Updated: Mar 10, 2020
Keto/Low Carb Sugar Cookies with a Twist…
1 cup mozzarella cheese (shredded)
4 ounces cream cheese (softened)
1/2 cup sweetener (I used Lakanto)
2 1/2 tbsp butter
1/4 cup egg whites
2 tbsp vanilla extract
3/4 cup almond flour
1/2 cup crushed pork rinds (I used Pork King Good)
1 1/2 tsp baking powder
***Cookie Jam*** You could use any type of sugar free jam of choice or you can make your own. I actually used a combination of fresh strawberries and some Natures Hollow strawberry jam for my center.
Preheat Oven to 375
In a microwave safe bowl add your mozzarella cheese and cream cheese and heat in 35 second increments stirring in between until all is incorporated.
Add you sweetener, butter, eggs, vanilla, almond flour, crushed pork rinds & baking powder to the melted cheese and mix until all is incorporated.
Place the dough onto a large piece of parchment paper and roll out into a log. You don’t want to make it too thick but an average cookie size for when you slice it.
Wrap the dough log in the parchment paper and pop it in the refrigerator for 2/3 hours or even over night if need be.
Remove the log from the fridge and slice into thin round slices. You’re going to pat down the slices using your fingers just enough if the slice is not flat or a little bumpy from the cutting. You’re not going to get a perfect circle so don’t worry. These are not meant to be perfect.
Add a small amount of jelly to the center of each slice than top the jelly slice with another plain slice and seal the edges so you don’t get any leaks.
Place the cookies on a linked baking sheet and bake for 10/15 minutes or until the edges are golden brown.
Makes 1 dozen cookies – double recipe for more