May 9, 2024

Quick Keto “Sandies” (Gluten Free and Nut Free Options)

Name: Quick Keto "Sandies"
Prep time: 5 min
Cook time: 10 min
Ingredients: 84 grams coconut flour (3/4 cup); 7 grams baking powder (1 1/2 tsp); 1/4 tsp salt; 3/4 cup room temperature softened butter; 50 grams brown sugar substitute (1/4 cup) (I use brown monkfruit sweetener); 50 grams granulated sugar substitute (1/4 cup) (I use granulated monkfruit sweetener); 2 large room temperature eggs; 31 grams room temperature plain Greek yogurt (2 TBS); 2 tsp vanilla extract; 1 cup chopped pecans, adjust to taste (can use raw sunflower or pumpkin seeds as a substitute)

Quick Keto “Sandies”

This recipe is designed to teach everyone how to make quick keto "Sandies"

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Course: Dessert

Prep Time: 5

Cook Time: 10

Servings: cookies

Ingredients

84 grams coconut flour (3/4 cup)
7 grams baking powder (1 1/2 tsp)
1/4 tsp salt
3/4 cup room temperature softened butter
50 grams brown sugar substitute (1/4 cup) I use brown monkfruit sweetener
50 grams granulated sugar substitute (1/4 cup) I use granulated monkfruit sweetener
2 large room temperature eggs
31 grams room temperature plain Greek yogurt (2 TBS)
2 tsp vanilla extract
1 cup chopped pecans, adjust to taste can use raw sunflower or pumpkin seeds as a substitute

Instructions

Preheat oven to 375 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Sift all the dry ingredients except the sugar substitutes into a large bowl until there are no lumps. Set aside. Beat the butter and bother sugar substitutes together on medium speed for 1 minute or until creamy.
Scrape down the sides of the bowl. Beat in the eggs, yogurt and vanilla extract on medium-low until fully combined. Turn the mixer onto low speed. Gradually add the bowl of dry ingredients to the wet ingredients until fully added. Increase the speed to medium and beat on medium 30 seconds or until a smooth dough forms.
Scrape down the sides of the bowl as needed. Gradually fold in the chopped nuts/seeds. Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Leave space between each scoop. Roll each scoop into smooth balls. Press each dough ball to a flat circle of desired size and thickness.
If desired stir together 1 TBS of brown sugar substitute and 1 tsp of ground cinnamon. Then sprinkle the cinnamon/sweetener lightly over the tops pf the cookies. Bake at 375 degrees for 9 to 12 minutes or until golden. Remove the cookies from the oven., The cookies will be VERY soft but will firm up as they cool. Allow the cookies to cool on the pan at least 20 minutes or until firm. Transfer the cookies to a wire rack and allow to cool completely before serving.