How To make Sour Cream Softies
3 c Flour
1 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1/4 lb Butter or margarine
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
1 c Sour cream
Sift flour, salt, baking powder, and baking soda. Cream butter and sugar. Add eggs and vanilla. Add sour cream alternately with flour mixture. Drop by tablespoons on greased sheets. Spread into rounds and sprinkle with cinnamon & sugar mixture. Bake at 400 degrees about 12 minutes or until edges are lightly golden. Remove from sheets to cool. -----
How To make Sour Cream Softies's Videos
Low Carb SUGAR COOKIES - The BEST Keto Sugar Cookie Recipe!
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Use code HIGHFALUTIN15 for 15% off Perfect Keto individual products!
I want to personally thank Perfect Keto for partnering with me to sponsor this video!
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Holidays call for Christmas sugar cookies! Just because you're on a low carb diet doesn't mean you have to go without. Check out my recipe for these Low Carb Sugar Cookies - they're sugar free, gluten free and perfect for a keto diet!
Low Carb Sugar Cookies
by Highfalutin' Low Carb
2 cups almond flour
1/4 cup coconut flour
1 scoop (3 Tbsp) Perfect Keto collagen (or 1 Tbsp unflavored gelatin)
1/2 c. powdered erythritol (like Swerve)
1/4 tsp salt
1/2 cup unsalted butter, cubed and softened
2 tsp vanilla extract
1/2 tsp almond extract
Optional Icing
3/4 cup powdered erythritol
2 Tbsp heavy cream
food coloring as desired
water as needed for consistency
1. Sift together the almond flour, coconut flour, collagen powder (or unflavored gelatin), powdered sweetener and salt into the bowl of a standing mixer. Mix on low speed for a bit to help combine the dry ingredients.
2. Turn the speed up to medium and slowly add the softened butter cubes one at a time to the flour mixture. Let the mixer run for 1-2 minutes to incorporate the butter, but do NOT over-mix. Dough should be crumbly and slightly damp. Add in the vanilla and almond extracts and combine for just a few seconds.
3. Using your hands, make a ball with the dough and knead it together for a few seconds. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
4. Roll out the chilled dough between two pieces of parchment paper. Dough should be about 1/4” thick. Place the rolled dough back in the refrigerator for 5-10 minutes to ensure it is chilled. This is how the cookies will maintain their shape while cooking.
5. Cut out your cookie shapes from the chilled dough and place on a parchment-lined baking sheet. Do NOT overcrowd the pan.
6. Bake on the center rack of a preheated 325 degree oven for 13-15 minutes. For soft and tender cookies, do not over-bake.
7. Allow the cookies to cool on the baking pan for about 10 minutes, then transfer to a cooling rack to firm up.
8. If icing the cookies, mix the powdered sweetener with the heavy cream. Separate into 2-3 small bowls and add food coloring to each batch as desired. If needed, add small amounts of water to reach desired icing consistency.
9. Once the cookies have fully cooled, decorate and enjoy! Store in a tightly closed container with parchment paper to separate the layers.
Makes about 20 cookies.
Nutritional Info (per cookie)
Calories: 115
Fat: 9g
Total Carbs: 5g
Fiber: 1.5g
Net Carbs: 3.5g
Protein: 4g
#sugarcookies #lowcarbsugarcookierecipe #perfectketo
Yummy Sour Cream Cookies
Soft and fluffy Sour Cream Cookies topped with a classic buttercream frosting. These cookies are super delicious and so easy to make, with no chilling time required you can whip up a batch in no time!
RECIPE:
Sour cream cookies are super-easy to make, I love them for their soft and almost cake-like texture and beautiful flavor. I like to decorate them with colorful buttercream frosting and switch it up for different occasions like Mother’s Day, Easter, and Christmas.
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Keto Recipe - Chocolate Roll Cake
Lately, I’ve been thinking about those little cake rolls that used to get backed in my school lunches. I wanted to recreate them…but elevate them in flavor and bring them over to the keto world. Instead of making a bunch of snack cakes, I decided to make one large roll that I could slice off and eat as I wanted (and eat, I did).
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Chocolate Roll Cake
1 cup almond flour
4 tablespoons butter, melted
3 large eggs
¼ cup psyllium husk powder
¼ cup cocoa powder
¼ cup coconut milk
¼ cup sour cream
¼ cup erythritol
1 teaspoon vanilla
1 teaspoon baking powder
Cream Cheese Filling
8 ounces cream cheese
8 tablespoons butter
¼ cup sour cream
¼ cup erythritol
¼ teaspoon liquid Stevia
1 teaspoon vanilla
Nutrition Summary:
This makes 12 total slices. Each slice comes out to be 272.75 Calories, 26.07g Fats, 3.43g Net Carbs, and 5.44g Protein.
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See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
Everything you need to know about the keto diet:
Getting started? Everything you need is here:
We also make things easy with this 30 day diet plan:
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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