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Low-Carb Mickey Cookies

Low-Carb Mickey Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1/3 cup butter
  • 1 oz cream cheese
  • 1/3 cup Swerve Sweetener
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup coconut flour or half coconut half almond flour
  • 1 tsp baking powder
  • pinch of salt
  • natural food dye

Instructions

  1. 1. Mix the dry ingredients in a bowl, add the butter, the cream cheese and the extracts and work the dough thoroughly.
  2. 2. Divide the dough into three parts and use the food dye to colour them in different colours.
  3. (Be careful with the food dye. If you add too much you may end up with very strong colours.)
  4. 3. Wrap the pieces in plastic foil and let them rest for an hour or for an entire night in the fridge.
  5. 4. Roll the dough on a silicone strip (I sprinkled a bit of konjac flour onto it to make sure it doesn’t stick) and cut out the cookies.
  6. 5. Line a sheet with parchment paper and carefully place the cookies into it. Preheat the oven to 170 °C /340 °F, and bake them for 10 minutes. Take a peek at the cookies every now and again because if they burn on the sides they won’t look so well.