheat flour and sugar is a challenge, but I’ve made these cookies so many times, I have confidence for your success.

All of these cookies freeze really well. Either freeze cookie dough or freeze baked cookies after they cool completely.

Main Ingredients for Most of the Christmas Cookies

• Almond Flour
• Coconut Flour
• Choc Zero Dark Chocolate Chips
• Choc Zero White Chocolate Chips
• Swerve Granulated Sweetener

Chocolate Chip Pecan Cookies with Bacon

This is such a favorite keto cookie because you have that sweet and salty and the bacon adds an extra texture from the crispy bacon. I make them bakery size, but you can make them smaller.

White Chocolate Raspberry Macadamia Nut Cookies

My number one favorite cookie. Admittedly, macadamia nuts are pricey, but make these for the holidays. The tart, sweet and salty is a combination that cannot be beat.

Pecan Tassies

Pecan tassies are a childhood favorite and I was thrilled when a keto recipe worked and worked well. This has all the feels for Christmas.

Keto Sugar Cookies You Can Cut Out and Decorate

How adorable are these. You must take your time, keep the dough really cold, but once you get the feel for it, these are amazing, and they freeze really well.

Soft Sugar Cookies with Buttercream

The above cookies are crisp and easy to cut out. These soft sugar cookies are fluffy and more cake like. Change the flavoring from vanilla to lemon or orange for a twist.

Keto Italian Ricotta Cookies (Budget Friendly)

Easy to make, easy to pop in your mouth. This recipe is easier on the budget because it only requires coconut flour.

It’s a great time to shop Amazon from my personal recommendations and I only recommend products I own myself.

Bonus: Chocolate Chip Cookie Cake with Buttercream

This single serve cookie cake is sold at the farmer’s market and very popular. It has all the flavors of the cookie and is softer to make it more cake like. Topped with buttercream, it’s special.

More Keto Holiday Desserts from Spinach Tiger

• Pear Cardamom Cake
• Maple Pecan Cheesecake
• Cheesecake with Fruit Wreath
• Chocolate Cake, Peppermint Frosting
• Cranberry Orange Muffins
• Cranberry White Chocolate Muffins
• Keto Spiced Pear Cheesecake Bar
• Grain Free Low Carb Red Velvet Cupcakes

The post My Six Favorite Keto Christmas Cookie Recipes appeared first on Spinach Tiger.

Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished again, because it’s one of my favorites and it’s easy. When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.

I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust.

I learned a new thing today. In the other recipe, I brought the almond flour crust up the sides. In this recipe, I decided to only make the crust for the bottom and not up sides. It works so well as I wanted more pumpkin cheesecake coming forward and not fighting all that crust.

This site contains Amazon affiliate links which earn a small commission, but do not increase price.

I like making these in a long bottomless baking pan, but you could use parchment and make these in a square baking dish. If you want to make A LOT of these in a 13 x 9 pan for a crowd, then double the recipe. Don’t forget the parchment paper. I love these pre-cut parchment sheets I recently ordered on Amazon.

The Good News for Grain Free Pumpkin Cheesecake Bars

They are easy, and they freeze well, even with the stabilized whipped cream. Freeze on a tray, then place in a plastic bag. When ready to eat, just leave out on counter for about 30 minutes.

The best thing I like about these is portion control and having a dessert pre-cut for a crowd.

Nutrition Value for Grain Free Pumpkin Cheesecake Bars

I cut these into 16 servings. These bars are 134 calories (before whipped cream) and 1 net carb.

Spinach Tiger Has Lots of Keto Pumpkin Desserts

Every Autumn I go to town trying to come up with new pumpkin desserts. I’ve done soufflé, ice cream, pie, cake and even pumpkin pop tarts. I have a separate post for diabetic friendly low-carb pumpkin desserts that you can find here.

• Pumpkin Bundt Cake
• Pumpkin Streusel Muffins
• Pumpkin Pie
• Pumpkin Cheesecake
• Pumpkin Pie Jars (Crustless)
• Pumpkin Sheetpan Squares
• Roasted Pumpkin with Ricotta

Whether you’re making sides or turkey, I have you covered with 50 gourmet Thanksgiving Recipes.

