如何製作每個人都喜歡的酮餅乾

作為麵包師，掌握一些好的曲奇食譜是必不可少的，這對酮類節食者來說也同樣重要。您永遠不知道什麼時候可能需要製作一批餅乾來參加聚會或晚宴，或者只是為了自己享用。本文中範圍廣泛的 cookie 食譜易於遵循，並為您提供了多種選擇。在這裡，您可以找到各種口味，從濃咖啡等濃郁口味到清淡的檸檬餅乾，非常適合在您渴望甜食時放入口中。

巧克力曲奇餅

準備時間： 10分鐘

烹飪 時間： 10分鐘

產量： 12 份

原料

1/2 杯黃油，軟化

3/4 杯粒狀赤蘚糖醇

1個雞蛋，室溫

1茶匙香草精

1-1/2 杯細磨杏仁粉

1/2 茶匙發酵粉

1/2 茶匙海鹽

1杯無糖黑巧克力片

路線

將烤箱預熱至 350 華氏度，然後在烤盤上鋪上羊皮紙或矽膠烤墊來準備烤盤。

在一個中等大小的攪拌碗中，將黃油和粒狀赤蘚糖醇攪拌均勻。加入雞蛋和香草精，再次混合。加入杏仁粉、發酵粉和海鹽，攪拌直到形成光滑的麵糊。用手攪拌巧克力片。

把餅乾麵團舀成 12 個球，放在準備好的烤盤上。

烤10分鐘；餅乾中心可能看起來有點軟，但沒關係。

在食用前從烤箱中取出並在烹飪架上冷卻。放入密閉容器中，室溫下最多可保存一周。

每份：卡路里 152；脂肪 15 克；膽固醇 38 毫克；鈉 105 毫克; 碳水化合物 22 克（膳食纖維 4 克，糖醇 15 克）；淨碳水化合物 2.5 克；蛋白質 3 克。

椰子脆餅曲奇

準備時間： 15分鐘

烹飪 時間： 6分鐘

產量： 20個餅乾

原料

1/3杯椰子粉

2/3 杯杏仁粉

1/3 杯粒狀赤蘚糖醇

1/4 茶匙發酵粉

1/2 茶匙黃原膠

1/2 杯黃油，軟化

1茶匙香草精

1/2 茶匙椰子提取物（可選）

路線

用羊皮紙準備一張烤盤。

在一個中等大小的碗中，混合椰子粉、杏仁粉、粒狀赤蘚糖醇、發酵粉和黃原膠。攪拌均勻。加入軟化的黃油、香草精和椰子提取物（如果使用）。攪拌直到你有一個光滑、柔軟的麵團。

把麵團放在一張羊皮紙上，在上面再加一塊。將麵團壓平，然後放入冰箱冷藏。

麵團冷卻後，將烤箱預熱至 350 華氏度，然後將麵團從冰箱中取出，然後將麵團擀成約四分之一英寸厚。

使用 2 英寸圓形曲奇刀切麵團，然後將曲奇放在準備好的烤盤上。

在預熱的烤箱中烘烤 10 分鐘或直到邊緣開始變成金黃色。從烤箱中取出並在冷卻架上冷卻。存放在密閉容器中最多兩週。

每份：卡路里 72；脂肪 7 克；膽固醇 12 毫克; 鈉 11 毫克; 碳水化合物 5 克（膳食纖維 1 克，糖醇 3 克）；淨碳水化合物 0.8 克；蛋白質 1 克。

覆盆子指紋餅乾

你可以很容易地和你的孩子一起製作這個覆盆子指紋餅乾的食譜。畢竟，誰不喜歡玩他們的食物呢？

準備時間： 10分鐘

烹飪 時間： 16分鐘

產量： 15 份

原料

1個雞蛋

1茶匙香草精

1/2 杯黃油，軟化

2/3 杯粒狀赤蘚糖醇

1/4 茶匙黃原膠

2-1/3 杯杏仁粉

1/8 茶匙海鹽

1/2 茶匙發酵粉

1/3 杯無糖覆盆子果醬

路線

將烤箱預熱至 350 華氏度，並在烤盤上鋪上羊皮紙。擱置。

In a medium mixing bowl combine the egg, vanilla extract, butter, granular erythritol, xanthan gum, almond flour, sea salt, and baking powder. Stir well until a dough has formed.

Scoop the dough with a small cookie scoop or make 1-1/2-inch balls with your hands. Place the dough on the prepared baking sheet.

Bake the cookies in the preheated oven for about 8 minutes

Remove the cookies from the oven and press the center of each cookie with the end of a wooden spoon, making a dent. Fill the dent with a small scoop of the sugar-free raspberry jam.

