These cookies are to die for. I literally couldn’t stop eating them. But that’s okay – at only 1 net carb per cookie- no need to worry about indulging myself.
You can put my famous chia jam in the middle, combine other of my holiday cookie doughs from my new book “Homemade Holiday” .
Or you can just eat them as is because they are soooooo delicious! That sweet almond flavour with a hint of brown sugar just melts in your mouth.
Low Carb Almond Sugar Pinwheel Cookies
- 2 cups almond flour
- 1/2 cup coconut flour
- 2/3 cup powdered erythritol / monk fruit
- 1/2 teaspoon pink Himalayan salt
- 1 cup unsalted butter cut into 1/2-inch pieces – cool but still soft
- 2 tablespoons cream cheese – soft
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 4 tbsp of Golden Monk Fruit
- red and green food colouring
In a stand mixer with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.
Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
Add the cream cheese, vanilla and almond extract and beat for another minute until the dough just begins to form large clumps.
knead dough with hands just until it sticks together. Divide dough in 3 parts and colour the 2 parts red and green. Roll into balls. Wrap each third in plastic and chill in the refrigerator for at least 1 hour.
Line two large baking sheets with parchment paper or silicone baking mat (I USE THIS ONE). Set aside. When ready to roll, remove and unwrap one dough ball from the fridge.
Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the sheet aside and grab the other dough and repeat un til all 3 are flat.
Remove the first dough sheet from the freezer and remove the top parchment paper. Layer each colour dough evenly centered on top of each other. Using the bottom parchment, roll the dough into a tight log, unpeeling the parchment as you go. Wrap in plastic wrap and put in freezer for 20 mins.
Preheat oven to 325°F.
Remove log from freezer and roll in golden erythritol. Cut with a sharp knife 1/8 – 1/4 inch thick pinwheels. Bake cookies, one sheet at a time, on the middle rack for 10-12 minutes. If they are starting to become golden then remove right away.
Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Do not move, touch or bother the cookies when you take them out of the oven. They need to cool to harden. See below for guidance pictures.
Nutrition Per Serving
1 serving = 1 cookie
Total Fat 9g
Total Carbohydrates =2g
Dietary Fiber =1g
Net carbs per serving: 1g
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