How to make amazing Sugar Cookies that no one will know are #Keto #LowCarb!

[Music]hello everybodytoday we are making the sugar cookies ofcourse with no sugar but the sugarcookies from Quito holidaysthis is one of the most requested videosso we’re going to make those today andit is a multi-part recipe but don’t bescared the multi part is just that weneed to refrigerate the dough for acouple of hours so I’m going to show youhow to make the dough and then in thenext video I’ll show you the rolling andthe baking so what we’re gonna do we’regonna get our butter which it sayssoftened now this has been out all daybut it is November so this isn’tactually particularly soft but are wegonna use be the beater that’s going tohelp with that but it just take a littlebit more work because it’s not soft ifyou can have softened butter that willhelp you and then we’ve got oursweetener now in the recipe I statexylitol do not use erythritol but youcan use a yellow sand this is actually aLilo’s I’m going to do as I promised inthe live Q&A is I’m going to use aLilo’s for all the recipes so that wecan get an idea of how are you Lowe’sworks instead so if you’re in ahousehold where xylitol is not an optionwould be it because of your pets or orbecause it’s not something you cantolerate or you know you have a bloodsugar response to it then a Lilo’s isyour alternative so that’s what we’regoing to do because my butter is notsuper soft before I plunge the mixerinto itI’m just gonna break it up a little bitotherwise when I stick the mixer in I’mgonna have a big mess so if you’re likeme and it’s not super warm where you arethen just break up the butter a littlebit what will help the the mix I get ahead start so just mash it up a bit ofcourse if you want to make a mess or youdrink this for children and it’s morefun and I just leave it but yeahsomething butter will save you some timeand a little bit of energy and it willmake things go easier but I wanted toshow you what to do if you come to thetable with your butter not especiallysoft okayso that’s there so now we’re gonna do iswe’re gonna add the baking powder we’regonna add the xanthan gum and no guargum will not do guar gum and xanthan gumhave different properties different usesin this particular instance the xanthangumreplaces the gluten it provides strengthand structure for baked goods so that’swhy you want Zach them gum noreplacement there you’re going to wantsome sea saltI love Redmon’s I have a code for thatI’ll put the link in the video below andyou’re going to then cream them togethernow you could either do this by handwhich was how I spend half of mychildhood which was creaming butter andsugar for my mother to make a variety ofbaked goods or if you like you can use amixer you could alsouse a one of these you could use a stickyou could also use a stand mixer sowhatever you have and if you don’t haveanything electric you can sure do thisby hand because that’s what I used to dowhen I was in the queue so I’m justgoing to get a little bit noisy here Iam going to mix this until the butterand the sweet now are light and fluffyand I think you can see now why in therecipe it says that the butter should besoftened because as you can see this istaking quite a while to come together soif you can get your butter softeneddefinitely not melted but softenedbefore you start that will make thisprocess a whole lot easier[Laughter]feel free just get through this barnow I am just for the sake of time I amgoing to pop this in the microwave justto soften that butter[Music]okay what I said about the mess okayI specifically do end up microwavingyour butter don’t melt it make it saltybut not melting but we’ll see now howmuch better life is if you soften evenhave Sakamotookay so what we wanted was light andfluffy and that’s what it will becomevery pale and it will be Duffy so and alot of you who’ve made before willremember light and fluffy from yourregular sugar days okay so now I’m goingto putthe farm flour into a bowl add thecoconut flour and we’re going to add thekonjac glucomannan powder my favorite inthis instance the contact flour alsoreally helps the cookies to staytogether so you won’t want to miss thatnow you want to mix all of those inreally well and the reason for that ismostly because of the contact flour allthe glucomannan you want becausecontacted blue common enough is athickener as well as other things thatit does so well because it’s a thick nowwhen you add liquid to it or add it to aliquid thing you will get much betterresults if it is evenly dispersed now inthis particular recipe the way to getthe the konjac flour as evenly dispersedas possible is to mix it thoroughly withthe coconut and our members to beginwith so then when your going to add thisto your creamed butter mixture you’renot worrying about on sub-project orclinging together because they aredistributed amongst the almond flour sodo not skip out the step just in orderto save