Low Carb Almond Sugar Cookies

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Low Carb Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Reviews of Low Carb Almond Sugar Cookies:

1-5 of 36 reviews Next >>

Karrie in California Oct 26, 2008
Would make this again.
these are sooooo good I did like another person and added 1/4 tsp of baking powder and baking soda. I also refridgerated the cookies for 30 min. before baking. This adds to more crispy cookies. I also cooked them for 11 min. five stars

Kathy Oct 25, 2008
Would make this again.
Great recipe. My husband was very suspicious and even he thought it tasted good! I followed Suzjay's guidance and replace 1/4 cup of almond flour with 1/4 cup of whole wheat flour, added the 1/4 tsp baking soda, 1/4 tsp of baking powder and 1/2 cup of blanched almonds. Turned out great. A little sweet, so i'd probably use 3/4 cups of sugar next time. five stars

Suzjay in NY Jul 5, 2008
Would make this again.
I made a wonderful fruit tart crust with this recipe! Using the suggestions from previous posts, I altered the recipe by adding:
a 1/4 cup whole wheat flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 3/4 cup sliced raw almonds.
To make sure it cooked in the center, bake for 10 minutes until it looks slightly toasty brown. (If it looks brown all over, the result is a very hard cookie.) The trick to making the perfect dough is to have all ingredients at room temperature (including the egg). On my next attempt, I want to experiment with substituting the Splenda with 1/4 cup agave nectar. five stars

Beck in Malta Jun 21, 2008
Would make this again.
I substituted some of the almond flour with whole wheat flour - not much but it gave them the texture it needed and I added less sugar than stated. Amazingly good cookies! five stars

jamie in Austin, tx Apr 25, 2008
Would make this again.
I tried this a couple of times and they came out flat, so I added 1/4 tsp baking soda and 1/4 tsp baking powder and a dash of cinnamon and 1 tsp almond extract and they come out fluffy and don't taste like they are made with fake sugar at all. These are my husbands favorite and my son loves it when I make him a batch with girardelli chocolate chips. five stars