YIELD: Macros for Entire Batch
MACRONUTRIENT RATIO: 3:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
Our recipe for Classic Keto Italian Cookies is delicious and easy to make. The crumb is soft and tender, almost like a dense cake. You can use anise extract or lemon extract to flavor the cookies, both are classic flavors for Italian cookies. This dough is also great for young kids to work with since it is easy to roll and not too sticky at room temperature. It will hold any shape you roll it into and slightly puff when baked. Our High Fat Keto Decorating Icing is the perfect way to decorate the cookies and raise the ratio to a perfect 4:1 if needed. Make them extra special and pretty with low carb Colored Decorating Sugars or natural embellishments like anise seeds. Enjoy this classic treat!
1 stick (114 grams) butter, room temperature - not melted
5 generous tablespoons (64 grams) cream cheese
1 large (50 grams) egg
1/2 cup (56 grams) coconut flour
1 teaspoon (2 grams) baking powder
1 teaspoon (2 grams) baking soda
1 teaspoon (2.5 grams) extract of choice
Sweetener of Choice
1Combine the butter and cream cheese in a mixing bowl. Cream together very well with an electric hand mixer. 2Add all remaining ingredients to the butter and cream cheese. Stir very well to combine. 3Refrigerate the dough for a few minutes prior to shaping. 4Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll the dough into a ball about the size of a nickel. You should be able to make about 24 cookies. 5Bake on the middle rack for about 8 minutes. They are done when the tops begin to split open.