a bowl don’t skip out the stepof mixing the konjac flour into thealmond flour and thecoconut flour first those of you whohave been following me for a while knowthat there’s a really good reason forall the instructions in my recipes evenif you don’t understand them there’s areason they’re there in this particularinstance super important that you don’tskip ahead just to save the bowl mix itall together like that first then you’regoing to get your almond milk and you’regoing to put that in your butter andsugar your vanilla extract and thenyou’re gonna add an egg now here’s mything with eggs and I don’t know ifyou’re the same my mother taught me tonever crack an egg straight into thebowl because if the eggs bag you’veruined the whole thing so I always Ialways crack an egg into a little cupand also just give it a little whisk sothe other reason is that if you happento break the shell you can fish it outof here a far more easily beingconditioned out of there so crack youreggs one by one separately into anindividual container or mix and then addthe egg here and then you’re going tomix that until it’s completely combined[Music]now because I made a bit of a messearlier I I’m gonna just scrape thesides down and then mix it one more timeokay so then you want to make sure it’scompletely mixed in but there’s nothere’s nothing kind of curly lookingit’s just a smooth homogeneous mixturethat’s what it should look like now whatwe’re gonna do is we’re gonna putapproximately half of your flour mixturedoesn’t have to be accurate in this andyou’re gonna mix it with the mixer but Iam recommend that you just stir it giveit a quick stir first before you put themixer in that box if you’re doing thisfor the stand mixer then you’ll be finenow that little premix I did was simplyto help avoid a mess if I’d have put thethe mixer straight in we would have gotalmond flour everywhere so part ofcooking is finding efficient clean waysto do things okay so the flour in thereyou’re then going to add the rest ofyour flour mixture and you’re going toincorporate that into your dough withand the reason you’re going to do thisby hand is just because it can get a bitgnarly for a for a electric mixer to dothis and it also is really difficult toclean now I hope that you can see nowwhy I was so precise about putting thekonjac flour mixing it into the almondsfirst if you have tried to put thecontact plow straight in here you wouldnot have got nearly an even distributionof contact flour through the doughmixing it thoroughly into the islandflour first we’ll make sure that it’sreally really evenly distributed in thefinal dough so that’s why we do thatand that is what it looks like it’s kindof sticky like that so what I’m going todo now you can either put it in plasticwrap or place it in a ziploc bag and youwant to put it in the fridge for acouple of hours to become firmand there’s your sugar cookie doughwhich is going to go in the fridge for acouple of hours and in the next video[Music]hello this is part 2 of sugar cookies Ihave the dough that we made it’s been inthe fridge now the instruction set upfor hours but this has actually been inthe fridge overnight so just know thatif necessary this is something that youcan make ahead of time you don’t have tofinish it the two hours after you’vemade it this is a safe in the ovenovernight in the oven in the fridgeovernight so mine is pretty firm andit’s also I can feel it is a little bitstickynow the oven has already been put on 350and it’s just pinged to tell me it’sready so this is a little bit sticky andremember this is made with butter so ifyour hands are warm you’re gonna havemore problems with this dough the thebenefit of a stone countertop is that ithelps to keep the dough cool but youstill might need a little bit of almondflour just stop it sticking now I’musing a this mat thing which actually Ihate drives me crazy because it doesn’tstay flat so that’s why I’ve got thingson one of the corners I’m going to getanother one that stays flat so nowyou’re going to get your dough andyou’re just going to start probably andbecause this isn’t made with traditionalflower it’s not throwing methods arequite so critical but you will find thatyou will it will be easier in terms ofkeeping it a shape that you want if youturn the dough you’ll also find that ifyou do that every you know a few secondsyou’re making sure that it’s not stuckto your rolling surface which will makethings easier in a long run so and ifyou feel it starting to stick just shushthat’s a technical term that’s a littlebit more now these don’t really rise soyou want to roll it out pretty much thethickness that you want the cookies Isaid about a quarter of an inch ininstructions and I would say we’re aboutthere you don’t want them too thick butyou probably don’t want them too thinbut this is something where personalpreference is is a thing so if you likebecause sugar cookies leave them thickerif you like