Keto Brown Sugar Cookies. Yep, and they are so easy too. Tons of butter to sooth any savage beast and They. Are. Huge. To be more exacting they are over 4″ huge so one is plenty enough after a good low carb dinner. A while ago I did a recipe for Giant Ginger Cookies and this is just kind of a sister-cookie. When baked, and after sitting, these keto brown sugar cookies have kind of a soft-crunchy texture but, that’s if you get people to leave alone long enough to actually sit.
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As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.
- 2¼ C Carbalose Flour***
- 3 Sticks Butter
- 1 C Allulose***
- 30 Drops Liquid Sucralose***
- 2 Eggs
- 1 T Vanilla Extract
- Preheat oven to 350° .
- Mix eggs, vanilla extract and Sucralose.
- In large bowl cream butter, then add and beat in egg mixture.
- Slowly beat in 1 C Allulose.
- Slowly add in flour. Mixture should be a very thick dough.
- With a ¼ C scoop place 8 balls onto a parchment lined baking sheet and with your fingers, press each ball to flatten a bit.
- Generously sprinkle on more sugar and press with a flat surface to about 4" and it's the sugar that keeps them from sticking to whatever you use for the final flattening. I use, of all things, my meat pounder but whatever trips your trigger.
- Bake 18-20 minutes or until just beginning to brown at the edges.
- Repeat for last 8 cookies.
- Allow cookies to cool on sheets.
- 16 Servings 85% Fat
- 206 Calories, 5.3g Protein, 19.4g Fat, 6.9g Carbs, 4.1g Fiber, 2.8g Net Carbs
- I have a very large baking sheet that fits all the cookies at once but since you may not, it's why you either need 2 sheet pans or to repeat the process for all your cookies.
- Yes, they freeze very well, I wrap mine individually, and thawing is a snap.
- The dough will be fine if you are doing the cookies in two batches and they do not have leavening in them except for the eggs.