Return the cookies to the oven and bake for another 8 minutes or until the edges begin to brown. Remove from the oven and let cool completely on the tray. The cookies will be fragile while warm so allow them to cool before enjoying. Store at room temperature for up to one week.

Per serving: Calories 80; Fat 8 g; Cholesterol 30 mg; Sodium 35 mg; Carbohydrates 10 g (Dietary Fiber .6 g, Sugar Alcohol 8 g); Net Carbohydrates 1.2 g; Protein 1 g.

Snickerdoodles

Prep time: 20 minutes

Cook time: 8 minutes

Yield: 2 dozen cookies

Ingredients

1/2 cup butter, softened

1/2 cup granular erythritol

1/2 teaspoon vanilla extract

1 egg

1-1/4 cups almond flour

2 tablespoons coconut flour

3/4 teaspoon xanthan gum

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

2 teaspoons cinnamon

2 tablespoons granular erythritol

Directions

Preheat your oven to 375 degrees F and prepare a baking sheet by lining it with parchment paper.

In a medium mixing bowl, cream the butter and 1/2 cup granular erythritol until light and fluffy.

Add the vanilla extract and the egg to the mix, scraping down the bowl to ensure all the ingredients are combined. Add the almond flour, coconut flour, xanthan gum, sea salt, baking soda, and cream of tartar and blend well to form a smooth dough. In a separate bowl, combine the cinnamon and 2 tablespoons granular erythritol and stir.

Scoop the cookie dough into tablespoon-sized balls and then toss them in the cinnamon mixture. After covered, place the dough on the prepared baking sheet.

Bake for about 6 to 8 minutes or until they’re just beginning to golden. Remove from the oven and cool. Store in an airtight container for up to one week.

Per serving: Calories 48; Fat 5 g; Cholesterol 19 mg; Sodium 40 mg; Carbohydrates 6 g (Dietary Fiber .5 g, Sugar Alcohol 5 g); Net Carbohydrates .4 g; Protein 1 g.

Chocolate Peanut Butter Cookies

How could you go wrong with a classic recipe like chocolate chip cookies? We love adding peanut or almond butter for richness and a creamy texture as in these Chocolate Peanut Butter Cookies.

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 8 large cookies

Ingredients

2 tablespoons butter, melted

2 tablespoons smooth, unsweetened peanut butter

1/2 cup golden erythritol

1 egg

1 cup almond flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon baking soda

1/3 cup unsweetened, dark chocolate chips

Directions

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Combine the butter, peanut butter, golden erythritol, and egg until smooth. Add the almond flour, baking powder, sea salt, and baking soda and mix until a batter forms. Add in the chocolate chips and stir well.

Scoop the dough into eight large balls and place on the prepared baking sheet.

Bake the cookies for 12 to 15 minutes or until the edges begin to brown slightly. Remove from the oven and cool completely on a cooking rack. Store in an airtight container for up to a week.

Per serving: Calories 168; Fat 15 g; Cholesterol 34 mg; Sodium 201 mg; Carbohydrates 20 g (Dietary Fiber 4 g, Sugar Alcohol 13 g); Net Carbohydrates 2.8 g; Protein 6 g.

Macadamia Cookies

Prep time: 10 minutes

Cook time: 16 minutes

Yield: 12 cookies

Ingredients

1/2 cup butter, softened

1-1/2 cups almond flour

1/4 cup granular monk fruit sweetener

1/4 cup macadamia nuts, roughly chopped and toasted

2 ounces cream cheese, softened

1/2 teaspoon vanilla extract

Directions

Preheat your oven to 325 degrees F and prepare a baking sheet with a piece of parchment paper.

Place the butter in a small frying pan and melt the butter over medium heat until it starts to brown (about 3 minutes). Remove from the heat and let cool to room temperature.

In a large bowl, mix the almond flour, granular monk fruit sweetener, macadamia nuts, cream cheese, vanilla extract, and browned butter. Stir well to form a nice batter.

Roll the dough into one-inch balls and place them on the prepared baking sheet. Press down gently to flatten the cookie dough to be about a quarter-inch thick.

Bake for 16 minutes or until the edges start to brown. Remove from the oven, cool on a cooling rack, and then store in an airtight container for about four to five days.

Per serving: Calories 116; Fat 12 g; Cholesterol 26 mg; Sodium 18 mg; Carbohydrates 5 g (Dietary Fiber 1 g, Sugar Alcohol 4 g); Net Carbohydrates .6 g; Protein 1 g.

Lemon Sugar Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Yield: 24 cookies

Ingredients

8 tablespoons butter, softened

3/4 cup granular erythritol

2 eggs

1 tablespoon lemon juice

1 tablespoon lemon zest

1 teaspoon lemon extract

1-1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon xanthan gum

2 teaspoons cream of tartar

1/4 teaspoon sea salt

Directions

Preheat your oven to 350 degrees F and prepare a baking sheet with parchment paper.

