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Sugar Cookies
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Serving Size: 36
1 cup almond meal -- flour
3/4 cup whey protein Isolate
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1 cup splenda
1 stick butter -- softened
1 egg
1 tsp vanilla extract
Combine almond flour, whey protein powder, baking powder, nutmeg and cinnamon together in a bowl and set aside. Cream butter and splenda together until light and fluffy. Add vanilla and blend well. Add egg and mix on high until light and fluffy. Slowly add flour mixture and combine only until incorporated well. Wrap in plastic wrap and refrigerate at least two hours or overnight. Roll out dough onto lightly floured board until 1/8 to 1/4 inch 4-6mm thickness. Cut with cookie cutters and carefully transfer to lightly greased cookie sheets. May sprinkle with Splenda granular if desired.
Bake in a 325°F-160°C oven until lightly browned, about 8 - 10 minutes. Let stand one minute and transfer to wire rack to cool completely. Makes approximately 36 cookies. Whole recipe is less than 25 carbs. Amount of carbs per cookie depends on size of cookie cutter used.
Per Serving: 41 Calories
1 carb
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