Chocolate Ganache Dipped Almond Sugar Cookie

Almond Sugar Cookie
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup Swerve, Granular
- 1 large eggs (room temperature)
- 2 tablespoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons almond extract
- 1/2 teaspoon xanthan gum
- 1 1/2 cups of almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Pre-heat oven to 350 degrees
- In a separate bowl, combine almond flour, salt, xanthan gum, and baking powder, and set aside.
- Cream butter and Swerve until fluffy, scraping the side of the mixer bowl as necessary.
- Add eggs, vanilla, and almond extract and beat until well combined.
- Add dry ingredients and almond milk and mix until combined.
- Place dough in refrigerator for an hour or two and chill.
- Remove from refrigerator and scoop a teaspoon or tablespoon of dough (depending on size you want of cookie). Roll into a ball and place on greased cookie sheet or parchment paper on cookie sheet.
- Place parchment paper over balls of dough, and press down with a flat bottomed glass on top of each ball to flatten. Gently remove top layer of parchment paper used to press dough balls down.
- Bake for 10 - 12 minutes until cookie edges are a bit golden.
- Let cool on cookie sheet, and keep them uncovered for about an hour before dipping them in chocolate glaze.
Chocolate Ganache Glaze
Ingredients
- 4 oz unsweetened chocolate
- ½ cup Confectioners, Swerve
- 1 cup whipping cream
- 2 teaspoon sour cream
Instructions
- In a saucepan over medium-low heat, add the chocolate, heavy cream, Swerve, and sour cream.
- Whisk the mixture continuously until ganache is smooth and warm.
Chocolate Ganache Dipped Almond Sugar Cookie
Nutrition Facts Serving Size 1 cookie Servings 24 |
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Calories 90 |
Total Fat 9g |
Total Saturated Fat 3.5g |
Cholesterol 20mg |
Sodium 75mg |
Total Carbs 6g |
Dietary Fiber 1g |
Sugars 1g |
Swerve 5g |
Protein 2g |
Net Carbs: 1g |