Recipes

Low Carb Gummy Bear Sugar Cookies Recipe

Atkins Low Carb Gummy Bear Sugar Cookies
3.4g
Net Carbs
Prep Time: 130 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.8g

Protein

17.6g

Fat

5.6g

Fiber

195.2cal

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

  • 5 Tbsp butter, unsalted
  • 0 1/4 cup truvia, sweet completed granulated sweetener
  • 1 lrg raw egg
  • 2 tsp vanilla extract
  • 1 1/2 cup almond flour, super finely ground, gluten free
  • 0 1/2 tsp baking powder, low sodium
  • 0 1/4 tsp table salt
  • 2 pack Atkins Endulge Gummy Bears

DIRECTIONS

  1. In a large bowl using an electric mixer, cream together room temperature butter and granulated sweetener on medium speed until lighter in color and fluffy. Add cold egg and vanilla and continue to mix on medium, scraping down the sides to ensure even mixing. There will be small butter chunks at this stage. Add almond flour, baking powder and salt to the mixer bowl. Mix on low until combined and a sticky dough forms. Scrape onto a piece of parchment paper, form into a log, place in a resealable bag, and refrigerate for at least 2 hours.
  2. Before removing the cookie dough from the refrigerator, heat your oven to 350°F, and prepare a baking sheet with parchment paper.
  3. Divide the cold dough into 9 equal slices, then flatten and shape into 1/4-inch thick rounds on the parchment paper lined baking sheet. Bake on the oven’s middle rack for 25-30 minutes or until the edges are golden brown and the middle is a creamy golden. Watch closely in the last 10 minutes and cover cookies with foil if edges become overly dark. Remove cookies from oven, evenly distribute Atkins Endulge Gummy Bears on each cookie, gently pressing them in, and cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. 
  4. Store cookies in an airtight container at room temperature for up to 12 hours, or in the refrigerator for up to 5 days. You can also freeze these cookies and thaw them at room temperature for about 2 hours before serving. One 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, 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. Second, our recipes are developed and tested at over 5000 ft in altitude, so to adapt for lower lying areas increase the baking powder by a smidge, reduce the liquid by a smidge, and/or add a couple pinches of flour to the batter. If you find your cookies are spreading a lot, chill the dough for longer. Also note that this cookie dough can be rolled out to no thinner than ¼-inch and be cut out using cookie cutters if desired. Just note that the net carbs per cookie will vary based on the amount of dough used for each cut out.

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