Snack: Low Carb Vanilla Latte Cookies

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Low Carb Vanilla Latte Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 Cups Honeyville Blanched Almond Flour
1/2 Cup Kerrygold (or other Grassfed) Unsalted Butter
1/3 Cup NOW Erythritol
2 Large Eggs
1 Tbsp. 1 tsp. Instant Coffee Grounds
1 1/2 tsp. Vanilla Extract
1/2 tsp. Baking Soda
1/2 tsp. Kosher Salt
1/4 tsp. Cinnamon
17 Drops Liquid Stevia

Instructions

1. Preheat your oven to 350F.
2. In a large mixing bowl, add 1 1/2 Cups Honeyville Blanched Almond Flour, 1 Tbsp. 1 tsp. Instant Coffee Grounds, 1/2 tsp. Baking Soda, 1/2 tsp. Kosher Salt, and 1/4 tsp. Cinnamon.
3. In 2 bowls, separate your eggs into whites and yolks.
4. Add your butter to a mixing bowl and microwave for 15 seconds if it isn’t already room temperature.
5. Whip your butter with a hand mixer until it’s creamy. Once it is, add 1/3 Cup NOW Erythritol and continue creaming the butter until almost white in color.
6. Add your 2 egg yolks tot he butter and continue mixing until smooth.
7. Mix together your almond flour, coffee grounds, baking soda, salt, and cinnamon until well distributed.
8. Add 1/2 of your dry ingredients to your creamed butter mixture and mix well. Once you do this, add 1 1/2 tsp. Vanilla Extract and 17 Drops Liquid Stevia. Add the rest of your almond flour mixture and continue mixing until thoroughly combined.
9. Beat your 2 egg whites until stiff peaks form.
10. Add your egg whites to the cookie dough and fold them into the dough.
11. Divide your cookie mixture onto a cookie sheet lined with silpats. I made 10 total cookies and they were very large at the end – these cookies expand quite a lot!
12. Bake the cookies for 12-15 minutes.
13. Let the cookies cool for a few minutes, then remove them to a cooling rack for 10-15 minutes more.
14. Serve up with some double cream on top!

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