My Top 50 Gourmet Thanksgiving Recipes from Soup to Nuts. Recipes Here.

You will also love these Grain Free Maple Pecan Cheesecake Bars, Most popular dessert post since it was published.

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Pumpkin Bars

Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 134kcal

Author Angela Roberts

Ingredients

Almond Flour Crust

• 1 1/4 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons Swerve or Allulose

Pumpkin Cheesecake Filling

• 1/4 cup Swerve see notes
• 7 ounces cream cheese room temperature (see notes)
• 1 cup pumpkin puree
• 1 egg
• 1/2 teaspoon maple extract Order Here
• 1 tablespoon pumpkin pie spice

Kitchen Tools

• Parchment Paper
• Baking Pan

Instructions

Make Crust

• Combine melted butter, egg, almond flour and chopped pecans.
• Place in plastic bag and refrigerate for 30 minutes.
• Press into bottom of pan, lined with parchment paper.
• Bake for 8 minutes at 350 degrees, F. 180 C. Gas, 4.

Make Filling

• Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.

Make Bars

• Pour pumpkin mixture into prepared pre-baked pans. Bake at 350 F, 180 C, Gas 4 for 20 minutes.
• Cool Completely.
• Refrigerate.

Notes

This recipe contains affiliate Amazon links which earn a small commission.

I reserved 1 tablespoon cream cheese from an 8 ounce pack to make stabilized whipped cream.

I only used 1/4 cup swerve for this recipe, but please taste before you bake. You may want it sweeter! If you use Allulose, you will need at least 1/3 cup.

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 2g

The post Easy Grain Free Pumpkin Cheesecake Bars appeared first on Spinach Tiger.

These are perfect for kids lunch, kids parties, barbecues, and dessert tables.

The ingredients are all low-carb and keto friendly, including my favorite keto chocolate chip from Choc Zero. You could use any chocolate chips you like but this is my favorite brand.

I like to drizzle chocolate ganache on the keto cookie cakes, but you could also use sugar free butter cream as another option. I have recipes for two keto buttercreams that would be good and for a chocolate Ganache. You would only need small amounts of each.

• Keto Chocolate Ganache
• Keto Chocolate Buttercream
• Keto Vanilla Buttercream

Tips for Cookie Cake

Weigh cookie cakes to about 80 -82 grams. Roll in ball and then flatten out with your hands. Leave a little bit of space around the raw cookie dough.

Bake at 360 degrees for about 15 minutes. Ovens vary. You can bake until just golden or even a little less. I’ve baked them dark golden and very light and they are good either way. The internal temperature should be around 190 F. But be sure to cool completely.

Use either paper tart liners or silicone tart cups. I use these paper tart liners for all my small cakes in the bakery. They are perfect for mini cakes. They hold the same amount of batter as a cupcake but are much easier to bake and eat. Use a drizzle spoon for ganache.

Keto Chocolate Chip Cookie Cakes Ingredients

• Almond Flour
• Coconut Flour
• Butter
• Eggs
• Swerve (or erythritol of your choice)
• Black Strap Molasses (Omit, if using a Keto Golden or Brown Sugar)
• Baking Soda
• Chocolate Chips
• Pecans
• Heavy Cream or (Only for Ganache)
• Buttercream: Butter, Swerve confectioner’s

More Keto Chocolate Chip Recipes

• Keto Chocolate Chip Blondies
• Keto Raspberry White Chocolate Cookies
• Keto Bacon Chocolate Chip Cookies
• Keto Birthday Cookie Cake

Dairy Free Version

• Cookie Cake: Use same amount dairy free butter.
• Ganache: Use canned full fat Coconut Milk with Choc Zero Chocolate Chips.

