Atkins Low Carb Holiday Cookies
Atkins Low CarbHoliday Cookies
Atkins Low CarbHoliday CookiesAs the holiday season begins, take inspiration from thecookie recipes in this e-book to make the best decisions foryour health, without sacrificing enjoyment. We have includedcookies to please just about any preference, from chocolateto fruit, and even included a final holiday favorite that will fillyour home with scents of the season. These recipes are agreat option for sharing at gatherings, or to make into a tastygift for your host. Anyway you slice it, we hope these cookierecipes bring holiday cheer to you and yours!Contents2021 Simply Good Foods USA, IncAll rights reserved. No part of this publication may be reproduced, distributed or transmitted in any form or by anymeans, including photocopying, recording, or other electronic or mechanical methods, without the prior writtenpermission of the publisher, except in the case of brief quotations embodied in critical reviews and certain othernoncmmercial uses permitted by copyright law. While all attempts have been made to verify the information provided in this publication, neither the author nor thepublisher assumes any responsibility for errors, omissions, or contrary interpretations of the subject matter herein.Adherence to all applicable laws and regulations, including international, federal, state, and local governing professionallicensing, business practices, advertising, and all other aspects of doing business in the US, Canada, or any otherjurisdiction is the sole responsibility of the purchaser or reader.Any perceived slight of any individual or organization is purely unintentional.Atkins Soy-Free Flour MixHoliday-Spice Roll Out CookiesAtkins CookiesCardamom Butter CookiesSalted Chocolate Chip CookiesChocolate Pecan Shortbread Drop CookiesKeto Sugar CookiesSmall Batch Chocolate Chip CookiesSmall Batch Pumpkin Chocolate Chip CookiesKeto Cranberry Shortbread CookiesBlueberry White Chocolate CookiesHoliday Gingerbread1357911131517192123
Atkins Soy-Free Flour MixYield:3 cupsPhase:3Ingredients3/4 cup blanchedalmond flour2/3 cup wheat gluten2 ounces vanilla flavoredwhey protein concentrate*1/3 cup coconut flour1/4 cup flax meal1/4 cup wheat branNet Carbs:17.72gTotal Time:5 min.Difficulty:EasyThis low carb flour mix is theperfect start to just about anybaking recipe. It has beenadapted from our original recipeto be made with low carb flouralternatives available at manygrocery stores.Directions1. In a medium bowl combine allingredeints with a whisk untilevenly distributed.2. Use immediately or store in aairtight container (or zipperbag) inthe regriderator for up to 2 weeks.*We suggest using a protein powderwith 2 or fewer net carbs per1 ounce serving.1 Atkins Soy-Free Flour MixAtkins Soy-Free Flour Mix 2
Holiday SpiceRoll Out CookiesYield:46 cookiesPhase:3Net Carbs:2.19gIngredients3/4 cup unsalted butter2 cups sucarlose basedsweetener, divided2 large eggs1 teaspoon vanilla2 1/2 cup Atkins Soy-Free FlourMix recipe (page 4)1 1/2 teaspoon ground cinnamon1 teaspoon baking powder1 teaspoon instant coffee3/4 teaspoon ground ginger1/2 teaspoon salt1/8 teaspoon nutmeg2 tablespoons lemon juice1 tablespoon powderedegg whites3 Atkins Holiday Spice Roll Out CookiesTotal Time:1 hr. 10 min.5. Using a cookie cutter, cut out desired shapes (each cookie should beabout 2-3 inches in length and height, about 13 gramsbefore cooking).6. Place equally spaced on parchment paper and bake for 10-12 minutesuntil lightly browned on the edges.Difficulty:ModerateDirections1. Cream the butter and 1 cupsucralose on highspeed in