As I have told y'all recently, my mom was recently diagnosed with Celiac disease and had to convert to a gluten free diet. She is the worst possible person for this to happen to as she loves gluten and beer. We have found her a gluten free beer she likes, but we have not solved her sweets and pasta habit. I am always looking for ways to help out and this time is was with sweets. And it worked!
I received some Steviva all natural Ketose Sweet to try for a dessert challenge and decided to make something totally keto and gluten free for my mom. Steviva Ketose Sweet is a safe, non-caloric, non-glycemic sweetener that is a one to one swap with sugar. It does not affect blood sugar levels and is safe for those following an ultra-low-sugar diet. Allulose is the key ingredient and it has been shown to enhance fat metabolism. Who can't get behind that?
Well, I made these shortbreads the "regular way" for my cookie swap before this experiment and these tasted exactly the same! The texture was off, of course as they were gluten free, which is to be expected. I taste tested the Ketose Sweet against regular sugar by itself and while it is a little sweeter, it was a perfect sub! Try this in your holiday baking, you will not regret it! You can find Steviva on Facebook, Twitter, Instagram and Pinterest. Check them out for healthy baking ideas! Full recipe to follow the montage.
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| I didn't burn them, I just used almond flour. My picky mom loved them! |
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| A simply sweet cast! |
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| I love that it is resealable! Why haven't the flour and brown sugar people figured this out? |
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| Look at those great nutritional stats! |
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| Twinsies! Can't even tell the difference! |
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| This is why these are so darn good! |
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| And when you grind it up no one will know it is there, even a picky mom or kid! |
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| As all good cookies start, blend up that butter and sugar. |
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| Get your dough all together and wrap it up good. It wants to get cold like the weather. |
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| I wanted to make candy cane shapes but I am not a gluten free baker extraordinaire. |
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| Hey cookies! Cool off so we can taste you! |
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| I made them festive for the season! |
Keto Toasted Coconut Shortbread Cookies (Adapted from Smitten Kitchen)
1 1/2 sticks unsalted butter, room temperature
1/2 cup Steviva Ketose Sweet (or 1/2 cup and 1 tbsp. sugar if not keto)
3/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1 1/3 cups almond flour (or use all purpose if not keto or gluten free)
Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, about 8 minutes. Cool completely, then grind in a food processor or other thing like that until coarsely ground.
Using an electric mixer, beat butter and Ketose Sweet in large bowl until well blended. Mix in salt and vanilla. Beat flour in 2-3 separate additions. Stir in coconut. Gather dough and flatten into a disc and wrap in plastic wrap. Chill at least 1 hour. (This can be prepared up to 2 days ahead.)
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll to cut out additional cookies. (you will probably have to pop the dough in the freezer between rescraps)
Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. Store airtight at room temperature up to 1 week.
*The non gluten free version of these tied for second in the office cookie swap by the way!
Happy Cooking!
Missy
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