Everything you do is a work of art. I can definitely see myself making these with my family...and seeing their happy faces when they find out how it won’t spike their blood-sugar as we continue on our Keto Journey to optimal health. I truly appreciate the time, the effort and your imagination that you share with us. ‘Looking forward to purchasing your book!
I just made a batch of these cookies & they are awesome! The flavour is sooo buttery & creamy. Will definitely be my favorite cookie recipe from now on.
Wow, I don't have the patience, mainly with a low carb dough which is tricky! I admire who does! Beautiful job, congratulations for your chanel! Cheers from Germany!
Thank you for this video. I detest coconut flour so I'm hoping to play with the recipe, using oat fiber, if I ever have the energy to do so. Cut out sugar cookies is what puts me in the Christmas mood so I appreciate all the work you've done formulating this recipe.
I gave my little cousin one and he thought it was a real sugar cookie, so I doubt you'll have any problems. :D It is crunchy though, so as long as your son likes crunchy things you should be fine. Good luck!
Nothing is needed to thicken the royal icing, the cream of tartar that I added is optional and only to help the egg white whip up a little bit. :) The swerve or powdered erythritol will thicken it just fine on their own.
Very lovely recipe. By the way, have you ever experimented with aquafaba. It might be a better substitute for egg whites in this type of recipe where the eggs are raw. I want to try aquafaba in keto breads because keto breads taste offputtingly eggy. Aquafaba plus yeast for flavouring might result in a more bready product. You haven't baked a good bread for us. I would really like to see what you produce. Congrats on your e-book.
One probably could use the carton egg whites, which most of those are pasteurized. The carton egg whites that aren't pasteurized are great for meringue cookies.
Hi, my dough turned out to be quite unelastic. It had more the consistency of marzipan. It was quite difficult to cut the cookies. They often fell apart trying to put them on the baking tray, especially using bigger cookie cutters was almost impossible. What did I do wrong? Once baked they were super stable (guess because of the guar gum).
The most likely issue is that you used a granulated sweetener instead of powdered, or that you used different amounts than the recipe called for. The weight measurements I provide make it easier to get the right amount as opposed to just using volume. For example, 1 cup of almond flour packed is a lot more than one cup of aerated, sifted almond flour. :) Also your dough could have just been too cold and the fat content solidified? It's hard to know for sure unless I see you make the recipe haha, but let me know if it's any different next time and maybe we can troubleshoot further. :)
Could I use allulose instead of erythritol in this recipe? Or maybe replace half the erythritol with allulose like I saw you did in another recipe? I really dislike the "cold" sensation of erythritol and I can never seem to not experience it in cookies made with it.
Erythritol is the lowest carb option, but you can also use xylitol, isomalt, or sorbitol and they will all work the same, but with a higher carb content. Isomalt and sorbitol are actually my preferred low-carb sweeteners since they act much more like sugar and they don't have much of a cooling aftertaste, but on keto you can't have too much of them. :/
You can use pasteurized egg whites if you're worried, but most of the world has eaten different forms of raw eggs for most of history, a lot of italian and french desserts use raw eggs specifically. :)
Sugar cookies are usually a cheap item to make. But of course anyone on keto already has these expensive items on hand and best of all they can eat some cookies.
Everything you do is a work of art. I can definitely see myself making these with my family...and seeing their happy faces when they find out how it won’t spike their blood-sugar as we continue on our Keto Journey to optimal health. I truly appreciate the time, the effort and your imagination that you share with us. ‘Looking forward to purchasing your book!
Thank you!
I just made a batch of these cookies & they are awesome! The flavour is sooo buttery & creamy. Will definitely be my favorite cookie recipe from now on.
Each snowflake is unique! Love that you decorated that way ☺❄💕
Thank you!
I'm so very thankful for you!
You don't even know how you saved me from pulling my hair out! 💕
Wow, I don't have the patience, mainly with a low carb dough which is tricky! I admire who does! Beautiful job, congratulations for your chanel! Cheers from Germany!
Thanks! :D
I can't wait to try these this weekend. I'm making sugar cookies for my family, and now I can make some for me, too!
So glad I found this. I was despairing of being able to make cut out cookies for Christmas! Thanks.
Thank you my family loved the cookies. I used Butter flavor to up the butter taste and my co workers never new they were sugar free
happy to hear it! :D
Omg I'm so excited to make these and decorate with my kiddos, thank you so much! I've been looking for a keto cut out cookie recipe
Thank you for this video. I detest coconut flour so I'm hoping to play with the recipe, using oat fiber, if I ever have the energy to do so. Cut out sugar cookies is what puts me in the Christmas mood so I appreciate all the work you've done formulating this recipe.
Wonderful!😀👍 Thanks so much for sharing and Merry Christmas!☃️❤🎄💚
THAT'S GENIUS! SUBSCRIBED!
Thank you! I am going to try this :)
You to do classes!!!!