a mixerfor 3 minutes. Add the eggs oneat a time until fully incorporated.Blend in the vanilla.7. Transfer to a wire rack and allow to cool before decorating. You shouldhave about 46 cookies total.8. For the icing:Using a blender, combine 1 cup of sucralose with lemon juice and eggwhites (or meringue powder). Whip until stiff.9. Decorate with a piping bag using the outlining/flooding method or asdesired, adding food color and Atkins candies as decorations (candieswill add additional net carbs so use sparingly).2. In a small bowl combine and blendthe baking mix, cinnamon, bakingpowder, instant coffee, ginger,salt, and nutmeg. Add the dryingredients to the egg mixture andmix on low speed for 30 secondsuntil a dough forms. Flatten toa disk, wrap in plastic wrap andrefrigerate for at least 1 hour.3. Heat oven to 350 F; preparetwo baking sheets withparchment paper.4. Place cookie dough between twosheets of parchment paper andusing a rolling pin evenly roll doughout to just under 1/4-inch thick. Useadditional baking mix to preventsticking if needed.Atkins Holiday Spice Roll Out Cookies 4
Atkins CookiesYield:36 cookiesPhase:3Net Carbs:4.26gIngredients2 cups Atkins Soy-Free FlourMix recipe (page 1)1 teaspoon baking powder1/2 teaspoon salt1 cup salted butter1 cup sucralose basedsweetener2 teaspoons vanilla extract2 large eggs6 ounces sugar freechocolate chipsTotal Time:30 Min.7. Remove from baking sheet and place cookies on a wire rack to cool.(Do not overbake cookies or they will be dry and hard.)Each cookie is one serving.Difficulty:EasyDirections1. Preheat oven to 350 F.Blend flour mix, baking powder,and salt together in a small mixingbowl, set aside.2. Mix melted butter, sugar substituteand vanilla at medium speed withan electric mixer until well blended.3. Add eggs one at a time, mixing wellafter each addition. Gradually addflour mixture, beating until blended.Gently mix in chocolate chips witha wooden spoon or spatula.4. Spoon level tablespoons of cookiedough onto a cookie sheet coatedwith non-stick vegetable oil spray.5. Gently flatten cookies by pressingwith hand or spatula. You shouldhave 36 cookies total.6. Cook for 10 to 12 minutes untillightly browned.5 Atkins CookiesAtkins Cookies 6
Cardamom Butter Cookies8. Roll dough out between parchment to ¼-inch thick; use small cookiecutters or a sharp knife to cut out shapes. You should have about 50(9-ounce raw dough each) cookies.9. Bake for 10 minutes, or until bottoms are golden, watching closely inthe last few minutes to ensure they do not burn.Yield:25 servingsPhase:2Net Carbs:2.9gIngredients1 1/2 cups Atkins Soy-Free FlourMix recipe (page 1)1/2 cup blanched almond flour1/2 teaspoon salt1/4 teaspoon baking powder10 tablespoons unsalted butter1/2 cups sucralosebased sweetener1 large egg1 tablespoon water2 teaspoons vanilla extractTotal Time:35 min.Difficulty:EasyDirections1. Combine Atkins Flour Mix, almondflour, baking powder, and salt in amedium bowl.2. In the large bowl of a stand mixer,cream together room temperaturebutter and sugar substitute untillight and fluffy.12. Drizzle cooled cookies evenly with icing and allow to drybefore storing.13. Store in an airtight container for up to 1 week. Two cookies (or 14 gcooked dough) is one serving.4. Add flour mixture a little bit at atime mixing on low speed untildough comes together.3/4 cup confectioners erythritol8 teaspoons tap water6. Heat oven to 350 F.1/8 teaspoon ground cardamom7. Line 2 baking sheets withparchment paper.7 Cardamom Butter Cookies11. While the cookies are cooling, in a small bowl combine theconfectioners erythritol, water and 1/8 teaspoon cardamom with a forkuntil a paste forms.3. Add room temperature egg, water,vanilla, and ¾ teaspooncardamom; beat on medium speeduntil combined, scraping downsides of bowl as necessary(mixture may look watery).5. Wrap dough in parchment paper,place in a resealable bag and chillin the refrigerator for 30 minutes.3/4 teaspoon cardamom10. Cool on baking sheets for 5 minutes, then transfer cookies to a wirerack to cool completely.Cardamom Butter Cookies 8