Macros

Net Carbs: 4 Net Carbs

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Mini Low Carb Chocolate Chip Cookie Cake

Mini Low Carb Chocolate Chip Cookie Cake

Course Low Carb Dessert

Cuisine American

Keyword chocolate chip cookies, keto brownies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 21 minutes minutes

Servings 14

Calories 356kcal

Author Angela Roberts

Ingredients

• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 2 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon xanthan gum
• 1 cup unsalted butter
• 1 cup Swerve granulated sweetener
• 1 teaspoon Black Strap Molasses see notes
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Mix all dry ingredients except sweeteners. Set aside
• Cream butter with Swerve granulated (or erythritol of your choice)
• Add eggs one at a time.
• Add vanilla.
• Add dry ingredients.
• Add chocolate chips and pecans.
• This will make 12 – 14 mini cookie cakes, when made in 4 inch tart cups.

Make Cookie Cakes

• Preheat oven at 360 degrees F. bake.
• The easiest way to place cookie batter in tart liners is to roll each into a ball and then flatten out, leaving a little bit of room for them to expand. I weigh each (around 80 grams). This way they bake evenly.
  
• Bake for 15 minutes or until slightly golden.
• Cool completely before decorating with buttercream.
  

Ganache

• You won't need the full recipe, because you will just be drizzling.

Freezing

• Cookie Cakes freeze well. Wrap in plastic wrap. Take out about an hour in advance.

Notes

If you want to sub black strap molasses, sub 1/4 of the granulated erythritol with Swerve brown sugar erythritol. Or you could sub with 2 tablespoons of sugar free maple syrup.

There are several keto buttercreams on the site. 

• Keto Vanilla Buttercream
• Keto Chocolate Buttercream

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 11g | Protein: 7g | Fat: 34g | Fiber: 7g

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The post Mini Keto Chocolate Chip Cookie Cakes appeared first on Spinach Tiger.

Note: When I originally made these, I added in macadamia nuts. I left these out of the recipe because they are cost prohibitive at this time with prices rising. They are just as good without the macadamia nuts, but you may choose to add them in.

I love almost anything with raspberry, like my keto white chocolate raspberry macadamia nut cookies or this keto white chocolate raspberry bundt cake. The tartness of raspberries inside something sweet yields an amazing bright flavor profile.

Blondies are perfect to bring to a party, because you can cut them small enough to give just a taste. Most people, even those who don’t love sweets, love these blondies.

Ingredients for Keto White Chocolate Raspberry Blondies

• Almond Flour
• Coconut Flour
• Baking Powder
• Eggs
• Raspberries
• White Chocolate Chips
• Swerve (Erythritol)
• Butter
• Baking Soda

The main ingredients are almond flour, coconut flour, eggs, and butter, raspberries, and white chocolate. I use a Swerve brand Powdered Erythritol as my sweetener. If you want to add a bit more raspberry flavor, you can add in a few drops of raspberry extract, although this is just an option.

As a keto bakery owner, I buy all of my chocolate chips and white chocolate chips from Choc Zero.

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Keto White Chocolate Chip Raspberry Blondies

Gooey bars made in a quarter size sheet, perfect for a crowd.

Course Keto Dessert

Cuisine American

Keyword keto bars

Servings 16 bars

Calories 174kcal

Equipment

• quarter size sheet pan
• Parchment Paper

Ingredients

Dry Ingredients

• 2 1/2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 teaspoon baking soda
• 2 teaspoons sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup Sugar Free white chocolate chips

Wet Ingredients

• 1 cup Swerve
• 1 cup butter
• 3 eggs
• 1 cup frozen raspberries can use fresh
• 5 drops raspberry extract optional
• 2 tablespoons sugar free maple syrup or 1 teaspoon black strap molasses see notes

Instructions

Dry Ingredients

• Mix all ingredients together in a bowl. Set aside.

Wet Ingredients

• Mix Swerve and butter together.
• Add eggs.
• Add in maple syrup.
• Add dry Ingredients to this mix.
• Chop Raspberries. Set aside.
• Add white chocolate chips.
• Preheat oven to 350 degrees. F., 180 C.
• Place parchment paper on pan. Spray with baking spray.
• Place half batter (which will be thick) onto the pan. You will need to use your palm to spread out evenly. I use either a piece of plastic or another piece of parchment paper to do this to avoid finger marks.
• Add raspberries, dispersing evenly. Top with remaining batter.
• Bake for 20 to 25 minutes or until golden. I baked for 22 minutes. I put a piece of foil over the sheet pan at 20 minutes.
• Cut into 24 squares.

