Keto/Low Carb Mexican Wedding Cake Cookies
Super Easy but delicious cookie. I'd never had one before or made one, but I looked up a recipe and it was very similar to my whipped shortbread recipe I made last year. So I go to experimenting, the first batch turned out delicious but didn't stay domed like a traditional Mexican Wedding Cookie. So I did some experimenting with time, temp., refrigeration etc. But nothing really kept it from getting a little flat. But I really didn't want to add more flour to keep it from spreading because the texture was so good and it just melted in your mouth. So I kept it the way it was, so it doesn't look exactly like a normal one but it tastes amazing! I have several other keto holiday cookie recipes-
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All the recipes I looked up used powdered sweetener so I didn't experiment with others but you can always grind up some classic granular in a blender, food processor or coffee grinder. I think it aids in the melt in your mouth texture of the cookie. I used powdered Monkfruit/Erythritol blend but I'm sure just swerve will work and bocha sweet should work also. I use bocha sweet to coat the cookies so there is less cooling effect on the outside, some of my customers are more sensitive than others to that. And I don't prefer just straight powdered erythritol on something either.
The flour is very simple, just unflavored whey protein isolate, coconut flour and xanthan gum. You can try almond flour but will need 3-4x as much as the coconut flour. Then you fold in crushed nuts at the end, I saw recipes with pecans, almonds and walnuts, so whatever you prefer should work.
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Keto Mexican Wedding Cake Recipe
336 g/12 oz./3/4 Cup Butter (softened)
90 g3/4 Cup Powdered Sweetener of choice (1-2 Cups for dusting)
1 1/2 tsp. Vanilla Extract (can use any extract you want)
120 g/1 Cup (approx.) Unflavored Whey Protein Isolate
45 g/6 Tbs. (approx.) Coconut Flour
3/4 tsp. Xanthan Gum
1/2 tsp. Salt (if using unsalted butter)
84 g/3/4 Cup Finely chopped Pecans
Using a hand mixer or the paddle attachment on a stand mixer, beat the room temperature butter, and powdered sweetener until light and fluffy, about 5 minutes, scraping down several times to evenly whip
While that whips, measure, sift and whisk all dry ingredients together
Add in the vanilla extract to the whipped butter and sweetener and beat until fully combined
Add in all dry ingredient at once and mix until fully combined, scraping down several times
Fold in the chopped pecans then scoop about one tablespoon mounded dough balls onto a parchment lined cookie sheet (should get about 33), refrigerate for about 20 minutes
Preheat oven to 350 and bake for 8 minutes turning halfway through, while baking sift powdered sweetener of choice
Butter will leak out but gets absorbed back into the cookies, once absorbed and semi cooled, gingerly dust with first coat of powdered sweetener
Once completely cooled, give another light dusting of powdered sweetener and enjoy!
Macros 1/33 Cookies
10 g Fat
4g Total Carbs
<1 g Fiber
3 g Sugar Alcohol
4 g Protein
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