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Prep time30 mins
Cook time1 hour
Total time1 hour 30 minutes
1 ½ cups Miracle Mix
8 Tbsp. Keto Sweet
2 ounces Kite Hill Soft Fresh Original
6 Tbsp. grass-fed butter, room temp.
1 tsp. vanilla extract
1. Bring butter and cream cheese to room temperature.
2. In a deep bowl, add the soft butter, cream cheese and Keto Sweet.
3. Using a hand mixer, beat on medium speed for 1 minute to smooth and fluffy.
4. Add the vanilla and the Miracle Mix . Blend until combined.
5. Scoop dough onto a piece of cellophane and wrap tightly. Chill for one hour or overnight.
6. Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper.
7.Remove dough from refrigerator and place on a piece of parchment paper. Top with another piece of parchment and roll out to 1/4" thick.
8. Using a cookie cutter, cut out dough. (Note: If dough becomes too "sticky" and difficult to handle place in freezer for a few minutes). Repeat with remaining dough.
9.Place the cut-out cookies onto parchment-lined cookie sheet. Transfer to the preheated oven.
10. Bake 9-12 minutes, just to golden.
11. Let cool on cookie sheet for 10 minutes, then transfer to a wire rack.
12.Decorate with Sugar-Free Royal Icing or Keto Buttercream, if desired.
13. Store in an airtight container.
[NOTE: For slice-and-bake cookies, simply roll dough into a log before chilling. Then slice into 1/4-1/2 inch thick rounds. Bake 9-12 minutes or until golden. Let cool on cookie sheet for 10 minutes; transfer to a wire rack and continue cooling.]
63 calories, 6 g fat, 3 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 8 mg cholesterol, 4 g carbohydrate, 1 g Net carbs, 0.3 g sugar, 1 g fiber, 1 g protein, 78 mg sodium, 47 mg potassium, 21 mg phosphorous
90% Fat | 6% Protein | 4% Carbohydrate
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— Karen W.
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