Notes

To get that “brown sugar” taste, I  like to add in either a teaspoon of black strap molasses or some sugar free maple syrup. This is not totally necessary. 

Nutrition

Serving: 1of 24 | Calories: 174kcal | Carbohydrates: 2g | Fat: 13g | Fiber: 1g

The post Keto White Chocolate Raspberry Blondies (Gluten Free) appeared first on Spinach Tiger.

This recipe was worked and reworked several times to get it just right. They are your answer for any cookie occasion, especially the holidays.

These keto soft sugar cookies made with almond flour are pillowy soft with extreme versatility. They are grain free, gluten free, and remarkably good. These are not the kind of sugar cookie you have roll out and decorate like these cookies which are more of a shortbread type cookie.

They are fluffy, soft and more cake-like. While the cookies you can cut out are so pretty, they are a much bigger challenge to make, because the dough must be cold at all times. These cookies are much easier.

• Weigh each cookie to get even baking. You will get 12 cookies at 50 grams each.
• Shape into circles, freeze for about 20 minutes, prior to baking. Instead of spreading out, the cookies spread and rose to create that soft, pillowy texture.

You can take my keto basic cookie batter and make these flavored with vanilla extract and a little almond or go in another direction like lemon, maple or even orange. You can’t go wrong.

The only thing you need to be aware of is getting the timing right. You want to see the cookies stay the blonde color with a slight slight brown bottom. The cookies will continue to cook through and it actually will take several hours in cooling process until they “arrive” at that just right bite.

Why Do I Need to Weigh Cookies?

Cookies made with almond flour are persnickety. They can easily over-bake and you want evenly baked cookies. I’ve heard from readers who complain about weighing ingredients, but if you want to make sure you’re not wasting these rather pricey ingredients, invest a few dollars in a food scale. It makes all the difference in success vs. failure. This is the food scale I use, purchased on Amazon.

Ingredients for Soft Keto Sugar Cookies

How to Top the Soft Sugar Cookie

You could drizzle keto chocolate ganache, vanilla glaze or go all out with my favorite, keto buttercream. You can use food coloring for the holidays, making them a little extra special.

Macros

Macros will change with different toppings. The toppings do not add any carbs. The basic cookie has approximately 1 net carb. 3 Carbs, 2 Fiber. 117 calories.

More Keto Cookies from Spinach Tiger

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Keto Soft Sugar Cookie with Buttercream

Low Carb sugar cookie, versatile for any holiday or anytime. Top with buttercream, glaze or a sprinkling of confectioner's sweetener.

Course Low Carb Dessert

Cuisine American

Keyword keto cookies

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 12 cookies

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 cups almond flour 200 grams
• 4 tablespoons coconut flour 28 grams
• 3 teaspoon gelatin powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1/2 cup unsalted butter 1 stick
• 3/4 cup Swerve confectioner's sweetener see notes
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Buttercream

• 1 cup butter
• 1 cup Swerve Confectioner's sweetener
• 1 tablespoon cream cheese optional

Instructions

• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs.
• Add Vanilla and Almond Extract.
• Add dry ingredients to this mix.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 12 cookies in balls. Each cookies is approximately 50 grams.
• You will make 6-8 at a time if making very large cookies.
• Prepare un-greased pan with parchment paper or silpat.
• Stick cookies in freezer for about 20 minutes on the baking pan.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least twenty minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before topping with glaze or buttercream.
• Store in cookie tins or plastic containers.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Buttercream

• Make sure butter is soft no colder than 68 degrees F. Beat until smooth.
• Add in sifted confectioner's sweetener.
• If you want to color, add just a drop at a time.
• Spread frosting on cookies, as desired.

Chocolate Ganache

• You can top with chocolate ganache if desired.

Notes

You may want to put a tablespoon or two more. We didn’t like them too sweet.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Best Keto Soft Sugar Cookies, Gluten Free appeared first on Spinach Tiger.

