Who wants to without wheat flour and without sugar and Low-Carb baking cookies, the needs to add to his stock cupboard with a range of ingredients, and learn to deal with it.

nut and coconut flour, for example, have a sweet taste. Therefore, these are the cookies especially suitable for the sweet Low-Carb. A flour-free dough is a little oily and loose than they are normally accustomed to. For the Success of Low-Carb cookies, wet your hands or kitchen utensils with cold water and put baking paper under and on the dough when you roll it.

these ingredients, you should use Low-Carb-cookies:

KokosmehlKokosblütenzuckerMandelmehlhaselnussmehlsukrin Gold (consists of Sukrin (the sugar alcohol Erythritol), Tagatose, Glycerol, malt extract (gluten free) and Stevia. It contains almost no calories and has a glycemic Index of 1)recipes for Low Carb cookies real rum balls – Low-Carb Fullscreen

Low-Carb rum balls

©Columbus Leth/Christian publisher

In recipes for rum balls you should always use cake scraps. But who the cake is left? Therefore, this recipe begins with baking, first a cake for the rum truffles.

ingredients for about 12 pieces:

For the basic cake

1 Egg1 TBSP Sukrin Gold50 g Butter, geschmolzen½ TSP ground Vanille1 TL Backpulver25 g deoiled Mandelmehl1 TBSP coconut flour

For the rum truffles

100 g Sahne100 g dark Schokolade45 g Kokosraspel25 g hazelnut flour(self-ground)2 TABLESPOONS Kakaopulver1–2 TBSP Sukrin gold 1 Cup Espresso30 g raspberries, crushed(to taste)½ TSP ground Vanille2 teaspoon Rum essence, or dark Rum1 pinch of salt

For the Streusel

coconut unsalted pistachio kernels,finely chopped freeze-dried raspberries,finely chopped


For the cake and the Egg with Sukrin were Gold, then the Butter and mix everything carefully to mix. The rest of the ingredients, so long stirring, until a thick cake of dough is formed. Preheat the oven to 180 °C (fan) preheat. Divide the dough into two to three muffin tins (preferably silicone) and 10-15 minutes to bake, until the cake is Golden yellow.

take Out and leave to cool (if it is to go fast in the fridge).

For the rum truffles heat the cream in a small saucepan and the chocolate in it to melt. The cake in a bowl, crumble and add the remaining ingredients. With the hand mixer mix to a firm dough. The dough for 3-4 hours in the refrigerator until it is firm enough to be rolled.

form into balls and place them in the sprinkles your choice of roles. Until Serving keep in a cool place.

Low Carb coconut macaroons with Orange and chocolate Fullscreen

Low Carb coconut macaroons

©Columbus Leth/Christian publisher

the ingredients for 20 pieces:

3 Eier75 g Butter, geschmolzen3 TBSP Sukrin Gold or Kokosblütenzucker125 g Kokosraspel1 TSP ground vanilla grated rind of 1 untreated Orange1 EL Kokosmehl100 g dark chocolate


More Low-Carb baking recipes in the “Low Carb High Fat. The Baking Book”. Published in Christian publishing. 19.99 Euro. 160 pages.


The eggs with the Butter layers. Then Sukrin Gold, coconut, vanilla and orange zest. Finally, the coconut flour carefully. Preheat the oven to 170 °C (fan) preheat. The dough in small portions on a baking paper lined baking tray and 10-15 minutes of baking, until the macaroons are Golden-yellow. Remove and place on the baking sheet and let cool. Melt the chocolate and the macaroons careful with the floor dipping. To Cool off on a baking paper-lined plate and place in the refrigerator until the chocolate is firm.

Low-Carb-cinnamon rolls with Butter-chocolate-filling Fullscreen

Low-Carb-cinnamon-establish snails

©Columbus Leth/Christian publishing house

A roll from a flour-free dough, even the most skillful and bustle of the sweat on the forehead. Here is a few tips that this piece of art a little easier.

ingredients for 16 pieces:

4 Eier50 g Butter, melted,+ more for Einfetten100 g Sahne50 g Kokosmehl50 g almond flour (self-ground)2 TABLESPOONS Flohsamenschalen1 EL Sukrin Gold½ TSP ground Kardamom1 pinch of salt

For the Butter-chocolate filling

60 g dark Schokolade100 g soft Butter1 tablespoon ground Zimt1–2 TBSP coconut blossom sugar or Sukrin Gold

For Garnish

50 g dark chocolate, melted


lay The eggs with the Butter and the cream. Subsequently, the remaining ingredients and carefully stir. The dough rest for 5-10 minutes, until it has become solid.

preheat The oven to 180 °C (fan) preheat.

A piece of parchment paper with melted Butter once the dough on it. Cover with wax paper and gently with the rolling pin roll out until you have a dough sheet is formed in the size of the paper. The dough and the now top parchment paper, carefully remove it. On

this way, the dough comes off the roll easier.

For the filling, melt the chocolate and leave to cool. The soft Butter with the cinnamon and Sukrin Gold mix and the chocolate, stirring.

Now the filling evenly on the dough. To shape the dough using the baking paper gently to a long role. If necessary, the dough again and again, carefully with a knife remove the baking paper. Then

with a sharp knife about 1 cm thick rolls from the roll off. In between the knife again and again with cold water to moisten. The snails on a baking paper lined baking sheet or

in muffin forms. A little press flat and bake in the oven for 12-15 minutes to bake.

Before Serving with melted chocolate sprinkle.

More Low-Carb recipes with the colleagues from Brigitte.de discovered.