Now that we are into the new year, hopefully if you have been reading this blog for a while, you know that I think New Years resolutions are the wrong thing to do. If not, here are my posts about New Years resolutions and what I think about them.
- My thoughts on New Years resolutions
- Why regular gym goers despise New Years resolution folks at the gym
- Don’t buy that gym membership! Save money buying a few workout staples
We are so close to moving in, we can taste it. Tony is finishing the last thing in the house. I am starting to move some stuff of mine over to my new closets that I am not wearing at the moment. I can see in the next week or so finally biting the bullet.
This week’s recipe is a holiday cookie from Sweden. I am starting with a recipe from Taste of Home for Swedish Butter Cookies. This recipe is pretty simple. Six ingredients in total. Since these are butter cookies, I am keeping the butter. The rest of the ingredients, I can make the swap. Even though the holidays have passed, I think this cookie would be great any time of year.
Here are the original stats:
Here’s what I changed:
- I swapped out the sugars for their sweetener equivalents.
- I swapped the flour with almond and coconut flours to reduce the carbs.
Here are the final stats:
Here’s the final recipe:
Low Carb Swedish Butter Cookies
Makes 72 Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sweetener
- 2 teaspoons maple syrup
- 1 1/3 cup almond flour
- 2/3 cup coconut flour
- 1 teaspoon baking soda
- Confectioners’ sweetener
- Preheat oven to 300°. In a large bowl, cream butter and sweeteners until light and fluffy, 5-7 minutes. Add syrup. Combine flours and baking soda; gradually add to creamed mixture and mix well.
- Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners’ sugar.