In a medium mixing bowl, cream the butter, granular erythritol, eggs, lemon juice, lemon zest, and lemon extract together well. Add the almond flour, coconut flour, baking soda, xanthan gum, cream of tartar, and sea salt to the bowl and blend.

Scoop the cookie dough into one-inch balls and place on the prepared sheet tray. Press the balls to flatten slightly.

Bake for 10 to 12 minutes or until the edges just begin to brown. Remove from the oven and move the cookies to a cooling rack. Store in an airtight container for up to one weeks.

Per serving: Calories 93; Fat 8 g; Cholesterol 28 mg; Sodium 86 mg; Carbohydrates 9 g (Dietary Fiber 1 g, Sugar Alcohol 6 g); Net Carbohydrates 1.4 g; Protein 2.5 g.

Cinnamon “Sugar” Cookies

Prep time: 30 minutes

Cook time: 15 minutes

Yield: 2 dozen cookies

Ingredients

1/2 cup butter, softened

1 cup granular erythritol

1 egg

1 teaspoon vanilla extract

2-1/4 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

2 teaspoons ground cinnamon

Directions

Grease a baking sheet with butter.

Combine the butter, granular erythritol, egg, and vanilla extract in a medium bowl, mixing until fully blended. Add in the dry ingredients and blend until smooth. Place in the fridge to chill for about 30 minutes. Preheat the oven to 350 degrees F about 10 minutes before removing the cookie dough from the fridge.

Roll the batter into one-inch balls and place on the prepared baking sheet.

Bake the cookies for about 12 to 15 minutes or until the edges begin to brown. Remove from the oven and cool on a cooking rack and then store in an airtight container for up to one week.

Per serving: Calories 100; Fat 9 g; Cholesterol 19 mg; Sodium 58 mg; Carbohydrates 10 g (Dietary Fiber 1 g, Sugar Alcohol 8 g); Net Carbohydrates 1 g; Protein 3 g.

Double Chocolate Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Yield: 18 servings

Ingredients

1 cup smooth almond butter

2/3 cup powdered erythritol

3 tablespoons unsweetened cocoa powder

2 eggs, room temperature

1 tablespoon butter, melted

2 tablespoons water

1/2 tablespoon vanilla extract

1 teaspoon baking soda

1/3 cup dark, unsweetened chocolate chips

Directions

將烤箱預熱至 350 華氏度，並準備一張帶有羊皮紙或矽膠墊的烤盤。

將除巧克力片外的所有成分放入一個大碗中，並使用手動攪拌機或帶槳葉附件的立式攪拌機混合在一起。麵團會很厚。加入巧克力片，用手折疊。

把麵團舀成 1-1/2 英寸的球，放在準備好的烤盤上。

將餅乾烘烤約 8 至 10 分鐘，然後從烤箱中取出。將餅乾移到烤架上冷卻。在密閉容器中存放最多一周。

每份：卡路里 113；脂肪 10 克；膽固醇 25 毫克；鈉 79 毫克；碳水化合物 12 克（膳食纖維 3 克，糖醇 8 克）；淨碳水化合物 1.9 克；蛋白質 4 克。

濃縮咖啡曲奇

準備時間： 5分鐘

烹飪 時間： 15分鐘

產量： 14個餅乾

原料

1/2 杯黃油，融化

1/4 杯沖泡濃縮咖啡

1/4 杯奶油奶酪，軟化

1-1/2 杯杏仁粉

1/4 杯粒狀赤蘚糖醇

1-1/2 茶匙肉桂粉

1-1/2 茶匙細磨濃縮咖啡豆

2茶匙發酵粉

20滴液體甜菊糖

2個蛋

路線

將烤箱預熱至 350 華氏度，並用羊皮紙準備兩張烤盤。

將融化的黃油和煮好的濃縮咖啡放入一個大的攪拌碗中並短暫混合。加入軟化的奶油奶酪，攪拌均勻。加入除雞蛋外的其餘成分，攪拌均勻。加入雞蛋，再次攪拌至麵團均勻。

將麵團舀成 14 個大小相同的球，放在準備好的烤盤上。將麵團輕輕壓平。

烤約 12 到 15 分鐘，一次烤一盤餅乾。從烤箱中取出並在取出之前將餅乾在烤盤上完全冷卻。在密閉容器中存放最多一周。

每份：卡路里 142；脂肪 13 克；膽固醇 48 毫克; 鈉 65 毫克; 碳水化合物 6 克（膳食纖維 1 克，糖醇 3 克）；淨碳水化合物 1.5 克；蛋白質 4 克。