Low-carb crispy x-mas cookies
With the X-mas season on our doorstep, I am eager to get my yearly dose of X-mas cookies, of course with Xylite sugar and Almond flour, to give it a low carb profile and make them keto compatible. With some nice tricks I have amended the recipe of my grandma to be keto friendly.
In principle it is a very easy recipe, but there are some tweaks to do, in order for the cookies to really come out crispy and nice. The X-mas cookies are nice and crispy after some resting time. The Almond flour has some physical characteristic, that only releases the remaining moist after 24h, compared to regular wheat flour, where this process takes only about an hour. It took me three iterations of finding out the best balance of ingredients to make this recipe work and get close to the one my grandma created with regular wheat flour. I found that it is key to have Carob powder for emulsifying the dough, as it acts like a starch kind of binder and the Psyllium Seed Husks powder, as it will bind moist and make the cookies crispy and it is as well a quite healthy ingredient.
- Servings: ~80 Cookies
- Time for preparing the dough: 25 Minutes
- Resting time for the dough: 12-24 h
- Time for processing dough through passing machine: ~25 Minutes
- Baking time ~12-14 Minutes.
250 g Butter
250 g Xylite Organic Sugar
200 g Grinded Almonds
120 g Almond Flour de-oiled or partially de-oiled.
2 Medium Organic Eggs
2 tsp Vanilla Extract
30 g Carob Powder
25 g Psyllium Seed Husks powder
3 tbsp whipped cream not whipped.
Nutrients per Serving 13 g (2-3 Cookies)
Energy 55.3 kcal
Net Carbs 0.5g
- Melt Butter in an Oven at around 70 Degrees Celsius over low temperature (The butter should be fluid but not hot)
- Add Xylite Sugar, Vanilla Flavor and Eggs into a bowl and whisk with a mixer, until the sugar is completely dissolved and the volume is visibly increasing.
- Add melted but not hot butter and whipped cream into the bowl and mix until a dough is created.
- Mix grinded Almonds, Almond Flour, Carob Powder, Psyllium Seed Husks powder and add to the bowl, mix well all the ingredients until a firm dough is created.
- Add the dough into a sealable bowl, let it rest overnight at least for 12 hours at about 6-7 degrees Celsius, better 24h (outside or the fridge is fine).
- After resting time has been completed, best is to pass the dough through a passing machine with a cookie extension. You can also use the dough to create your own cookie cutter. Make sure the dough is still nice and cold, as it hinders the dough to become too soft to get processed.
- Pre-heat oven to 170 degrees Celsius. Let the cookies bake for 12-14 minutes, depending on your browning preference.
- Let cookies cool out and rest for 24h until crispy.
In Germany there are cookie extension for passing machines / meat grinders that will do a perfect job on this cookie, as it a.) will emulsify the ingredients of the dough once more before baking and b.) will make the dough fluffier. Try it out, it is well worth the invest.
I usually make some light browned and some more browned cookies, so that each individual taste will be satisfied. To control the browning grade, it is a matter leaving the cookies a couple of minutes longer in the oven. It is critical that you let the cookies rest for 24h, as otherwise they will not lose all the moist and will not be crispy.
I hope you enjoy this recipe and let me know if you were able to succeed with creating this or variants of the recipe.