Keto Animal Cookies
Servings 35 servings***
Calories 59kcal
Ingredients
Cookies:
- 1 1/2 Cup Almond Flour
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Xanthan Gum
- 1/2 Cup Swerve or Lakanto (see sweetener notes below)
- 2 Tablespoon Unsalted Butter cut into 1/4" cubes
- 1/4 Cup Almond Milk unsweetened. Can use low carb milk of choice
Frosting:
- 1 1/2 Cup Sugar Free White Chocolate
- Red Food Color or Raspberry Powder*
- Rainbow Sprinkles optional! See notes below**
Instructions
- Add almond flour (1 1/2 cup), salt (1/2 teaspoon), xanthan gum (1/2 teaspoon), and erythritol (1/2 cup) to a food processor. Pulse several times to combine.
- Add unsalted butter (2 tablespoon) and almond milk (1/4 cup), occasionally scraping down the sides of the food processor to thoroughly combine everything. Process until the dough forms into a ball.
- Form the dough into 2 small balls, and press each into a disk.
- Roll each disk between 2 pieces of parchment paper until 1/8" thick -- The thinner the dough, the crisper your cookies will be.
- Remove the top sheet of parchment, and cut the dough using cookie cutters. If your dough is picking up off the bottom parchment, place it in the freezer for 15 minutes (this allows the butter to harden and make it easier to work with).
- Place cut cookies in the freezer for 15 minutes (this makes the cookies more mobile and easier to spread out on your cookie sheet).
- Preheat oven to 350 F.
- Remove cookies from the freezer and spread them out on a parchment paper-lined cookie sheet.
- Bake in preheated oven for 8-11 minutes. You'll know they're done once the edges are golden.
- Allow your cookies to cool completely on the parchment paper before moving.
- Meanwhile, melt the sugar-free white chocolates (1 1/2 cup) in the microwave, using 30-second intervals. Stir the chocolate every 30 seconds until smooth.
- Divide the melted white chocolate into 2 bowls. Add food coloring or raspberry powder to one of the bowls and stir. Add more/less depending on how pink you would like the pink version to be.
- Dip the cookies into the melted chocolate, switching between the white and pink. Place them on a cookie rack nested into a rimmed cookie sheet. Option to sprinkle the cookies with rainbow sprinkles.
- Allow cookies to set completely by placing them in the fridge for at least an hour. Enjoy!
Notes
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Food Coloring: I use dehydrated raspberries that I process into powder in the food processor.
- Sprinkles: Many of you may choose to skip the sprinkles. There are 4g of sugar per teaspoon of sprinkles, and I used 2 teaspoons for the entire recipe.
- Serving Size: Using this recipe, I was able to make 70 cookies. Which would mean the nutritional information below is based on 2 cookies. This will vary with the size of your cookie cutters, etc.
- Nutritional information: based on using Better Bake white chocolate chips, 2 teaspoons of Wilton's rainbow sprinkles, and 2 tablespoons of raspberry powder. Each serving has 4.8g sugar alcohols, 2g fiber, and .2g NET CARBS:
Nutrition
Calories: 59kcal | Total Carbohydrates: 6g | Protein: 2g | Fat: 5g | Fiber: 3g | Sugar: 1g | Net Carbs: 1g | Sugar Alcohol: 2g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com