Salted ChocolateChip Cookies8. You should have about 40 cookies. Sprinkle with flakey salt.9. Bake for 9 to 12 minutes or until bottoms are lightly browned, watchingin the last few minutes to ensure cookies do not burn.10. Cool on baking sheet for 5 minutes, then place cookies on a wire rackto cool. (Do not overbake cookies or they will be dry and hard.)Yield:40 cookiesPhase:2Net Carbs:0.96gIngredientsTotal Time:25 min.Difficulty:EasyDirections2 cups Atkins Soy-Free FlourMix recipe (page 1)1. Preheat oven to 350 F; line bakingsheets with parchment paper.1 teaspoon baking powder2. Blend flour mix, baking powderand salt together in a small mixingbowl, set aside.½ teaspoon salt1 cup unsalted butter1 cup truvia sweet complete2 teaspoons vanilla extract2 large eggs4 ounces Lily’s Sugar FreeChocolate Chips1 teaspoon flaky sea salt3. In the bowl of a stand mixer,cream together room temperaturebutter, sweetener, and vanillauntil lightened and fluffy, about3 minutes.4. Add room temperature eggs oneat a time, mixing well aftereach addition.5. Gradually add dry ingredientmixture, beating until blended.6. Gently mix in chocolate chips witha wooden spoon or spatula (4 ozis about 2/3 of a cup).7. Use a tablespoon measure to droplevel tablespoons of cookie doughonto parchment paper linedbaking sheets.9 Salted Chocolate Chip CookiesSalted Chocolate Chip Cookies 10
Chocolate PecanShortbread Drop CookiesYield:50 cookiesPhase:2Net Carbs:0.7gIngredientsTotal Time:35 min.Difficulty:EasyDirections1 cup unsalted butter1. Preheat oven to 325 F.1/2 cup sucralose basedsweetener2. With an electric mixer, beat roomtemperature butter, sucralose andstevia on medium speed until lightand fluffy, about 4 minutes.1/2 teaspoon stevia extractpowder1 large egg2 tablespoons heavy cream1 teaspoon vanilla extract3/4 cup defatted soy flour3 tablespoons unsweetenedcocoa powder1 tablespoon baking powder1/2 cup chopped pecans3. Turn speed to low and add egg,cream, vanilla extract and 1 tspchocolate extract (optional).4. Scrape bowl down, and then addsoy flour, cocoa powder, bakingpowder, and pecans, mixing untiljust combined.5. Drop dough by heapingteaspoonfuls onto ungreasedbaking sheets.6. Bake 12 to 14 minutes, untilcookies are set.7. Cool on sheets 1 minute beforetransferring to wire racks to coolcompletely.11 Chocolate Pecan Shortbread Drop CookiesChocolate Pecan Shortbread Drop Cookies 12
Keto Sugar CookiesYield:4 servingsPhase:2Net Carbs:2.9gIngredients1/4 cup blanched almondflour2 tablespoons coconut flour2 tablespoons Truvia1/4 teaspoon baking powder1/8 teaspoon salt3 tablespoons unsalted butter1 teaspoon vanilla extractTotal Time:35 min.Difficulty:EasyDirections1. Heat oven to 350 ; prepare abaking sheet with parchmentpaper.2. Into a medium bowl, sift togetherthe almond flour, coconut flour,erythritol-stevia blend (i.e. Truvia),baking powder, and salt.3. Use a fork to blend in melted butterand vanilla until well combined.4. Measure out 2 packed tablespoons(or a 1 ounce cookie scoop) ofdough and shape into a ½- ¼ -inchthick cookie until all the dough isused. Note that the thinner youpress the cookies, the crispier theywill be after cooling.5. Bake for 8-10 minutes, until goldenbrown around the edges, watchingclosely to ensure they do not burn.6. Cool on the cookie sheet for 10minutes and then for an additional10 minutes on a cooling rack toallow the cookies to hold together,they will be very crumbly when hot.13 Keto Sugar CookiesKeto Sugar Cookies 14
