This recipe is Low Carbohydrate, healthy fat (#LCHF) because it contains
- No added sugar
- No refined grains (almond flour is used)
- No industrial bean/seed/vegetable oils (dairy fat is used)
Impact on blood glucose
As expected, impact was minimal. I’ll post my continuous glucose monitor readings after ingestion of a few of these cookies next.
Here’s another photo or two (because I’m working to learn food photography as well), enjoy.
Link to recipe
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4 ingredient knockoff Pepperidge farm strawberry thumbprint cookies! It’s cookie season here in my house, and I was craving one of my holiday favorites—thumbprint cookies! This is an original recipe that tastes ALMOST like the real thing! ————————————————— Ingredients: 2 cups almond flour 6 tbsp butter, melted 1/3 cup granulated stevia Sugar free strawberry preserves Directions: 1. In a bowl, mix melted butter, almond flour, and stevia. Mixture will be crumbly, but if it’s too hard to work with, add a splash of heavy cream. 2. Form into a log and wrap with plastic wrap 3. Refrigerate dough overnight (do NOT skip this step!) 4. Cut dough into slices with knife. 5. Make a small indent with fingers inside the cookie slices and fill with a small dollop of strawberry jam 6. Bake at 350 for 15 minutes. 7. Cool completely. Cookies will be soft at first but will harden up as they cool.
Why I am doing this
Comments always welcome