Keto Birthday Cake Cookies
Due to the same. I made these Keto Birthday Cake Cookies because of that. These are the perfect size for a cookie portion and feature all the flavors of a birthday cake. (It's not necessary to eat just one.)
Ingredients
Cookies
- 1 cup almond flour 112g
- 1/2 cup coconut flour 56g
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp salt
- 10 tbsp butter softened 150g
- 1/2 cup powdered monkfruit/erythritol sweetener 96g
- 2eggs
- 1 tsp vanilla extract
- 1/8 tsp almond extract optional
- 2 2 tbsp Sugar Free Rainbow Sprinkles 20g + extra for topping Stoka
Glaze
- 1 tbsp butter 15g, melted
- 1/4 cup light cream 60g, 18% cream
- 1/2 tsp vanilla extract
- 1/2 cup powdered monkfruit/erythritol sweetener 90g
Instructions
- Set the oven to 350°F.
- With the exception of the sweetener and sprinkles, combine all of the dry ingredients in a bowl.
- Butter, sweetener, and extracts should be combined in a separate, larger bowl. till fluffy and light, beat.
- If the mixture appears a little lumpy, don't worry about it. Add your two eggs and beat again until everything is combined.
- After that, combine with a spoon the dry ingredients with the wet ones.
- Mix once more before adding your sprinkles.
- On a cookie sheet that has been buttered, form the dough into balls. Flatten each one just a little. Then bake for 11 to 12 minutes. Even if the edges are little browned, the cookies are still extremely soft. Try not to overbake them! Once fully cooled, they solidify.
Notes
Notes
These preparations can be frozen for later use or kept in the refrigerator for up to 5 days in an airtight jar between between sheets of parchment or wax paper.
Nutrition
Serving size: 1 cookie; calories: 129kcal; fat: 11.6g; protein: 2.5g; carbohydrates: 1.4g; fibre: 1.8g