Thanks Jennifer 🌹 🌺
This would be great with the keto friendly sprinkles, I make with food coloring and a little with granular erythritol.
Jennifer, do you mind sharing that recipe? I'd love to have some sprinkles!
Man... wished I would've found your videos before Christmas, darnit! 😞
I LOVE your music and I LOVE your videos!!!!
Thank you!
I wish that there was a button for YUMMY.
Planning to make your cookies for Christmas this year!
Did you use up the entire batch of royal icing in decorating 21 cookies?
Looks amazing, I'm going to try it out for my little son. I'm sure I'll love it, but I'm curious if kids likes it?
Thank you!!!
I gave my little cousin one and he thought it was a real sugar cookie, so I doubt you'll have any problems. :D It is crunchy though, so as long as your son likes crunchy things you should be fine. Good luck!
Lovely ❤️
Yum!!! Can I use Xanthan instead of Guar gum to thicken the royal icing?
blk bbw the guar gum is in the cookie, but regardless, I think it should be fine.
Nothing is needed to thicken the royal icing, the cream of tartar that I added is optional and only to help the egg white whip up a little bit. :) The swerve or powdered erythritol will thicken it just fine on their own.
How long does it takes for the icing to dry out ? And if u out in a sealed bag. How long would it last ?
Does this icing get hard enough to stack or package up the cookies?
Is there anything i can substitute coconut flour with or can i just use all almond flour?
Protein powder (unsweetened) will work great, as will oat fiber (not oat flour). Both are a 1:1 swap by weight.
Very lovely recipe. By the way, have you ever experimented with aquafaba. It might be a better substitute for egg whites in this type of recipe where the eggs are raw. I want to try aquafaba in keto breads because keto breads taste offputtingly eggy. Aquafaba plus yeast for flavouring might result in a more bready product. You haven't baked a good bread for us. I would really like to see what you produce. Congrats on your e-book.
Thank you!
One probably could use the carton egg whites, which most of those are pasteurized. The carton egg whites that aren't pasteurized are great for meringue cookies.
Hi, my dough turned out to be quite unelastic. It had more the consistency of marzipan. It was quite difficult to cut the cookies. They often fell apart trying to put them on the baking tray, especially using bigger cookie cutters was almost impossible. What did I do wrong? Once baked they were super stable (guess because of the guar gum).
The most likely issue is that you used a granulated sweetener instead of powdered, or that you used different amounts than the recipe called for. The weight measurements I provide make it easier to get the right amount as opposed to just using volume. For example, 1 cup of almond flour packed is a lot more than one cup of aerated, sifted almond flour. :) Also your dough could have just been too cold and the fat content solidified? It's hard to know for sure unless I see you make the recipe haha, but let me know if it's any different next time and maybe we can troubleshoot further. :)
Could I use allulose instead of erythritol in this recipe? Or maybe replace half the erythritol with allulose like I saw you did in another recipe? I really dislike the "cold" sensation of erythritol and I can never seem to not experience it in cookies made with it.
Yes! Allulose is always my preferred sweetener for keto cookies as opposed to erythritol based sweeteners.
Do you have a cream cheese cut out cookie recipe?
Icing: 2:03
How's the cold sensation with these cookies?
Can you use Xanthan gum or glucomannan instead of guar gum?
Yes, check the written recipe page (linked in the info box) for ingredient swap quantities. :)
I don't like TBE cooling effect of erythritol. Can I substitute?
Erythritol is the lowest carb option, but you can also use xylitol, isomalt, or sorbitol and they will all work the same, but with a higher carb content. Isomalt and sorbitol are actually my preferred low-carb sweeteners since they act much more like sugar and they don't have much of a cooling aftertaste, but on keto you can't have too much of them. :/
TPH Keto Desserts what about stevia?
I have heard that you can add a couple of drops of liquid stevia to counteract the coolness of the erythritol. have not tried it tho as of now.
The only sweetener I can tolerate is Swerve. Adjust your macros accordingly.
Just wondering if it's ok to eat raw egg white?
You can use pasteurized egg whites if you're worried, but most of the world has eaten different forms of raw eggs for most of history, a lot of italian and french desserts use raw eggs specifically. :)
3 to 4 hours I have to wait for the icinggg =___=) well thennn..... I just screwed up my Christmas gift.
Are these good for people with diabetes ?
Yes, as long as you use portion control. :)
Can i use xanthan gum instead of guam gum? Thanks
yes, check the full written recipe (linked in the description box) for quantity conversion for xanthan gum :)
TPH Keto Desserts thanks
Sugar cookies are usually a cheap item to make. But of course anyone on keto already has these expensive items on hand and best of all they can eat some cookies.
They look delicious! 😍 😍 😍 😲 😲 😲 #pretty #cantwait #needthis #nexttomake
Thanks!
Alt for guar gum pls
The written recipe linked in the description box has alternatives for that. :)
Getting a little messy there...just like me ;)