Traditional New Mexican Cookies with a keto twist. These keto Biscochitos are sugar free and full of healthy fats. Your gonna love them!
Pre Heat the oven to 350 and prepare your cookie sheet using either a silpat or parchment paper.
Measure and place the lard, and sweetener inside the food processor. Pulse the food processor until combined fully.
Add the Stevia, salt, whiskey, anise and vanilla extract to the food processor and pulse until combined. You can substitute unflavored stevia and some orange extract if desired. Add more or less of said ingredients to taste. Everyone's Aubuela made these different and here is the place where you can get creative and add or subtract for flavor and really make it your own.
Add the rest of the dry ingredients (Coconut Flour, Almond Flour and Gelatin) and combine in the food processor. Use the lower speed at first and then a higher setting as the dough forms. Stop and scrape the sides then pulse the dough a few more times until it forms a nice dough. Add a pinch of Coconut flour if the dough is too moist.
Place a piece of parchment paper on the counter and then scoop about a third of the cookie dough on to the paper. Place another piece of parchment paper on top of the dough.
Using a rolling pin gently roll the dough out into a circle. Roll the dough until it is about 1/2 inch thick. Using cookie cutters, cut out your keto Biscochitos. Place the cookies on the cookie sheet. These cookies do not spread out so you can place them pretty close together. Repeat this step until the cookies are all cut out. If your dough is not holding its shape like you want it to place the dough in the refrigerator for about 15-20 minutes to firm it up and try again.
Bake the keto Biscochitos in the oven for 8-10 minutes at 350 or until the cookies have browned just slightly around the edges.
Using a spatula, gently place the keto biscochicos on to a cookie cooling rack. Sprinkle Cinnamon on top of the cookies while they are still warm. You can add a teaspoon of sweetener to the cinnamon and shake that on as a topping to make the cookies just a bit sweeter if desired.
LET THE COOKIES COOL before you try them. They will get better as they cool. They are best the day after you make them and let the flavors meld together. Store in a dry air tight container - Happy Holidays!!
This recipe was made with love by Becky Craigo - www.omgketoyum.com