Low Carb Sugar Cookies

1. 1

   In a mixer with paddle attachment, cream together the first three ingredients until creamy and fluffy.

2. 2

   In a small bowl, mix together the flour, wheat gluten and baking powder. Add a pinch of salt if you like.

3. 3

   Once the mixture is creamed, add vanilla and mix well.

4. 4

   Now add Splenda and mix well.

5. 5

   Stir in the flour mixture by hand.

6. 6

   Finally stir in the almond flour.

7. 7

   Refrigerate the dough for about 30 min to make it easier to work with.

8. 8

   Preheat oven to 325u00b0F Line baking sheet with parchment.

9. 9

   Form small marble size balls of the dough.

10. 10

    Put a ball of dough on the parchment and using the flat bottom of a glass press to flatten. Using a piece of parchment between the glass and dough will prevent it from sticking.

11. 11

    Bake in the oven for 8-10 min until the edges for golden.

12. 12

    Cool on a rack, and store in an airtight box.

13. 13

    Optional - coconut, coconut extract, almond extract, lemon extract, cinnamon etc.

14. 14

    I like to drizzle sugar free caramel or maple syrup over the cookies for a sweet delectable treat. Frosting for the lazy!

15. 15

    Note - 1 packet Splenda = sweetness of 2tsp sugar = 1 carb or less.

* Per serving · 4 servings · Values may vary.

No additional tips available.