Growing up and living my entire life in New England, besides our ‘we hate everyone’ attitudes, the other thing we truly love is our maple syrup. Not that stuff you get in a squeeze bottle at the grocery store that’s labeled ‘Pancake syrup.’ Nope. That’s not REAL maple syrup. Not even close. Once you’ve had the real stuff, it’s hard to go back to anything else. There’s nothing quite as exquisite as a nice dollop of grade-B (no, not grade-A. Grade-A is for export, the grade-B stuff has all the deep, wonderful, sweet flavor so we keep it for ourselves 🙂 ). Being keto, this makes me sad. I love maple. The taste. The smell. The shape of the leaves. The colors they get in fall (yeh, I know I hate fall but…). But I don’t love the carbs. Nope.
So last night when making the gingerbread men, The Lady reminded me that I haven’t made the maple cream cookies she’s been dropping hints about and pinning ideas for. Hmm. How could the Hobbit miss this?? Easy. He’s an idiot :). Today was the day to make up for that. Looking around at recipes, I couldn’t find one that really fit what I wanted to accomplish – good taste, consistency, and keeping the carbs under control – without 8000 steps, 19 bowls, 3 mixers, standing on one foot while gathering the tears of virgins under a 1/32nd moon. You know those recipes, right? They look FRIGGING AMAZING on Pinterest, Foodgawker, and Yummly, but then you look at the ingredients and think ‘who in the hell has all that shit?’ Scanning further down, you see more steps than it takes to launch the space shuttle. Nope. Not happening. On top of that, you know damn well that no matter how GORGEOUS the pics are, what you are going to end up with isn’t going to look anything like that, or at least that is how it works for me. I’ll be honest, I don’t spend a lot of time staging my pics (like you couldn’t already tell that) despite all the advice otherwise. I use a camera phone. I use simple white plates. I don’t use props. I don’t fuss for hours making everything look just right. Probably foolish of me, I know, people love food porn. But, for me, I like simple and realistic. We are simple folk here in Hobbitville. We have one setting for 4 (there’s only two of us but who knows, someone MIGHT visit. Not often), two sauce pans, a few skillets, one ancient stand mixer, one low-buck hand mixer, and the holy grail of blenders – a Blendtec. We don’t do fancy, it’s not our lifestyle. Nothing against having nice stuff, just that isn’t how we roll.
So, now that I’ve rattled on, what about the cookies?? This is a pretty simple recipe, not a lot of ingredients or out-of-the-ordinary ones. It doesn’t take much time and not a lot of steps. Please do note the oven temp – 300F – as these are a lower heat. I tried 350F. Nope. Not cool unless you like plywood as a snack, if there any woodchucks reading this, go with 350F, otherwise 300F and not a touch more. Also, I cut mine into squares because remember that ‘simple’ thing? Yeh, we don’t have cookie cutters except for the gingerbread man one…and we only have that because it was here when we moved in :). So, if you have cutters, feel free to make these the shapes that please you. Ok, shall we get to it?
Keto Maple Cream Cookies (makes 12 cookie sandwichs, 24 total cookies)
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup vanilla whey protein (low carb – I used Dymatize Elite)
- 1/4 cup butter – melted
- 2 eggs
- 1 tsp baking powder
- 1 tsp maple extract
- 1/2 cup granulated sweetener (Stevia, Swerve, etc)
- 1/8 tsp salt
Preheat oven to 300F
Get out your biggish mixing bowl. Whisk the eggs, butter and extract together until eggs are well-beat and a little frothy. Add the rest of the ingredients and mix well with a spoon or my favorite tool, a silicon spatula. It will seem dry at first and look like it just isn’t going to come together. Keep mixing. When it comes together without crumbling apart, pick it up in your hands and kneed it for a few seconds like you would pizza dough. Let it sit for a few minutes – go get a cup of coffee or something.
Now plop it on a sheet of parchment and put another sheet (or plastic wrap or sandwich between two silicon mats) over the top and press it down flat. Get out your rolling pin and roll it out in a rectangle to about the thickness of a couple of stacked quarters. Even it up with your hands if you need to, this is very easy-to-work with dough.
Cut the shapes you want. Put the cut pieces on a parchment or mat-lined cookie sheet, leaving a little space between to allow them to puff a little.
Pop in the oven for about 20 minutes, checking occasionally to make sure they don’t overcook. You want them to just start to brown on the edges. Once done, remove from the oven and move to a rack to cool.
While the cookies are cooling, let’s make the filling.
- 1/4 cup butter – softened
- 1 cup granulated or powdered sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
- 2 tbsp heavy cream
Put the butter in a bowl and with your mixer, start blending it. SLOWLY ADD SWEETENER! That is, unless you like looking like a toddler that found the baby powder, ask me how I know…
Once the two are combined (don’t worry if it looks lumpy and dry), add the other wet ingredients, then mix until combined. Kick it up to whip for a few seconds to make it nice and fluffy.
Spread some filling on half the cookies. Top with the other half. Hide half for you for later. Share the rest. Ok. Hide 3/4 for you for later and share the rest. Tell them it was a small batch:).
Nutritional information (per cookie sandwich) : Calories: 123, Fat: 12, Protein: 4, Carbs: 1, Fiber: 1, Net carbs: 0
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me :). If you do your own tweaks, let me know, I love to learn new things!! Also, follow me on Pinterest so you can easily save these to your boards! The link to my account is at the bottom of the page. Thanks!