Allulose coconut-flour decorating cookies
Units
Temperature
Servings
Ingredients
- 76 g unsalted butter, softened rounded
- 48 g granulated monk-fruit allulose baking blend rounded
- 100 g whole egg, 2 large eggs rounded
- 2.5 ml vanilla extract rounded
- 2 g baking powder rounded
- 1.5 g fine salt rounded
- 56 g coconut flour rounded
- 0.75 g xanthan gum, optional, for sturdier cut-outs (optional) rounded
- 115 g full-fat cream cheese, softened, for frosting rounded
- 28 g unsalted butter for frosting, softened rounded
- 120 ml powdered monk-fruit allulose blend rounded
- 5 ml vanilla extract for frosting rounded
- 15 ml double cream, plus a little if needed rounded
- 5 g sugar-free sprinkles, optional (optional) rounded
Method
Method
- Beat 76 g butter and the granulated sweetener until fluffy. Beat in the eggs, vanilla, baking powder and salt.
- Gradually beat in the coconut flour. Sprinkle over the optional xanthan rather than dumping it in, mix, and let the dough stand for 5 minutes to thicken.
- Form a disk, wrap and chill for 1 hour. Heat the oven to 176°C and line a baking sheet.
- Roll between parchment to 6 mm thick. Cut small shapes, leave them on the lower parchment and slide it onto the tray. Bake for about 8 minutes, until set but still pale. Cool completely on the tray.
- For the frosting, beat the cream cheese and 28 g butter for 2 to 3 minutes. Beat in the powdered blend and vanilla, then enough cream for a smooth spreadable consistency.
- Decorate the cold cookies and add optional sprinkles. Refrigerate until the frosting is firm.
Notes
- Coconut flour is unusually absorbent and should not be replaced one for one with another flour.
- Sweetener blends vary. Use products designed to replace sugar by volume; concentrated pure monk fruit is not equivalent.
- The frosting recipe makes about 180 ml, so a little may remain after small cookies.
- Contains dairy, egg and coconut. Whether the finished cookie suits a ketogenic diet depends on the exact labels.