I devour these cookies, whether it be cheat day or not! Cookies were the thing I missed the most when I went to a low carb diet, now 5 years ago. These Low Carb Mexican Cookies have satisfied any cravings for desserts that are both sweet and have a bread-like texture. The chili spice and cinnamon boost the flavor and the almond flour and egg give it texture. I actually prefer them over other cookies now that my old sweet tooth has been buried for so long.
Flavor Additions to Low Carb Mexican Cookies
If you like chocolate cookies, you can add 2-3 tsp cocoa powder without significantly changing the calories/sugar/carb content.
The other option to change up the Low Carb Mexican Cookies is to decrease or increase the amount of heat by the type of chile pepper spice you use. I used a teaspoon of medium-hot, smoky ancho powder within the batter and then dusted the cookies with a hot, smoky chipotle powder.
You could substitute a non-smoky pepper for the batter and a milder pepper for the dusting if you like. Non-smokey, milder pepper spices might include sweet paprika, aleppo, dried anaheim, or dried sweet banana.
A non-smokey, but still hot pepper powder for the dusting would be serrano, gong bao, aji, etc.
Most of these spices or spice blends can be found at my online store, or you can purchase many of them at any specialty spice store (or the local grocery store).
Low Carb Mexican Cookies
- 2 1/2 cups Almond flour
- 3 Tbsp Truvia adjust according to your favorite sugar or sugar substitute
- 1/2 tsp Baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp medium hot chile spice I used smokey Ancho
- 1/2 tsp ground star anise
- 6 Tbsp unsalted butter slightly melted
- 1 large egg slightly beaten with whisk
- 1 tsp vanilla
- 1 Tbsp chipotle spice powder
- 1. Place a piece of parchment paper on a cookie sheet and preheat the oven to 350 degrees
- In a large bowl, whisk together all dry ingredients (flour, sugar baking soda, salt, and spices
- In a small bowl, whisk the egg, add the butter and vanilla and either whisk together thoroughly or use a hand blender to blend
- Make a well in the dry ingredients and add the wet ingredients to it and mix together with a fork or spoon until you have a pliable dough (you can use your hands to mix also).
- Use a tablespoon or a small scoop and place a small mound of dough on the cookie sheet with parchment paper (there should be enough for about 21 cookie mounds). Flatten each mound with your hand or a fork. The dough will not spread so whatever size you make your cookie on the sheet is the size it will come out
- Sprinkle the chipotle powder over each cookie and bake at 350 for about 13 minutes or until golden. Let cool on cookie sheet for about 10 minutes before removing.
For more on low carb lifestyles:
For a list of allowed foods and tips for low carb and keto diets, click here.
If you are experimenting with the nuances of the various low carb diets and want more information on how they differ, click here.
And finally, if you have met your fat loss goals and are curious about some maintenance strategies, click here.
Online Coaching Available:
I have followed the slow carb diet for 2 years, the keto diet for 1 year and now I currently do a nuanced version of the best of both including a 16/8 intermittent fasting protocol. I have put my “been there done that” knowledge to work helping people figure it out and customize the approach that works for them. I am currently an online fitness coach (info can be found here if you’re interested), and have just hit the 325-client mark. Come and visit me and see if online coaching might be for you!
If not for diet or exercise, there are other coaches on the site that coach anything from writing a blog, to getting up early, to getting rid of that pesky procrastination. Explore the site while you are there. There are some wonderful coaches and the testimonials will tell you what you need to know. Click here to get to my profile and then explore others from there.