Low Carb Easter Cookies
These Easter Cookies were soooo easy! Iced with our Low Carb Icing, which makes them even yummier!
These Low Carb Easter Cookies are so easy to make! Full of fun without the sugar overload! Bake a batch and let the kids help decorate. Enjoy!
1/2 pack of Low Carb Cookie Base Mix
2 Tablespoons Almond Flour (40g)
1/3 cup Sugar Free Icing Mix
Combine dry mix (Cookie mix, sweetener, almond meal and coconut) into a bowl.
Combine the melted butter and milk, and add to the dry mixture.
In between 2 sheets of baking paper roll out the cookie dough to approx 5mm thin and cut out your cookies, peel from baking paper and place on lined tray.
Bake for 12-15 minutes or until golden and allow to cool on a rack. Allow to cool completely, then ice with a spoonful of icing and easter patterns.
Once iced, Store in the fridge for up to 5 days. Un-iced, the cookies can be frozen for up to 3 months.
Fun idea for kids and adults: The Icing of the cookies would be a super fun activity to do with kids (or adults) - They can ice their own cookies
Note: Cookies can be pre-made a day or so in advance (store in fridge)
Calories 107, Protein 3 grams, Fat 9 grams, Saturated Fat 5 grams, Carbs 2 grams, Sugar 1 grams, Sodium 36 milligrams
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