I have a keto bakery, which by now, you may know about or perhaps have visited. I sell out of my keto chocolate chip pecan cookies every week. Due to cottage baking laws, I can’t sell keto chocolate chip cookies with bacon, but I can share this recipe and you can make them at home.

Ingredients for Keto Bacon Chocolate Chip Cookies

• Almond Flour
• Coconut Flour
• Eggs
• Butter
• Gelatin (optional)
• Black Strap Molasses (gives that brown sugar taste)
• Erythritol
• Salt
• Bacon
• Pecans

I have found that a combination of both almond flour and coconut flour make the best textured cookie. I add in some powdered gelatin to add a little chewiness to the cookie and make them less brittle.

What Size Cookie Should I Make?

I like a big but reasonably sized cookie. Fifty five grams (close to 2 ounces) seems to be perfect and is the size I sell in the bakery. You can make these cookies thinner or thicker, but after having experimented, I prefer them thinner.

How to Bake Keto Bacon Chocolate Chip Cookies

I’ll be honest. Baking cookies with alternative flours is tricky and after much experimentation, I have settled on 350 degrees F. (180 C). on the bake mode of my oven. I don’t bake on convection mode as that mode in my oven has a hot spot. If you have to bake on convection, bake at 325 F. (160 C.)

The other thing I do before I bake my cookies is shape them, put them on a baking sheet with a silpat (you can use parchment) and freeze for about 10 to 15 minutes. They seem to bake better this way. I don’t recommend baking warm or room temperature cookie batter, as they will spread out too much.

I always check my cookies at ten minutes, knowing they won’t be done but it helps me figure out if I should go another 3 or 4 minutes.

More Keto Cookies From Spinach Tiger

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Keto Bacon Chocolate Chip Cookies (Grain Free, Sugar Free)

Low Carb Chocolate Chip Cookies with Pecans, Almond Flour. (Keto Friendly) at 20 Servings, 1 net carb.

Course Low Carb Dessert

Cuisine American

Keyword bacon, chocolate chip cookies, keto brownies, low carb browines

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 18 cookies

Author Angela Roberts

Ingredients

• 6 bacon slices
• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup unsalted butter 2 sticks
• 1 cup Swerve granulated sweetener
• 1 teaspoons black strap molasses
• 2 egg
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Fry bacon crispy and cut into small bacon pieces. Make sure to drain on paper towels. Or bake in oven with this recipe.
• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs, vanilla and black strap molasses.
• Add dry ingredients to this mix.
• Add chocolate chips, pecans, bacon.
• Refrigerate dough for one hour to overnight if you have the time. Take out about 30 minutes in advance to shape cookies, as cookie dough could be a little stiff.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 18 cookies in balls. Each cookies is approximately 55 grams.
• Bake 6-8 at a time if making very large cookies.
• Bake on un-greased pan (I use silpat or parchment) to easily remove.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least ten minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before storing.
• Store in cookie tins. I've left on counter for a few days and they stayed fresh.
• If you put in plastic bag, you will add moisture to the cookie and change the texture.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. 

Since my original post, I discovered a teaspoon of gelatin makes the cookies chewier, great if you are making the cookies chunky.  Skip it if you prefer a flat, crispier cookie.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Keto Bacon Chocolate Chip Cookies appeared first on Spinach Tiger.

This Italian date cookie started with an email. A reader named Sara asked me if I had the recipe for the date cookie on my Pinterest board that was from La Cucina Italiana Magazine.

I had pinned it when the American version of this magazine was still in publication. Sadly it closed down this year, but still thrives in Italy. Fortunately, I had a subscription and have the last five years of the magazine and I’ll never get rid of them. The recipes are accompanied by the most gorgeous pictures of modern classical Italian cooking. It’s the kind of food one will get at an upscale restaurant in Italy, yet presented with approachable recipes.

As I was halfway through the magazines, I found the recipe she was looking for and I got so excited to be able to email her back with this recipe. It was in the November 2010 edition.

