Brace yourself. These cookies don’t taste “low carb” at all. They are delicious with a hint of sweetness and kids and adults will love them. The problem is, you’ll have a hard time eating just one! This recipe was exclusive to my Recipe E-Newsletter, but since I’m not doing it anymore, I thought it would be nice to release some of my favorite recipes, so everyone can enjoy them!
Low Carb Honey Nut Cookies
Makes 12 cookies
1 cup almond flour *See Note
2 Tbsp butter (or dairy free margarine, or coconut oil)
1 1/2 Tbsps honey (raw if you have it)
1/2 tsp vanilla
1/2 tsp baking powder
5 packets Krisda stevia (or other stevia, or sugar sub of choice or 2-3 Tbsp cane sugar)
1 egg white
1/3 cup pecans (toasted if you like)
Note: Bob’s Red Mill makes Almond Meal (or flour). You may also find it in the bulk section of your grocery store. You can also make your own by grinding blanched or raw almonds in your food processor.
Preheat oven to 300 degrees. In 1 bowl mix together almond flour, stevia, cinnamon, baking powder, pecans.
Meanwhile melt butter & honey together.
Add butter, honey & egg white to almond flour mixture. Mix until blended.
Line a cookie sheet with parchment paper. Drop spoonfuls of dough & flatten with your hand. It will be sticky. I spray my hand with cooking spray to make it easier. Bake at 300 degrees for approx 12-14 minute until just golden around the edges.
Cool completely. They will be very fragile when hot, so try to keep your hands off and let them cool. Store in airtight container.
Nutrition (per cookie): Calories: 103 Fat: 9 g Carbs: 5 g Fibre: 1.3 g Sugars: 2.6 g Protein: 2.7 g