Small BatchChocolate Chip CookiesYield:3 cookiesPhase:3Net Carbs:6.4gIngredientsTotal Time:5 min.Difficulty:EasyDirections1/2 cup blanchedalmond flour1. Heat oven to 350 ; prepare a sheetpan with parchment paper.1 tablespoon Truvia sweetcomplete2. In a small bowl, combine thealmond flour, sweetener, bakingsoda and salt with a fork.1/8 teaspoon baking soda1 pinch salt1 ½ tablespoonsunsalted butter1/4 teaspoon vanilla extract2 tablespoons Lily’s sugarfree chocolate chips3. Mix in melted butter and vanillauntil well combined and a doughforms. Mix in the chocolate chips.4. Pack dough into 2 tablespoon (or1-ounce) measure, and place onthe prepared baking sheet. Usehands to flatten and form intoevenly round cookies.5. Bake for 6-8 minutes until edgesare browned, watching closelyin the last few minutes toprevent burning.6. Cool on the baking sheet for 15minutes before moving. Thesecookies will be fragile untilfully cooled.One cookie is one serving.15 Small Batch Chocolate Chip CookiesSmall Batch Chocolate Chip Cookies 16
Small Batch PumpkinChocolate Chip CookiesYield:2 servingsPhase:2Net Carbs:2.3gIngredients1 tablespoon coconut flour1 tablespoon almond flour1 tablespoon Truvia sweetcomplete¼ teaspoon pumpkin piespice mix1/8 teaspoon salt1/8 teaspoon baking soda1 tablespoon pumpkin puree1 tablespoon unsalted butter1 tablespoon Lily’s sugar freechocolate chipsTotal Time:15 min.Difficulty:EasyDirections1. Heat oven to 350 ; prepare a sheetpan with parchment paper.2. In a small bowl, combine thecoconut flour, almond flour,sweetener, pumpkin pie spice,salt, and baking soda with a fork.3. Mix in pumpkin puree and meltedbutter until well combined anda dough forms. Mix in thechocolate chips.4.Pack dough into 2 tablespoon (or1-ounce) measure, and place onthe prepared baking sheet. Usehands to flatten and form intoevenly round cookies.5.Bake for 10-12 minutes until edgesare browned, watching closely inthe last few minutes toprevent burning.6.Cool on the baking sheet for 30minutes before moving- thesecookies will be fragile untilfully cooled.17 Small Batch Pumpkin Chocolate Chip CookiesSmall Batch Chocolate Chip Cookies 18
Keto CranberryShortbread Cookies7. These cookies will spread significantly if they are not chilledadequately.8. Heat the oven to 350 and prepare a baking sheet withparchment paper.9. Cut the cold dough into 12 rounds, each 1/2-inch thick, and place onbaking sheet cut side down.Yield:12 cookiesPhase:2Net Carbs:2.9gIngredients1/3 cup cranberries2 tablespoons water, divided2 tablespoons Truviasweet complete6 tablespoons unsalted butter1/3 cup Truvia sweetcomplete (erythritol-steviablend)1/2 teaspoon vanilla extract1/4 teaspoon almond extract1 cup blanched almond flour1/4 teaspoon xanthan gum1/4 cup confectionerserythritol1/2 tablespoon orange zest19 Keto Cranberry Shortbread CookiesTotal Time:4 hr. 36 min.Difficulty:EasyDirections1. In a small saucepan over mediumheat, bring the cranberries, 1tablespoon water, and 2tablespoons Truvia to a simmer.2. Cook until the cranberries pop,about 10 minutes from fresh, or15 minutes from frozen. Set asideto cool.3. In the bowl of a stand mixer, creamtogether room temperature butterand 1/3 cup Truvia until lightenedand fluffy.4.Add vanilla extract, almondextract, and