The production process is really easy, you just need to comply with the methods that we have actually created on this web page. The complying with are the stages of how to prepare Favorite Low Jello Cheesecake Cookies.
Add any flavor of sugar-free Jello, low carb dark chocolate chips or cocoa powder, chopped nuts, unsweetened shredded coconut, citrus zest, pureed low carb berries, or flavored extracts to the raw dough.
INGREDIENTS
- 6 oz cream cheese
- 4 tbsp unsalted butter, softened
- 8 drops liquid stevia (or equiv)
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 pkg sugar‐free Jello, any flavor (4-serving size)
- 1/8 tsp sea salt
- 1/2 tsp baking powder
- 1 c almond flour (or half almond, half coconut flour)
INSTRUCTIONS
- Soften cream cheese and butter. Beat egg together with sweetener and extracts.
- Mix in salt and one, 4-serving size packet of sugar‐free Jello (gelatin, pudding, custard, etc.)
- Whisk baking powder into the almond flour. Add this dry mix slowly to the wet mix a few tablespoons at a time. Blend well using a fork to form a slightly sticky dough.
- Wrap dough and place into the fridge until firm, 30 minutes minimum, up to 12 hours.
- Roll dough into one inch balls and place on a prepared baking sheet. Leave about one inch between each cookie.
- Use a fork, your thumb or the bottom of a glass to flatten the cookies. These do not spread very much while baking.
- Thin, flat cookies are crispier, bake more quickly, and burn easily. Watch those last few minutes!
- Bake 6‐8 minutes at 325 F.
- Remove from oven and allow to cool 3 minutes before moving to a cooling rack or equiv. Allow cookies to cool completely before serving or they will crumble.
Source: lowcarbediem.com
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