Low Carb Keto Pignoli Cookies
Hello, and Happy National Cookie Day to you!
In honor of his name day, I checked in to see how dear old Cookie Monster was doing. I'd heard some strange accounts of a new, more politically correct Cookie Monster. I'd heard that instead of "Me love cookies!" he now said, "Cookies are a sometimes food!".
I was worried.
But all my worry was for naught.
I just found this funny video of Cookie Monster and Sir Ian McKellen. (above) Sir Ian is patiently trying to teach Cookie Monster about how resist his urges, but CM is having none of it. When asked if he understands, he says, "Not at all." Eventually the lesson about restraint kicks in, but happily, it ends with Cookie Monster messily eating a cookie and saying "Nom, nom, nom, nom, nom!" Phew!
Today's recipe would be difficult for Cookie Monster to resist.
It's called a Pignoli cookie and it's made from almond paste and pine nuts. Today's recipe is based on a pignoli cookie that I found on Joy Filled Eats. This recipe really lends itself to a low carb or Paleo diet, since it's basically just nuts, egg whites and sweetener. I also added in some lemon zest to punch up the flavor, and food coloring to make it more festive.
There are almost never any low carb desserts at restaurants or parties, so I just bring my own treats now. These cookies are the perfect thing to bring to a holiday get together because they'll fit right in with the other sugary cookies. No one will know that they are diet cookies, unless you tell them.
That is why me love these cookies. Nom, nom, nom, nom, nom!
Low Carb Pignoli Cookies
- 2 cups slivered almonds
- 1/2 cup powdered Swerve or equivalent powdered sweetener
- 2 large egg whites
- 1/2 cup pine nuts
- 1/2 teaspoon lemon zest
- 10 drops green food coloring (optional)
1. Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper.
2. Process the almonds and sweetener in a food processor or high powered blender for for 5 minutes, scraping down the sides about 5 times.
3. Add the egg whites. Process until the dough comes together and is about the consistency of almond paste.
4. Put the pine nuts in a shallow bowl. Drop tablespoons of the dough into the pine nuts. Roll the balls of dough around covering them with nuts on one side. Place on a parchment lined cookie sheet with the nuts side up.
5. Bake for 20-25 minutes until slightly golden.
6. Cool for 10 minutes on the cookie sheet and then remove the cookies to a cooling rack.
PREP TIME: 20 COOK TIME: 25 MIN
NUTRITIONAL INFO: Serving Size: 2 cookies Calories 149 Fat 6g Protein 4g Carbs 3g Fiber 2g Net Carbs 1g