Keto Tea Party Cookies and Biscotti (Microwave)

Pumpkin Leaf Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute (I use 50/50 Splenda/Erythritol)
  • 1 TBSP softened butter
  • 1 egg
  • 2 TBSP pumpkin puree
  • 1/4 tsp vanilla
  • 1/4 tsp pumpkin spice
  • 1/8 tsp nutmeg

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 3-5 minutes, checking halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Check cookies halfway through. Cookies will appear muffin-like in texture when hot, but get more firm as they cool.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.

Anise Flower Cookies

Ingredients:

  • 3 TBSP coconut flour
  • 4 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp anise extract 

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Fill cookie press with dough. Dispense dough from cookie press onto a parchment covered microwave plate. Alternatively, if you don’t have a cookie press, use a small cookie scoop then flatten the cookies with a fork. Cook in microwave for 2-4 minutes, checking cookies halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage) Cookies will appear muffin-like in texture when hot, but become more firm as they cool. 

Disclaimer: Nutrition is approximate. Sugar substitute and anise extract not included in calculation.

White Chocolate Lemon Biscotti

Ingredients:

  • 4 TBSP coconut flour
  • 3 TBSP sugar substitute 
  • 3 TBSP softened butter 
  • 1 egg
  • 2 TBSP lemon juice
  • 1/4 cup sugar-free white chocolate chips

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 3-5 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely. In a small microwave-safe bowl, melt 1/4 cup sugar-free white chocolate chips in microwave. Using the bottom of a small spoon, spread the white chocolate over the face of the cooked biscotti, let cool completely before serving.

Disclaimer: Nutrition is approximate. Sugar substitute and white-chocolate topping not included in calculation.

Almond Poppyseed Biscotti 

Ingredients:

  • 3 TBSP coconut flour
  • 3 TBSP sugar substitute
  • 3 TBSP softened butter
  • 1 egg
  • 1/2 tsp poppy seeds
  • 1/4 tsp almond extract

Instructions:

Thoroughly combine all ingredients using a fork or pastry cutter. Form dough with hands into an oval, about an inch thick. Your dough ball should slightly resemble a small French Bread loaf. Slice the dough into quarter-inch pieces at a slight angle, placing each piece on a parchment covered microwave-safe plate. Cook in microwave for 2-4 minutes, carefully flipping the biscotti halfway through. (I use a 700 watt microwave. Adjust time based on microwave wattage.) Biscotti will feel a little soft at first, but becomes crunchy after it has cooled completely.

Disclaimer: Nutrition is approximate. Sugar substitute not included in calculation.

 

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