Low Carb Italian Cookies

Can you believe that Christmas is really over?!

It just seems like yesterday that the season started and we pulled all our normal decor off the shelves and Christmas came exploding into our homes. What a wonderful season to be celebrated and I hope it was just as fabulous as you all imagined!

When the holidays come, what better way to indulge in the most wonderful time of year, than to bake our little hearts out! I love baking all year round, but there is something so amazing about making treats for all of your loved ones to enjoy on Christmas! This year, I sang Christmas carols and really enjoyed the whole process of making Christmas cookies.

I’ve decided, without a doubt, next year I will be hosting a christmas cookie exchange party, so my people better be ready! They do have a whole year now to prepare 😉

One of my favorite cookies from this year, is by far this Low Carb Italian Cookie. It is moist, buttery and I bet you won’t be able to stop at just one!

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Low Carb Italian Cookies

Ingredients

Cookies

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup swerve sweetener {or equivalent sweetener of choice}
  • 1 egg
  • 1 tsp vanilla extract

Glaze

  • 1/4 cup swerve confectioners sweetener
  • 2 tbsp half and half
  • 1/4 tsp vanilla extract
  • sprinkles

Directions

Cookies:
Preheat oven to 325F and line a large baking sheet with a silicone liner or parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
In a large bowl, beat the butter with the Swerve until well combined. Beat in the egg and vanilla extract.
Then beat in the almond flour mixture until the dough comes together.
Roll the dough into 1 inch balls and place 1 inch apart on the prepared baking sheet. You will get 24 to 28 balls. Press the balls down with the palm of your hand to about ½ inch thick.
Bake about 12 minutes, until just barely beginning to firm up. Remove and let cool on the pan.
Glaze:
In a medium bowl, whisk together the Swerve, half and half, and vanilla extract. Dip the top of the cookies into the glaze and set back on the pan. Sprinkle as desired.

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Seriously, make these.

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I really wish Christmas lasted a little longer, but it unfortunately goes by so quickly! That doesn’t mean we can’t make these all year long, just change your sprinkles!

In my opinion, there are never too many sprinkles in life!

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