Low Carb Keto Fruit Filled Cookie
Christmas is nigh.
Time to watch old Christmas movies and bake cookies.
A family favorite is the 1945 classic, Christmas in Connecticut. (above)
It's the story of a fast talking young newspaper columnist played by Barbara Stanwyck. She's the Pioneer Woman of her day, writing about her idyllic life with her husband and child on a rustic old farm in Connecticut. It's also about a war hero, played by Dean Morgan, who read her column as he convalesced in the hospital. The two are thrown together by her boorish publisher as a publicity stunt.
But unbeknownst to everyone, her column was a total sham.
She was actually a cosmopolitan bachelorette who couldn't boil an egg. But luckily for her, she had a famous chef for an uncle and a persnickety architect for a fiancé. Uncle Felix came up with her recipes, and her fiancé created a whole fake house for her to pretend to live in. He even found her a pretend baby. Well, two babies. It gets complicated. But no need to worry, love wins out in the end.
It is not absolutely necessary that you watch Christmas in Connecticut while you bake these cookies, but it will certainly make it more enjoyable.
In this recipe, I used fathead dough to recreate a classic fruit filled holiday cookie.
Fathead dough is made from almond flour, eggs, sweetener and mozzarella cheese. It might sound weird to eat cookies made from mozzarella cheese, but it actually makes a great low carb pastry dough. It's got just the right amount of softness and chew to it. This is a cookie that can pass for a regular sugary one on a holiday cookie platter. No one would suspect that your cookies are a total sham.
It's like Uncle Felix likes to say, "Everything is hunky-dunky!"
Low Carb Fruit Filled Cookies
- 1 cup super fine almond flour
- 2 tablespoons Swerve or equivalent granulated sweetener
- 1/2 teaspoon Xanthan Gum
- 1 1/4 teaspoon baking powder
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 cups part-skim mozzarella cheese grated
- powdered Swerve or equivalent powdered sweetener for dusting
- 3 cups fresh blueberries or raspberries, or both
- 6 tablespoons water
- 1/4 cups werve or equivalent sweetener
- 1/4 teaspoon Xanthan Gum
1. Mix together the dry ingredients in a medium sized bowl. Then mix in the beaten egg and vanilla.
2. Add the mozzarella cheese to a large microwave safe bowl. Cook in 30 second increments, mixing every 30 seconds until the cheese has completely melted.
3. Mix all the ingredients together in the large bowl until smooth and combined.
4. Roll out the dough between two sheets of parchment or wax paper until it is very thin, about 1/8 - 1/16 of an inch.
5. Chill the dough for 1 hour in the refrigerator.
6. While the dough is chilling, you can make the berry filling. Add the berries, sweetener and water to a saucepan. Cook on medium until the berries have released their juices and thickened a bit, about 5-7 minutes. Mash any remaining whole berries with a potato masher until the mixture is a consistent consistency. Add the Xanthan Gum and cook for another minute or so until thickened. Check the berry mixture for sweetness and add more sweetener if desired.
7. Preheat the oven to 350 degrees F and cover 2 cookie sheets with parchment paper.
8. With a large chopping knife, cut the dough into 2 1/2 x 2 1/2 inch squares. Fill each square with 1 teaspoon of the berry filling. Make the filling into a diagonal line across the square.
9. Use the large knife to carefully fold two of the sides over the filling until they overlap.
10. Use the knife to transfer the cookies to the cookie sheets. Give each cookie some room, since they will spread as they cook.
11. Roll up the remaining dough, roll it out and repeat these steps.
12. Bake for 12-14 minutes. Cook on the cookie sheet for 20 minutes and then remove the cookies to a cooking rack.
13. Dust the tops of the cookies with powdered sweetener.
PREP TIME: 20 MIN COOK TIME: 15 MIN
NUTRITIONAL INFO: Serving Size: 1 cookie Calories 82 Total Fat 6g Protein 5g Carbs 5g Fiber 1g Net Carbs 4g