Once again I venture into experimenting with cookie recipes. This is one that has almost no net carbs–1/2 gram carbs per good-sized cookie. They are high in fat and low in protein making them a good “fat bomb” for folk trying to hit specific targets on their daily macros.
- 1 cup butter (softened at room temperature)
- 4 large eggs
- 1 tbsp vanilla extract
- 4 cups sugar substitute such as Splenda (make sure it’s a 1 to 1 sugar substitute. The amount is high because most sweeteners, including Splenda, lose some of their sweetness in cooking. You may need to experiment to taste if you use something else)
- 1/2 cup cellulose fiber powder
- 1/4 cup psyllium husk fiber powder.
- 1 tsp baking powder
- 1/4 tsp salt.
- 1/2 cup butter (softened at room temperature)
- 1 1/4 cup powdered (confectioners) sweetener. (If all you have is granulated, you can use a blender to make powdered sweetener. Note that the volume will go down in the course of blending it. Measure the powdered sweetener, not the original granulated.)
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream.
- optional: food coloring
To make the cookies, place the butter, eggs, and vanilla in a large mixing bowl and beat until smooth. You can also place them in a food processor and process on high. Add the remaining ingredients and mix until smooth. Place in the refrigerator to chill at least one hour.
Preheat the oven to 350 degrees (175 C). Line a baking sheet (I used a large pizza pan here) with parchment paper. Scoop out some of the cookie dough and roll into about a 2″ (5 cm) ball. Flatten it and place it on the parchment paper. It should make about 16 3″ (7.5 cm) cookies.
Bake at 350 for about 15 minutes. Remove from the oven and set aside to cool.
While the cookies are cooling, you can make the frosting.
Add the butter, vanilla, and 1 Tbsp of the heavy cream to a small mixing bowl. Beat on high until smooth. Add the sweetener and continue to beat. Add small amounts of additional heavy cream until you get a good consistency to the frosting. It should hold together (not break apart into “crumbs”) while beating but should remain stiff. Be careful not to add too much cream or you’ll end up with a runny frosting.
You can leave the frosting its basic off-white color or you can add food coloring. You can divide the frosting into several smaller bowls and add different colors to add some visual variety to the cookies. I did not bother here, just using a bit of yellow food coloring for the whole batch.
Spread the frosting over the cooled cookies. The recipe makes enough for a generous coating on each of 16 cookies.
Each cookie (of 16) has 19.5 g fat, 1.5 g protein, and 0.5 g net carbs and about 4 g of dietary fiber making it a near-perfect fat bomb.