These date shortbread cookies trimmed with sesame seeds are so very Italian, in that they are not too sweet, just perfect for my adult taste. Everyone loves them and they make a fantastic Christmas cookie!

This is not the date filled cookie called Cucidati, which is also a wonderful Sicilian cookie. I made that earlier in the week and you can find it here.

I was so excited about the ease of this Italian cookie, I made a video for you.

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Italian Date Cookies with Sesame Seeds (Biscotti ai Datteri)

An Italian cookie, not too sweet, perfect for coffee or special holiday.

Course Dessert

Cuisine Italian

Keyword chocolate chip cookies, Christmas cookies, dates, Italian cake

Prep Time 1 hour hour 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 48

Author Angela Roberts

Ingredients

• 11 tablespoons unsalted butter at room temperature
• 1/2 cup packed brown sugar
• pinch fine salt
• 1 vanilla bean seeds scraped out and reserved or 2 teaspoons vanilla extract
• 1 large eggs
• 1/2 cup finely chopped pitted dates about 8-9
• 1 3/4 cups plus 3 tablespoons unbleached all purpose flour plus more for dusting
• 1/2 cup sesame seeds

Instructions

• Mix salt and sugar together.
• Cream sugar, salt with butter until smooth.
• Add vanilla seeds, egg and dates.
• Stir in flour, just enough until combined.
• Divide dough into three logs. Roll each log in the sesame seeds. Wrap in plastic.
• Freeze for 30 minutes or longer.
• Slice about 1/4 inch thick.
• You may need to cover each with plastic and pat down to make even. (see video)
• Bake for 25 minutes at 350 degrees, 180 C.
• Bake rotating pan once halfway through until cookies are golden about 25 minutes.
• Transfer cookies to wire rack to cool.

The post Italian Date Cookies with Sesame Seeds (Biscotti ai Datteri) appeared first on Spinach Tiger.

Cucidate, little fig cookies, while appearing quite demure in appearance, hit the senses, as a true Christmas cookie,  first with an aroma of the dried fruits soaked in a liquor and then  ombined with nuts, cinnamon, and honey, wrapped in a delicate pastry.

Cucidate, the Italian Fig cookie from Sicily is a tribute to my grandfather.

Biaggio came to America twice before he actually decided to stay, and I can understand his trepidation to settle in the United States, after visiting his hometown some years ago.

As I walked around the village of Isnello outside of Palermo, I rested my eyes on one of the most beautiful mountain backdrops I’ve ever seen, while the ocean was only twenty minutes away.

Sicily is an earthy place of tradition, created by many visiting cultures over centuries of acquisition. 

The people are humble, and yet rich in a food culture that is probably the most flavorful and robust of Italian cuisine, much like their personalities. American television has done a great disservice to Sicilians, using hyperbole, stereotypes and the sensationalism of organized crime. Most Sicilians are victims of crime, are not murderers and are not one dimensional.

This is probably a little extra special for me, because my grandfather had a fig tree he treated like a bab. Right before he died, he kept talking about “her.” Yes, he had decided his fig tree was a she, and he was worried, that she needed to be covered up for the winter or in his words, “shessa gonna die.”

My grandfather was never part of any organized crime, so please scratch your ideas about the people of Sicily.  He was a kind soul who extended everyone who knocked on our door in for coffee. The family joke would be that we might find him serving coffee and cake to a burglar that tried to rob the house.

I found his warmth and patience compelling, especially contrasted with my grandmother who was an Italian diva, sometimes warm, and sometimes a little too sure of herself. They always seemed a mismatch, as she was born in America as a first generation Italian and exuded first class glamour. His kind would be referred to as “from the old country,” and that was considered a step down in status from first generation born.

She was divorced with a small child (my Aunt Rita of the stuffed shells legend) and yet could have had her pick of any man. How in the world my grandfather snatched her as a bride is quite stunning, and one of the good things that happened for me prior to my life.

They had a daughter, my mother (Retro Rose) who inherited more that Sicilian hospitality.   I can’t tell you how many times, I would visit her apartment and she was feeding the maintenance men. She’s making someone a pot of meatballs at least weekly. When I first gave her some of these cookies, her first words were “can you make these for one of the elders at church.” I emphatically said no, these are just for the family. This attitude needed to be adjusted. Her desire to give the elders these special cookies is what being Sicilian is all about.

