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1 Carb Bastogne Biscuits/Cookies

After seeing these lovely cookies on a friend's blog, I decided to take on the challenge to make them keto friendly. I made four batches with this one being closest to the recipe on her blog but, with only 1 net carb per cookie! Although not as traditional, I personally like them with double the amount of cinnamon and ginger for a spicier cookie. If you like your cookies with a lighter spice flavor, use the amounts listed in the recipe.

Enjoy these buttery, crisp cookies with a mug of coffee or cup of tea. They are yummy spread with cream cheese too.

1 Carb Bastogne Biscuits/Cookies

1 Carb Bastogne Biscuits/Cookies 1.0 net carbs per cookie 1/2 cup (125 gm) butter or non-dairy butter 2/3 cup packed brown sugar Swerve (125 gm)* 1 tbsp. low carb maple syrup (I use this brand) 1/2 tsp. glucomannan powder (I use this brand) or 1/4 tsp. xanthan gum 150 gm (1-1/2 cups) almond flour (spooned into the measuring cup not packed) (I use this brand) 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground ginger Large pinch unrefined sea salt 1. Preheat oven to 325°F./170°C. Line two baking sheets with parchment paper. 2. In a small saucepan, combine butter, brown sugar and maple syrup; cook over low heat, stirring constantly until mixture is homogenous (not separated). Sugar crystals should not dissolve, Let the mixture cool slightly. (It doesn’t have to be completely cold). 3. In a medium bowl, combine almond flour, cinnamon, ginger, baking soda and salt; mix thoroughly. Stir in sugar mixture until well blended. Let stand several minutes to thicken. 4. Roll or drop into 18 small walnut-sized balls, place them 2 inches apart on the lined baking sheets; flatten to 2 inch cookies. Be careful to allow space for spreading. Bake 13-15 minutes. Watch carefully the last 5 minutes as cookies will quickly burn. Let cool on pan 5 then move while still on parchment to wire rack to cool for several hours to become crisp. Cookies are soft when the come from the oven. Store in an air-tight container. Servings: 18


1) Some people sensitive to the flavor of erythritol may taste it if 2/3 cup is used. To reduce the flavor the cookies can be made with 1/2 cup firmly packed brown sugar Swerve ad add 6 drops vanilla stevia and you may need to add 1-3 teaspoons water to achieve the soft but moldable dough you should have.

From the low carb brown sugar sweeteners I've used, I have found brown Swerve to be the most like real brown sugar. For best results I recommend it in this recipe. I am not affiliated with Swerve brand and don't receive compensation from them for suggesting use of their product.

2) I tried one batch melting the butter and sugar in the microwave but it didn't work as well as in a skillet. If you do use the microwave, make sure you stir the mixture until it is homogeneous. Nutrition Facts Serving size: 1/18 of a recipe (1 cookie). Nutrition information calculated from recipe ingredients. The sweetener is not included in the nutritional analysis as it doesn't increase blood glucose in most people. Amount Per Serving Calories 94.74 Total Fat 9.29g Saturated Fat 3.54g Cholesterol 13.56mg Sodium 135.7mg Potassium 4.08mg Total Carbohydrates 2.54g Fiber 1.31g Sugar 0.31g Protein 1.86g

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