Sugar-Free Glazed Maple Leaf Cookies
These sugar-free glazed maple leaf cookies are buttery crisp roll-and-cut sugar cookies with a maple glaze and finished with walnuts.
Servings 13 glazed cookies
Calories 191.53kcal
Ingredients
Ingredients
- 1 cup almond flour
- ½ cup protein powder 40g (I used Keto Chow Maple Waffle, milk protein isolate)
- ½ cup walnuts finely chopped
- 1 tablespoon coconut flour
- ½ teaspoon ground cinnamon
- 4 tablespoon butter softened
- ⅓ cup granulated sugar-free sweetener I used Lakanto Classic, erythritol & monk fruit
- 1 egg room temperature
- 1 teaspoon sugar-free maple syrup I used Besti maple syrup, allulose
- 1 teaspoon maple extract optional
Icing
- ½ cup brown sugar-free sweetener I used Swerve, allulose & erythritol
- 3 tablespoon butter
- 2 tablespoon heavy cream
- ½ cup powdered sugar-free sweetener I used Swerve, erythritol
- 1 tablespoon sugar-free maple syrup I used Besti maple syrup, allulose
- ½ teaspoon maple extract optional
- Pinch of ground nutmeg
Instructions
- Mix dry ingredients: Whisk the almond flour, protein powder, finely chopped walnuts, coconut flour, and cinnamon together in a medium bowl.
- Make dough: Beat the butter and granulated sweetener until creamy. Beat in the egg, maple syrup, and maple extract, then beat in the dry mixture until it comes together as a dough.
- Roll dough: Dust parchment or a silicone mat with coconut flour. Pat the dough into a rough circle, lay parchment on top, and roll between the 2 pieces of parchment paper to ¼ inch.
- Cut out cookies: Cut your leaves and lift each one with a small offset spatula onto a lined baking sheet. Gather the scraps, re-roll, cut the rest.
- Freeze the cut cookies on the pan for 20 minutes. Preheat the oven to 325°F.
- Bake 12–14 minutes, until the edges are lightly golden. Cool completely on the pan — they're soft coming out and firm up as they cool.
- Make glaze: Combine the brown sugar-free sweetener, butter, and cream in a small saucepan over low heat. Stir constantly until the sweetener dissolves and it looks like caramel, 3–4 minutes. Off the heat, let it cool a minute. Whisk in the maple syrup and maple extract, then the powdered sweetener a little at a time, then the nutmeg. It should be light brown, pourable, and ribbon off the whisk easily. Thin with another teaspoon of cream if needed.
- Dip cookies in glaze: Working quickly and carefully, dip one side of each cooled cookie, let the excess drip off, set on a rack, and scatter walnuts on while the icing is wet. Sets in about 45 minutes.
Notes
Equipment: Leaf-shaped cookie cutter | Small offset spatula | Dipping tool | Rolling pin | Parchment paper | Small saucepan | Whisk | Wire cooling rack
Ingredient Notes
- Protein powder: I recommend a sugar-free milk protein isolate like Keto Chow's Maple Waffle flavor, which has xanthan gum and acacia fiber added for better texture. 80% casein/20% whey blends may also work. Weigh it since protein powder scoops vary.
- Sweeteners: Lakanto Classic (erythritol and monk fruit) for the dough, Swerve Brown (erythritol and allulose) for the icing base, and an erythritol-based powdered sweetener like Swerve Confectioners for the icing. An allulose-based powdered sweetener will not let the icing set.
- Roll between parchment, not on the counter. Dust the parchment with coconut flour first so the dough doesn't stick as you roll it out.
- Keep the dough cold. If it gets too soft to cut cleanly, pop it back in the freezer for a few minutes before continuing.
- Weigh your almond flour and protein powder. Scooped measurements pack down differently and can throw off the texture of the dough.
- BE CAREFUL. The icing will be hot. It's made like caramel, so let it cool for a minute before you start dipping, but you’ll need to work quickly or it will crystallize. If it hardens you can reheat it gently and add a little cream. Use a dipping tool or tongs if you'd rather not use your fingers when dipping the cookies.
- Have your walnuts ready before you start dipping. The icing sets quickly so you need to scatter them on while it's still wet.
- Nutrition and carbs - Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. I have included all carbs in the nutrition label above and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.
Nutrition
Serving: 43g | Calories: 191.53kcal | Carbohydrates: 17.18g | Protein: 5.62g | Fat: 15.07g | Cholesterol: 35.55mg | Sodium: 95.02mg | Potassium: 225.16mg | Fiber: 1.49g | Sugar: 8.14g | Vitamin A: 112.4IU | Vitamin C: 9.55mg | Calcium: 90.96mg | Iron: 0.77mg | Net Carbohydrates: 8.73g | Sugar Alcohols: 4.96g | Allulose: 2g