Recipe: Low-carb, sugar-free, gluten-free almond cookies

This is a recipe for almond cookies that are low-carb, sugar-free and gluten-free. Before you begin, pre-heat your oven to 300F. You’ll need: – 2 cups almond flour (ie ground almonds) – 1/2 cup Splenda (or equivalent liquid Splenda) – 1 stick (1/2 cup) butter – 1/2 tsp salt (omit if you used salted butter) – 1 tsp pure vanilla extract – 1 tsp pure almond extract Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork. (Optional: You may also place an almond in the middle of the cookie.) Return to oven and bake for another 15 minutes. Let cool and enjoy! 30 carbs for entire batch – less if you use liquid Splenda (ie Sweetzfree). You can buy Sweetzfree here: Original recipe credit (very slow server) I messed up the ending a bit, but this took so long to do that I’ll just chalk it up to experience and make sure the next video’s ending isn’t chopped off!
Video Rating: 4 / 5

Cookie Recipes : How to Bake Sugar-Free Cookies

Sugar-free cookies are baked the same as regular cookies, except the sugar is replaced with a substitute during the preparation. Discover how to make sugar-fee cookies with tips from a pastry chef in this free video on cookie recipes. Expert: Susan Walker Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company. Filmmaker: Luke Neumann
Video Rating: 5 / 5

  1. Mehedi Hassan says:

    Hi there, have you heard of “Dessericious” (just search on Google for it …)? They disclose mouth watering recipes that permit you to make remorse-free and even fat melting desserts quickly. This made it easier for Angela to shed weight while eating a diabetic-safe, gluten-free version of her favored sweets. I hope it helps you as well…

  2. Lili Marlene says:

    Yes, adding an egg or two reduces the crumbling. You can add it with the butter. If you use regular sugar cream the butter and sugar together for a couple of minutes, then add the egg, mix and add the dry stuff. Yum.

  3. AaronMotyka33 says:

    Excellant!!! This is the best!

  4. kristalynmourn says:

    I use a very similar recipe all the time if you increase the almond flour to 2 1/2 c and add 2 eggs the crumbliness disappears. They taste better than regular cookies :)

  5. puttytat0930 says:

    Can you also use like Stevia instead of Splenda?

  6. goodlivingideas1 says:

    Sounds like a good learning video for gluten free diet options. Please subscibe to my channel for more links to this subject.

  7. briancormier says:

    The recipe calls for 1/2 cup Splenda, so that is equivalent to 1/2 cup of sugar.

  8. marisagetz1 says:

    How much sugar could you add if you didn’t want to use the artificial sugar substitute?

  9. TheMonkeyDidIt says:

    Wonderful recipe! Thanks so much for all your hard work. I’m making these for dessert now.

  10. summerfunrides says:

    @vailismyname agava may sound like a great idea if you are looking for all natural but if someone is diabetic, stay away from agava. stevia would be a better choice.

  11. summerfunrides says:

    i came across your video while looking for diabetic recipes and the fact that its glutin free was even better. you did a great job and thank you for uploading cause i will be making these.

  12. um1987 says:

    did the egg help? i want to try this!

  13. IcedTeaCanonthedesk says:

    Well until they put to rest the mutagen controversy I read about I am going to stay away from it .

  14. FindyourFeminine says:

    @vailismyname Yay for stevia! And agave!!

  15. vailismyname says:

    yaa I could go on all day about spelnda, but stevia however!, is awesome. It’s a plant, as opposed to a chemical like aspartame and splenda.

  16. shansen17 says:

    Nice work! This is a great gluten free recipe! Thanks for making the video!

  17. mojo972 says:

    nice – but wtf are these splenda/stevia etc doing to us? :s


    No Stevia isn’t bad, but Splenda is. Stevia and Xylitol are the two healthiest sweeteners there are, but make sure you get PURE STEVIA (Nothing added to it) . It’s great, but you will need to use it very sparingly, because it’s very potent, and a tiny bit goes a long way.

  19. lorijeans59 says:

    Stevia instead of slenda?

  20. cookingguide says:

    Glad the content was helpful. We love feedback! Be sure to check out our other Cookie Recipes videos that are diabetic friendly

  21. LiNdSeYandAmBeR says:

    Thank u so much! I really wanted to make cookies for my diabetic father! Thanks again!!!

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