I love almondy crescent cookies and when I saw a recipe I decided to try to adapt it to low-carb! Success! 1 net carb each and 93kcal. Nice year round with a coffee or afternoon tea, but especially welcome at this time of year when everyone else is hoarding their boxes of cookies and chocolates!
Almond Crescents, Low-Carb & Gluten-free - Kim's Club
Buttery almond crescents with a marzipan flavour....
Author: Kim's Club
Recipe type: cookies
175g 6oz butter
150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
1tsp almond extract
150g 5oz ground almonds
100g 3.5oz fine almond flour (Sukrin fat-reduced almond flour)
2tbsp coconut flour
2 eggs yolks
1tbsp egg white
75g 3oz Powdered sugar (icing sugar) substitute such as Natvia, Sukrin, etc. to finish.
Mix butter, sugar substitute, almond extract together (easiest done in food processor if you have one), then add egg yolks and the tbsp of egg white. Mix well, then add rest of ingredients EXCEPT for the powdered sugar sub. Wrap dough in clingfilm (saran wrap) and chill for an hr.
Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.
Take walnut size pieces of dough and shape into crescents. Bake until lightly golden for 12-15minutes. Gently coat in the powdered sugar substitute while warm and leave to cool completely.
As you all I know, I’m from the States originally. I haven’t met an American yet that doesn’t love their cornbread – it’s not just a southern thing either! Well I have to say it is something I really miss and have tried to replicate it a few times. This time I just set out to make a nice coconut muffin I could have for breakfast. Amazingly, they turned out to be a very good stand-in for corn muffins! Mine are quite a cornbread yellow because the yolks of my eggs are deep orange. If your yolks are pale, your muffins will be too.
Now you can change up this recipe by adding shredded cheese and jalapenos – more of a tex-mex corn muffin. You can reduce or increase the sweetener, or add other flavourings. Have fun and enjoy! (Now where did I put that bowl of chilli?)
Low-Carb Coconut muffins (Cornbread style) - Kim's Club
A cornbread type muffin with a mild coconut flavour - a great accompaniment to chili. or just to enjoy with a pat of butter and a good coffee!
Author: Kim's Club
Recipe type: Cakes & Muffins
2 Tbsp, Organic Coconut Manna
½ cup, 120g GreekYogurt
1 tsp(s) Salt
2 tsp(s) Baking Powder
1 tsp(s) Vanilla extract
⅔ cup 62g Coconut Flour
¼ 55g cup powdered Natvia icing sugar style(or sweetener of choice)
2.50 fluid ounce, Almond Milk - Unsweetened
1 tbsp Apple cider vinegar
Preheat oven to 190C, 375F, Gas mark 5.
In a medium bowl warm the coconut manna until very soft. Beat in the yogurt, vanilla and eggs. Add the dry ingredients, mix well and finally add the almond milk to make a thick, soft batter.
Fill muffin cups ⅔ full. (I use a deep silicone muffin tray, you can use any muffin tray but grease well first or use muffin papers. My deep muffin tray - like a popover tray - makes 8 servings, if using smaller you will get more, they will cook faster and the stats will change.)
Bake for 25-30 minutes depending on your oven, until a toothpick comes out clean.