Keto Tea Party Cookies and Biscotti
Pumpkin Leaf Cookies
- 3 TBSP coconut flour
- 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
- 1 TBSP softened butter
- 1 egg
- 2 TBSP pumpkin puree
- 1/4 tsp vanilla
- 1/4 tsp pumpkin spice
- 1/8 tsp nutmeg
Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don't have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 3-5 minutes, checking halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Check cookies halfway through. Cookies will appear muffin-like in texture when hot, but get more firm as they cool.
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Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.
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Anise Flower Cookies
- 3 TBSP coconut flour
- 4 TBSP sugar substitute
- 3 TBSP softened butter
- 1 egg
- 1/2 tsp anise extract
Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press
with dough. Dispense dough from cookie press onto a parchment covered
microwave plate. Alternatively, if you don't have a cookie press, use a
small cookie scoop then flatten the cookies with a fork. Cook in
microwave for 2-4 minutes, checking cookies halfway through. (I use a 700 watt microwave. Adjust time based
on microwave wattage) Cookies will
appear muffin-like in texture when hot, but become more firm as they cool.
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Disclaimer: Nutrition is approximate. Sugar substitute and anise extract not included in calculation. |
White Chocolate Lemon Biscotti
- 4 TBSP coconut flour
- 3 TBSP sugar substitute
- 3 TBSP softened butter
- 1 egg
- 2 TBSP lemon juice
- 1/4 cup sugar-free white chocolate chips
Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in
microwave for 3-5 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based
on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely. In a small microwave-safe bowl, melt 1/4 cup sugar-free white chocolate chips in microwave. Using the bottom of a small spoon, spread the white chocolate over the face of the cooked biscotti, let cool completely before serving.
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Disclaimer: Nutrition is approximate. Sugar substitute and white-chocolate topping not included in calculation. |
Almond Poppyseed Biscotti
- 3 TBSP coconut flour
- 3 TBSP sugar substitute
- 3 TBSP softened butter
- 1 egg
- 1/2 tsp poppy seeds
- 1/4 tsp almond extract
Thoroughly combine all ingredients
using a fork or pastry cutter. Form dough with hands into an oval, about
an inch thick. Your dough ball should slightly resemble a small French
Bread loaf. Slice the dough into quarter-inch pieces at a slight angle,
placing each piece on a parchment covered microwave-safe plate. Cook in
microwave for 2-4 minutes, carefully flipping the biscotti halfway
through. (I use a 700 watt microwave. Adjust time based
on microwave wattage.) Biscotti will feel a little soft at first, but
becomes crunchy after it has cooled completely.
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Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation. |
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