KETO FATHEAD SUGAR COOKIES
Jumat, 18 Oktober 2019
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If you eat keto or low carb you have most likely heard of fathead dough and have become a super huge fan. If you’re new and haven’t heard of it- let me introduce you… Fathead dough started with pizza. A low carb or keto way to get your pizza fix in far less than carbs than normal pizza crust. We are talking like maybe 2 net carbs per slice compared to about 40.
Since fathead worked out so well for pizza, people like myself have experimented to see what other applications we can use it in, both sweet and savory. Fathead dough uses a melted mixture of cream cheese and mozzarella to create the gluten missing from low carb flour such as almond flour. It helps give a more realistic texture that holds up instead of crumbling. I have used fathead dough for cookies, dessert bars, homemade calzones, hot pockets, and now cookies. Fathead down is a great ratio of the typical keto macros high fat moderate protein and low carb you basically can’t go wrong with this dough.
My keto fathead “sugar” cookie recipe worked out beautifully. It has the soft, buttery texture of regular sugar cookie dough and I bet could even be rolled out and used with cookie cutters!
Soft, pillowy, buttery sugar cookies that live up to what I've been missing since going Keto!
These are made from Fathead dough, which if you're not familiar is basically dough made from melted mozzarella and cream cheese combined with Almond flour and other assorted ingredients. I've used it to make Pizza Crust, Bagels, and Pizza Pockets – all for less than 2 net carbs per serving. Fathead dough sounds like a crazy concept, but whomever came up with the idea was a genius because it is a crazy good substitute for so many of our carb-loaded favorites.
Since I've had so much luck with Fathead dough in bagel and pizza crust applications, I decided to see what other uses I could find for it.
INGREDIENTS
INSTRUCTIONS
Since fathead worked out so well for pizza, people like myself have experimented to see what other applications we can use it in, both sweet and savory. Fathead dough uses a melted mixture of cream cheese and mozzarella to create the gluten missing from low carb flour such as almond flour. It helps give a more realistic texture that holds up instead of crumbling. I have used fathead dough for cookies, dessert bars, homemade calzones, hot pockets, and now cookies. Fathead down is a great ratio of the typical keto macros high fat moderate protein and low carb you basically can’t go wrong with this dough.
My keto fathead “sugar” cookie recipe worked out beautifully. It has the soft, buttery texture of regular sugar cookie dough and I bet could even be rolled out and used with cookie cutters!
Soft, pillowy, buttery sugar cookies that live up to what I've been missing since going Keto!
These are made from Fathead dough, which if you're not familiar is basically dough made from melted mozzarella and cream cheese combined with Almond flour and other assorted ingredients. I've used it to make Pizza Crust, Bagels, and Pizza Pockets – all for less than 2 net carbs per serving. Fathead dough sounds like a crazy concept, but whomever came up with the idea was a genius because it is a crazy good substitute for so many of our carb-loaded favorites.
Since I've had so much luck with Fathead dough in bagel and pizza crust applications, I decided to see what other uses I could find for it.
INGREDIENTS
- 1/4 cup Butter (softened)
- 2 oz Plain cream cheese (softened)
- 1/2 cup Erythritol (or up to 3/4 cup if you like them very sweet)
- 1 large Egg white
- 2 tsp Vanilla extract
- 3 cup Blanched almond flour
- 1/4 tsp Sea salt
INSTRUCTIONS
- Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
- Use a hand mixer or stand mixer to beat together the butter, cream cheese, and erythritol, until it's fluffy and light in color.
- Beat in the vanilla extract, salt and egg white.
- Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
- Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
- Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
