Cake Batter Cookies
Macros per cookie:
• 175 Calories
• 17g of Fat
• 3g of Protein
• 2g of Net Carbs
Servings Prep Time
12cookies 15minutes
Cook Time
Servings Prep Time
12cookies 15minutes
Cook Time
Optional Filling
  1. Cream together the softened butter, erythritol and Sukrin Gold with an electric hand mixer.
  2. Then mix in your egg and egg yolk.
  3. Now add your flavors: vanilla, butter and almond extracts.
  4. Next, add your flours and salt. Mix well until it’s combined.
  5. To add your xanthan gum, add in a little at a time while mixing. The batter will thicken slowly.
  6. Lastly, mix in your sprinkles of choice and stir with a spoon to evenly disperse them.
  7. Now, to refrigerate your cookie batter, lay out a piece of saran wrap on your counter and place all your cookie batter onto it.
  8. Wrap the batter into a log about 3 inches thick, making sure it’s a uniform thickness throughout. Refrigerate for 2 hours for it to harden a bit. You may have to rotate the log a few times to make sure it doesn’t flatten too much on one side.
  9. Once it’s hardened up a bit, take it out of the fridge and preheat your oven to 350°F. Unwrap the log and roll it a bit more to get rid of any flattened edges. Slice the log into your desired thickness of cookie. We cut our log into 12 cookies.
  10. Lay the cookie slices onto a parchment paper lined baking sheet and bake for about 10 minutes. The cookies should turn slightly golden. Let them cool completely and enjoy!
  11. You can also whip up a quick butter cream frosting using butter and Sukrin Melis (a powdered erythritol) and sandwich these cookies together! Just use an electric hand mixer to combine the filling ingredients until smooth and creamy.
  12. Enjoy!