Keto Pinwheel Cookies
1.3g
Net Carbs
2.1g
Protein
4.6g
Fat
1.1g
Fiber
54
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 4 ounces Cream Cheese
- 4 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 1/4 cup chopped English Walnuts
- 2 tablespoons Unsalted Butter Stick
- 2 ounces Lily's Sugar Free Chocolate Chips
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 cup Whole Grain Soy Flour
- 2 tablespoons Sour Cream (Cultured)
- 1/4 teaspoon Cinnamon
Directions:
This recipe is suitable for all phases of the Atkins diet except for the first two weeks of Induction due to the nuts.
- Line two baking sheets with aluminum foil; set aside.
- In a bowl, with an electric mixer on low, mix cream cheese, butter, sour cream and sugar substitute until smooth, about 4 minutes. With the mixer still on low, sift flour and baking powder together and gradually add until dough pulls away from the side. Form dough into a rectangle, cover with plastic wrap and refrigerate for 20 minutes.
- While dough is chilling, combine walnuts, chocolate chips and cinnamon.
- Roll dough between two pieces of plastic wrap to a rectangle measuring 8 x11. Remove top layer of plastic wrap, and sprinkle chocolate-nut filling evenly over dough, leaving a 1/2-inch border along the longer side. Roll dough up jelly roll style, beginning with the long side and using bottom sheet of plastic wrap to help roll the dough into a cylinder. Place in freezer and chill for 10 minutes.
- Heat oven to 350°F.
- Using a sharp knife, cut roll into 1/2-inch slices. Arrange slices on prepared baking sheets. Bake 18 minutes, or until lightly golden and set.
