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Low carb christmas cookies

Low carb christmas cookies

Low carb christmas cookies

Easy
Preparation time: 40 min.
Baking time: 20 min.
18 cookies

The holidays are coming up again, enjoy Christmas! Everyone is always talking about all the good things you can eat at Christmas. By using Steviala sugar substitutes, you too can enjoy all that goodness but sugarfree! This recipe for sugarfree and low carb Christmas cookies not only looks festive, but is surprisingly delicious! Through the batter there are crumbled freeze-dried raspberries. These raspberries provide a surprising bite to the Christmas cookies. The sugarfree frosting is made with Steviala Frost combined with water and Greek yogurt. Are you in the Christmas mood now? Then also read the recipe for the sugarfree and low carb Christmas bread!

Ingredients

Low carb Christmas cookies

  • 200 grams Steviala almond flour
  • 50 grams macadamia nuts
  • 15 grams cocoa butter
  • 110 grams butter
  • 1 egg
  • 1 egg yolk
  • 40 grams Steviala Kristal Sweet Vanilla
  • 40 grams Steviala Kristal Sweet Cinnamon
  • 4 grams freeze dried raspberries
  • pinch of salt

Sugar free frosting

  • 1 teaspoon Greek yogurt
  • 60 grams Steviala Frost, to be diluted with water
  • 9 grams freeze-dried and crumbled raspberries

Baking supplies

  • oven
  • mixing bowl
  • saucepan
  • food processor
  • hand mixer
  • cling film
  • rolling pin
  • Christmas cookie cutter

Preparation

Making low-carb Christmas cookies

Start by preheating the oven to 150 degrees hot air. Then add the Steviala Kristal Sweet Vanilla, Steviala Kristal Sweet cinnamon, salt and almond flour to a mixing bowl and mix well together. Next, in a saucepan, melt the cream butter with the cocoa butter. Next, grind the macadamia nuts in a food processor. Then add the egg yolks, egg, melted butter and macadamia nuts to the almond flour mixture. Knead well with your hand or hand mixer. Finally, mix in the finely ground freeze-dried raspberries. Place the cookie dough on a piece of cling film and wrap it. Then place this in the refrigerator for 30 minutes.

After 30 minutes, remove the dough from the refrigerator. Then place the dough on a piece of baking paper and cover it again with a piece of baking paper. Using a rolling pin, roll out the dough to about 1 to 2 cm thickness. Then, using Christmas shapes, press out the cookies. Place the pressed out cookies on a baking sheet on the baking tray. Continue pressing out cookies until you run out of dough. Then bake the Christmas cookies in the oven for 15 to 20 minutes. When the cookies turn brown, they are done. Then let them cool down outside the oven. While cooling, the cookies will harden and become more brittle.

Making sugarfree icing

To make the sugarfree frosting, you will need the Steviala Frost. Start with a bowl where you put 1 teaspoon of Greek yoghurt. Next, add Steviala Frost to this. Stir this well. If it is still too thick, add a few drops of water to it each time. Continue until you get a smooth soft thin icing. Your sugarfree icing is ready when it slowly drips off your spoon.

Next, spread the icing on top of the cookies. Then finish by sprinkling crumbled freeze-dried raspberries on top. Store your low-carb Christmas cookies in a sealed jar in a dry place.

Nutritional values per portion

  • Calorieën: 148
  • Carbohydrates: 1.2
  • Fats: 12
  • Proteins: 3

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