Low Carb Almond Cookies

Recently, I tripped across this gorgeous food photo over at Food Foto Gallery and was quite enamored with the simplicity of the recipe that could easily be made low carb.

Almond Cookies for Passover are probably not officially Passover approved with my modification of the low carb sugar substitute; however, one could easily just use real sugar.

My favorite part of this recipe is the simplicity of flavor and ease of preparation. What you see is what you get … Almond Cookies.

Great for diabetics, low carbers or anyone not wanting to overindulge in processed carbs.PrintLow Carb Almond Cookies

Yield: 30 cookieis

Ingredients

• 7 Tbsp butter, unsalted, melted, cooled
• 1 Tbsp vanilla bean paste
• 1/2 cup low carb sugar substitute
• 2 eggs, large
• 2 cups almond flour

Instructions

1. Preheat oven to 350 degrees.
2. Melt butter in microwave or stovetop and allow to cool while prepping your other ingredients/equipment.
3. Using a stand mixer (or an electric mixer) mix together vanilla, butter & sugar.
4. Add eggs and mix just until combined.
5. Slowly add in almond flour, just until combined.
6. Refrigerate batter about 1/2 an hour.
7. Drop by tablespoon onto prepared baking sheets (either parchment lined or buttered).
8. Bake about 12 to15 minutes (less if using a sugar substitute & longer if using real sugar), just until the edges begin to brown.
9. Cool on wire rack before serving.