Recipes

Low Carb Cornbread Cookies Recipe

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Atkins Low Carb Cornbread Cookies
9.2g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 14 Minutes
Phase: Phase 3
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
10.6g

Protein

27.4g

Fat

2.2g

Fiber

326cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 tsp baking soda USDA
  • 2 Tbsp vegetable shortening Crisco
  • 0 1/2 tsp table salt USDA
  • 0 3/4 cup almond flour, super finely ground, gluten free King Arthur Flour
  • 2 tsp coconut flour, finely ground, organic King Arthur Flour
  • 1 lrg raw egg USDA
  • 1 svg vanilla milkshake protein powder FoodData Central: Quest Nutrition
  • 0 1/2 tsp vanilla extract USDA
  • 0 1/4 tsp baking powder, low sodium USDA
  • 1 tsp sugar free maple flavor syrup, Maple Grove Farms
  • 3 tbsp Magic Baker Brown zero calorie sweetener, Splenda
  • 0 1/4 pinch table salt USDA
  • 5 Tbsp butter, unsalted USDA
  • 3 tbsp sugar free maple flavor syrup, Maple Grove Farms
  • 2 tbsp Magic Baker zero sugar baking blend, Splenda
  • 0 1/3 cup yellow cornmeal, whole grain USDA

DIRECTIONS

  1. Heat oven to 325°F and line a baking sheet with parchment paper.
  2. In a large bowl, use an electric hand mixer on medium speed to mix together 3 tablespoons room temperature butter, shortening, brown sweetener, and granulated sweetener until well combined. Add room temperature egg, 1 teaspoon sugar free maple syrup, and vanilla extract, mixing on medium until combined and smooth.
  3. To the butter mixture, add almond flour, cornmeal, coconut flour, ½ teaspoon salt, baking powder and baking soda. Use hand mixer on low to mix until just combined. Use a ¼ cup measure to create 5 cookies spaced evenly on the prepared baking sheet. Use wet fingers or a rubber scraper to form the cookies, rounding the edges and evenly flattening them to ¾ to ½-inch high.
  4. Bake for 14-19 minutes, until browning on top and cooked through, watching closely in the last 3 minutes to ensure they don’t burn. Cooking for too long will result in dry cookies. Cool on the baking sheet for 5 minutes, then transfer the cookies on parchment paper to a wire rack to fully cool. Note that these cookies are fragile and will crumble before they are fully cooled.
  5. While the cookies are cooling, make the frosting. In a medium bowl, combine remaining 2 tablespoons room temperature butter, vanilla milkshake protein powder, 2 tablespoons sugar free maple syrup, and a pinch of salt with an electric hand mixer on low speed. Blend until evenly combined. Frosting will be sticky.
  6. Cover each cookie evenly with frosting, roughly 1 rounded tablespoon on each. Drizzle with remaining sugar free maple syrup, ½ teaspoon for each cookie. One frosted cookie as described is one serving.

Cooking Tip

Low carb baking can be a little tricky for those just starting out so here are a few tips that can help increase success. First, let the fats and eggs come to room temperature before beginning. Second, check your oven temperature- low carb flours used in this recipe brown more easily, so if the oven is too hot, they are more likely to burn. Third, our recipes are developed and tested at over 5000 ft in altitude, so to adapt for lower lying areas increase the baking powder and soda by a smidge, reduce the liquid by a smidge, and/or add a couple pinches of coconut flour to the batter. These cookies will hold together nicely once they are fully cooled, but are intended to be cakey, so they will stay soft. Be gentle when frosting so they don’t fall apart!