Cucidate Make a Great Gift

I had to think about that because aren’t Christmas cookies something we make to give away, to show our love for others?  After researching  these cookies, I read many stories about how often these cucidate are given away as gifts, and it got me thinking that I should plan to make several batches.

These cucidate excude the heart of the Sicilian culture. The dough is sweet; the fig filling full of flavor and life, and they make the perfect Christmas cookie gift, because they hit the heart.

The Process for Cucidate, Italian Fig Cookies

• Soak the raisin in bourbon for at least an hour.
• Chop figs or use a fig jam.
• Bring figs, dates (or dried plums/prumes) together with marmalade, honey and walnuts and process.
• Allow this filling to be refrigerated overnight to meld the flavors.
• Make pastry same day you make the filling and refrigerate overnight.
• Take out one pastry roll at a time and roll out and cut in squares.
• Fill and bake.
• Top with glaze and Italian sprinkles.

There are many ways to roll and fold the cookies. I did some in triangle, some folded over evenly. Some will turn the seam on the bottom, so you can’t see it. You can choose your own way.

Orange Glaze for Cucidate

I made an orange glaze and poured this over the cookies when hot, then sprinkled with these Italian cookie sprinkles I found in an Italian grocery store.

So tell me do you have a traditional cookie you like to give away as a gift? Have you ever had cucidati, the ultimate Sicilian fig cookie?

More Italian Christmas Recipes

More Cookie Recipes

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Cucidate – Sicilian Fig Christmas Cookies

An Italian Christmas Cookie from Sicily made with figs, dried fruit, liquor, nuts.

Course Cookie

Cuisine Italian

Prep Time 1 day day

Cook Time 15 minutes minutes

Total Time 1 day day 15 minutes minutes

Servings 36

Author Angela Roberts

Ingredients

Fig Filling

• 2 cups dried figs or 2 cups fig jam
• 2 cups dried dates or dried plums
• 1 cup raisins
• 1/4 cup bourbon or Grand Marnier Cognac or Brandy
• 1 cup almonds or walnuts chopped
• 1/2 cup honey
• 1/2 cup orange marmalade
• 2 teaspoons cinnamon

Pastry

• 3 1/2 cups flour
• 1 teaspoon baking powder
• 1 cup sugar I always cut my sugar. I used 2/3 cup sugar
• 12 tablespoons unsalted butter cold
• 2 eggs
• 2 to 3 tablespoons milk
• 1/8 teaspoon salt

Glaze

• 2 cups confectioner’s sugar
• 1/4 cup water
• 2 tablespoons orange juice) I used juice of one satsuma.
• small colored sprinkles

Instructions

Fig Filling

• Soak Raisins in bourbon for an hour up to overnight.
• Add to the rest of the ingredients.
• Grind all ingredients in food processor or Vitamix. The mixture should be ground enough to spread in the cookie. I substituted fig jam for dried figs and dried plums for dates.
• Refrigerate filling overnight.

Pastry

• Mix flour, baking powder, sugar together.
• Cut butter in. I used the Kitchen Aid Mixer. You could cut in with pastry blender or use a food processor also.
• Beat eggs and milk to together. Reserve 1 tablespoon milk. You may not need it.
• Add to flour mixture, and form a dough. Add the extra milk of it’s too dry.
• Separate dough in 4 sections. Wrap each in plastic wrap.
• Refrigerate for one hour or overnight.

Glaze

• Mix confectioner’s sugar with orange juice. Add water a little at a time, until you have a thin glaze.

Assembly

• Work with one section of pastry dough at a time.
• Roll each section into a tube. Divide into two sections to make it easier to work with.
• Flatten out each tube. Put mixture in center. Pull sides up to reach. Cut into 1 1/2 inch cookies.
• Bake at 375 Degrees F, 190 C. for 15 minutes.
• Spoon glaze over each cookie. Top with sprinkles.

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