cranberries, mixinguntil well combined.10. Bake for 11-13 minutes, until bottom edges are golden brown. Watchclosely in the last few minutes to ensure the cookies don’t burn.11. Cool on the baking sheet for 5 minutes, then gently place on a coolingrack and cool completely, about 30 minutes. These cookies will be verycrumbly until completely cooled.12. While the cookies cool, in a small bowl, use a fork to combine theconfectioners erythritol and water to form a paste.13. Dip (or drizzle) cooled cookies in the icing, applying about 4 gramsicing per cookie.14. Sprinkle the icing with orange zest and allow the icing to set.One iced cookie is one serving. Store in an airtight container at roomtemperature for up to 5 days, or in the freezer for up to 3 months.5. Add sifted almond flour andxanthan, mixing on low untiljust combined.6. Create a 6-inch-long log of thedough on a sheet of parchmentpaper or plastic wrap and chill inthe refrigerator for at least 4 hours,until very solid.Keto Cranberry Shortbread Cookies 20
Blueberry WhiteChocolate Cookies9. Measure out 12 rounded tablespoon-fulls (about 25 grams each) ofdough onto a baking sheet.10. Bake for 14-18 minutes, until bottoms are browned, watching closely inthe last few minutes to prevent burning.11. Cool on the baking sheet for 5 minutes, then cool on a wire rack.These are best when consumed warm.Yield:12 cookiestPhase:2Net Carbs:3.4gIngredientsTotal Time:35 min.Difficulty:ModerateDirections½ cup frozen blueberries1. Preheat oven to 350 ¼ teaspoon steviaextract powder2. In a small saucepan over mediumheat, warm frozen blueberries andstevia extract powder untilbeginning to simmer, 3-5 minutes.3 tablespoons unsalted butter2 tablespoons Truvia¾ cup blanched almond flour2 tablespoons coconut flour½ teaspoon baking powder¼ teaspoon xanthan gum1/8 teaspoon salt60 grams Lily’s whitechocolate style baking chips(1/3 cup)One cookie is one serving.3. Remove from heat and allow tocool for 5 minutes.4. In a medium bowl, cream togetherthe butter and Truvia using anelectric mixer until lightened incolor and fluffy.5. Sift together almond flour, coconutflour, baking soda, xanthan gumand salt into a small bowl.6. Add blueberries to the butter,mixing with the electric mixer untilblueberries are almost pureed andwell combined with the butter.7. Add in the dry ingredients withmixer running, scraping down thesides at least once.8. Fold in white chocolate chips.21 Blueberry White Chocolate CookiesBlueberry White Chocolate Cookies 22
Holiday Gingerbread8. Mix 1/3 of egg whites into batter to lighten. Gently fold in remaining eggwhites in two additions until just combined.9. Pour batter into prepared pan.10. Bake until cake has risen and a toothpick inserted in the center comesout clean, 22- to 25 minutes. Cool cake in pan on a wire rackfor 5 minutes.Yield:10 servingsPhase:3Net Carbs:7.62gIngredients1/2 cup whole wheat pastry flour1/2 cup Atkins Flour Mix (recipeon page 1)3 tablespoons unsweetenedcocoa powder1 teaspoon baking powder1/2 teaspoon salt1 teaspoon nutmeg1/2 teaspoon cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves8 large eggs, separated1/2 cup plus 1 tablespoonsucralose based sweetener1/4 cup unsalted butter, melted1/2 cup heavy cream1 tablespoon grated fresh ginger2 tablespoons brewed coffee23 Holiday GingerbreadTotal Time:35 min.Difficulty:ModerateDirections11. Remove cake from pan and let cool completely on the rack.If desired, whip extra cream flavored with ground ginger and sugarsubstitute to taste. Serve gingerbread with a dollop of flavoredwhipped cream.1. Heat oven to 350 F. Butter a 