Low Carb Russian Teacakes 2

Low Carb Russian Teacakes

I recently decided to make my Low Carb Russian Teacakes, but found I was out of vanilla whey protein.  Not to worry…  I had some unflavored whey protein and made this alternative version.  It’s also a smaller batch than my original recipe.

Low Carb Russian Teacakes 2

1/2 cup salted butter, softened
1/2 cup powdered erythritol (+ extra for coating)
2 teaspoons vanilla
3/4 cup unflavored whey protein powder
3/4 cup almond meal
2 tablespoons Wheat Protein Isolate 5000
1/4 teaspoon salt
1/2 cup chopped walnuts

Preheat oven to 400.  Put a silicone mat on a large cookie sheet & lightly oil.

In a medium bowl, mix butter, erythritol, and vanilla.  In a separate bowl, mix remaining ingredients, then add to butter mixture.  Mix well until dough holds together.

Shape into 1″ balls.  Place on the silicone mat.  These aren’t going to spread, so you can put them fairly close together.

Bake for 8 – 9 minutes, until tops and bottoms are lightly browned.  Let cool on cookie sheet for 5 minutes.

Remove from cookie sheet.  Lightly cover with powdered erythritol while still warm.

Makes 24 cookies.

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