thinner more dainty ones dothat too now as well as being a weightthese is I’m just going to use a roundcutter I would encourage you to use anyshape cutter you feel like usingseasonal shapes round square whateveryou feel like if you feel like havingsome fun if you want to decorate then goahead and use whatever cut you like butI’m going to start over herenow if they don’t come out that’s finejust leave them there and I’m going togo around ones that do come out you cansimply start putting them straight onthe tray if they don’t come outwe’ll put pick them all up in a minuteand I’ll show you a little trick todoing that but you can see how thickmine are but as I said if you preferthem thicker that’s fine if you preferthem thinner that’s just fine too nowthe reason I take a bit of care to getthem as close as possible with thecutter is simply so that I get as manycookies out of the first roll as I canand the reason for that is so that thedough isn’t isn’t worked too much in thecase of a normal sugar cookie maybeflour that’s important because ofactually overworking that dough itselfbut in this case the reason I don’t wantto mess with the dough any more than Ihave to is because there’s butter andthe longer you take to do this for themore time that you have to pick up thescraps and re-roll them your dough isgetting hotter and hotternow how many have I got here one twothree four my season out of twelve soobviously I’ve made these thicker thanthe ones I made originally becauseoriginally I got thirty cookies out ofthat fetch andI’m only going to get about 20 out hereso you want to take a few seconds longerto get as many cookies out of that firstroll as you can and then any that don’tcome up with the cutter I want you touse a palette knife of some descriptionthis is called an offset because thehandle is like this this as opposed toyou could use this but it’s moredifficult to get your hand in becausethere’s no angle so I like to use anoffset for this just because and thereason I want you to do this is becauseif you can do with your fingers you’regoing to shoot the cookie you’re goingto make it misshapen if you don’t careabout thatabsolutely fine do it with your fingersif you do care about that using apalette and an offset one will make iteasier although you’re perfectly good atusing this one it interests you justdon’t have to smoke one for your hand soI can’t get any more out of that so whatI’m gonna do is I’m gonna pick up allthe bitsand I can already tell that that thosegetting warmer because it’s been out ofthe fridge so that’s why I encourage youto get as many cookies out of this firstroll as you can you can see also thatthis is now getting a lot softer thesofter it gets the more difficult it isgoing to be to work with it might startgetting stickier and you’ll see thistime it’s sticking to the pin you can ifyou’re somewhere warm or if yourpitching is super or because you’ve beenbaking or your hands are super warm orfor whatever reason you get to thispoint and it’s too sticky to work withsimply put it back in a bowl wrap up andfilm put it back in the fridge and theseones that you’ve got on trays you canperfectly you can leave them and waituntil they’re all doneor you can bake it in two batches or theother thing that you can do with thisthese cookies is that you can make awhole batch cook one lot half the lotone day see now it’s going to get moredifficult just because the dough isgetting warm because the butter ismelting the butter is getting softso everything’s getting trickier so as Iwas saying you can and if you’re fine ifyou just do push that in you’re going tobe shaping you so if you just Jenjiggle your spatula you will preventyourself from making your cookiesmisshapen so as I was saying you cantotally make the dough finish half of itinto cookies cook them leave the rest ofthe dough in the fridge for two threefour five days and then roll out thesecond half and bake a fresh batch youdon’t have to make this all at once so Ijust got one more pass here thosegetting super soft I might get two moreout of theresee how miss shape and that one wasthere getting that on there okay now asI said in the in the live Q&A s that wedid I’ve used hourly loads in all theserecipes so I will report back if thetiming is any different so you are goingto baking the center of the oven this isgonna be my oh man we’re gonna get onemore out of therethere we go so it’s getting super softnow because they around so you may wellif you’re warm or your kitchens warmjust these just roll half cut half putthe dough back in the fridge just for 20minutes or so to stiffen up again andthen roll it out before you bake them inthe oven if you don’t care about a fewbeing misshapen then have at itbut if you do that’s the answer I’ll putthat little one there as my testso there’s your sugar cookies I’m gonnapop them in the oven and I will reportback on timings if it’s any differentfor a yellow than it was on top