9-inchround cake pan.2. Whisk wheat flour, flour mix, cocoapowder, baking powder, salt,nutmeg, cinnamon, ground gingerand cloves in a bowl to combine.3. In another bowl, beat egg yolksand sugar substitute with anelectric mixer on high speed untilthick ribbons form when thebeaters are lifted, 3 to 4 minutes.4. Beat in butter until smooth.5. Add cream, fresh ginger andcoffee; beat until thoroughlycombined, about 1 minute.6. Add the dry ingredients, mixinguntil evenly dispersed and a batterforms.7. With a clean mixing bowl andbeaters, beat egg whites until stiffpeaks form, 3 to 4 minutes.Holiday Gingerbread 24
This low carb flour mix is the perfect start to just about any baking recipe. It has been adapted from our original recipe to be made with low carb flour alternatives available at many grocery stores. 3/4 cup blanched almond flour 2/3 cup wheat gluten 2 ounces vanilla flavored whey protein concentrate* 1/3 cup coconut flour 1/4 cup flax meal
ATKINS CARB COUNTER 3 1 How to Use the Atkins Carb Counter 3 Atkins & Other Low-Carb Specialty Foods 6 Baking Ingredients 7 (Atkins 20 or Atkins 40) you’re on.Beef, Lamb, Pork & Other Meats 9 Beverages & Alcoholic Beverages 12 Breads, Crackers, Tortillas & Wraps 14 Candy & Chewing Gum 15 Cereals 17 blood sugar. Fiber and sugar Condiments & SeasoningsFile Size: 375KBPage Count: 30Explore furtherAtkins diet - Carbohydrate Counter Chartwww.atkins-diet-advisor.com/carbohydr Carbohydrate Counter - The Original Online Carb Counterwww.carbohydrate-counter.orgCarb Counter - Search Over 6000 Foodscarb-counter.orgCarb Counting Food List - Nebraska Medicinewww.nebraskamed.comCarbohydrate Food List - Michigan Medicinewww.med.umich.edu/1libr/MEND/CarbLis Recommended to you b
Low Carb Diet Special Report Carbohydrate Confessions: Stories (and data) from a low carb convert. precisionnutrition.com The low carb to higher carb experiment Things might have gone on like this indefinitely, with me happily eating low carb, and happily preaching to the low carb choir. But last summer my competitive itch came back. And as I .
CONTENTS ACKNOWLEDGMENTS v INTRODUCTION 1 1 Low-Carb Comfort Food Cooking Guidelines 5 2 Bread and Other Delicious Low-Carb Baked Goods 19 3 Low-Carb Comfort Food Breakfasts, Brunches, and Light Meals 41 4 Low-Carb Comfort Food Appetizers, Soups, Salads, and Light Lunches 67 5 Low-Carb Comfort Foo
than what a person needs at one time, so be aware of the sizes and carb content of foods and beverages to help manage your diabetes. You can also use this simple chart for carb choices: Grams of Carbs Number of Carb Choices Do not count ½ carb choice 1 carb choice 1½ carb choices 2 carb ch
carb options at any restaurant. Know The Rules The main rules of low carb eating are no starches and no sugars; this means the possibilities are really unlimited when eating out. Carry A Carb Counter It is very important to know the carb counts of various foods, especially when you are on a strict low carb
pers that have been published about the Atkins Diet. The ones that have received most public attention are those directly comparing the Atkins Diet to a “low-fat” diet. Of the nine research papers1-9 I was able to obtain and review that directly compare the Atkins Diet with a “low-fat” diet, four4,6-8 were funded by the Robert C. Atkins .
using Dr. Atkins low carb mix as a template and create many of your own low carb recipes for a fraction of the cost. Our Version of Atkins Bake Mix Ingredients: 1 cup soy flour 2 cups soy protein isolate 2 Tablesp baking soda 1 Teasp salt
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