Categories
Dessert

Keto Tea Party Cookies and Biscotti (Microwave)

Pumpkin Leaf Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
  • 1 TBSP softened butter
  • 1 egg
  • 2 TBSP pumpkin puree
  • 1/4 tsp vanilla
  • 1/4 tsp pumpkin spice
  • 1/8 tsp nutmeg

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 3-5 minutes, checking halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Check cookies halfway through. Cookies will appear muffin-like in texture when hot, but get more firm as they cool.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.

Anise Flower Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp anise extract 

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 2-4 minutes, checking cookies halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage) Cookies will appear muffin-like in texture when hot, but become more firm as they cool. 

Disclaimer: Nutrition is approximate. Sugar substitute and anise extract not included in calculation.

White Chocolate Lemon Biscotti

Ingredients:

  • 4 TBSP coconut flour
  • 3 TBSP sugar substitute 
  • 3 TBSP softened butter 
  • 1 egg
  • 2 TBSP lemon juice
  • 1/4 cup sugar-free white chocolate chips

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 3-5 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely. In a small microwave-safe bowl, melt 1/4 cup sugar-free white chocolate chips in microwave. Using the bottom of a small spoon, spread the white chocolate over the face of the cooked biscotti, let cool completely before serving.

Disclaimer: Nutrition is approximate. Sugar substitute and white-chocolate topping not included in calculation.

Almond Poppyseed Biscotti 

Ingredients:

  • 3 TBSP coconut flour
  • 3 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp poppy seeds
  • 1/4 tsp almond extract

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 2-4 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.

 

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Categories
Dessert

Easy Keto Snickerdoodles and Chocolate Cookies (Microwave)

Snickerdoodles

Ingredients:

  • 3 TBSP softened butter
  • 3 TBSP coconut flour
  • 5 TBSP sugar substitute (I use 50/50 Splenda and erythritol)
  • 1 Egg
  • 2 drops real vanilla extract 
  • 1/4th cup Erythritol (or other granular sugar substitute)
  • 1 TBSP cinnamon

Instructions:

Combine the first five ingredients using a pastry cutter or fork. Using small cookie scoop, shape into 1 1/2 inch balls. Mix 1/4th cup erythritol and cinnamon in a small bowl. Roll cookies in cinnamon/erythritol mixture and place on a parchment paper covered microwave safe plate. Flatten cookies with palm of hand or using a fork in a criss-cross pattern. Microwave until firm, about 2-5mins (in my 700watt microwave). Cookies will become more crunchy as they cool.

Disclaimer: Nutrition is approximate. I did not add the sugar substitute into my calculation of nutrition, as erythritol is a low-carb sugar substitute that does not impact blood sugar levels. I also did not add the cinnamon/sugar substitute topping, as the amount is too small to have an impact on nutritional values.

Chocolate

Ingredients:

  • 3 TBSP softened butter
  • 2 TBSP coconut flour
  • 2 TBSP cocoa powder
  • 5 TBSP sugar substitute
  • 1 egg
  • 1/4 tsp vanilla extract

Instructions:

Combine the all ingredients using a pastry cutter or fork. Using small cookie scoop, shape into 1 1/2 inch balls. Flatten cookies with palm of hand. Microwave until firm, about 2-5mins (in my 700watt microwave). Cookies will become more crunchy as they cool.

Disclaimer: Nutrition is approximate. I did not add the sugar substitute into my calculation of nutrition, as erythritol is a low-carb sugar substitute that does not impact blood sugar levels.