If you’ve adopted a low-carb lifestyle or need to keep your blood sugar low, you can still enjoy dessert by making a few conscious choices to substitute certain ingredients with healthier options. This low-carb cookie is similar in flavor and texture to a shortbread cookie but without all the added sugar and processed white flour. Typical shortbread cookies are loaded with sugar that can spike your blood sugar, which can cause inflammation in the body and ultimately diabetes or other health concerns. In this recipe, I use a natural sugar substitute called monk fruit. This recipe is also gluten-free which is ideal for those who are allergic or have an intolerance to gluten.
Monk fruit is extracted from a dried fruit known to be cultivated by Chinese monks as far back as the 13thcentury, hence the name monk fruit. It is 300 times sweeter than regular sugar, so a little goes a long way. Most sugar substitutes can cause side effects such as gas, bloating or allergic reactions. In the case of monk fruit, there are no known side effects and it does not affect blood sugar levels. For more information about the health benefits of monk fruit, see here.
Be sure you are purchasing 100% monk fruit extract — I used this one. Real monk fruit can be expensive, but it’s worth it, as cheaper products on the market may include other additives like erythritol.
1/4 cup organic butter
3 ounces organic cream cheese
2/3 teaspoon monk fruit
1 large egg white
3 cups almond flour
A pinch of Himalayan pink salt
Preheat the oven to 350 degrees. Line a large sheet pan or cookie sheet with parchment paper or grease with butter.
Melt the butter. Make sure the cream cheese is at room temperature.
Mix the butter, cream cheese, eggs, monk fruit and salt in a mixer. Slowly add the almond flour in small quantities until it’s well-blended with the wet ingredients.
Make small balls of the dough and roll each out into a cookie shape. Use a cookie cutter or a bowl to cut if you would like a perfectly shaped cookie. Place them on the sheet pan/cookie sheet.
Bake for 16 mins or until edges are slightly golden brown.
The cookies will still be soft coming out of the oven. Let cool completely so they hardens
Makes 16 3-inch cookies.