Low Carb Peach Upside Down Cookies (Gluten Free)
Low carb peach upside down cookies made with almond flour and brown sweetener. Gluten free, golden, and caramelized with juicy peach slices.
Servings: 12 Cookies
Calories: 144kcal
Cost: $8
Ingredients
- 2 ¼ cups almond flour
- ½ cup brown sweetener
- ¼ teaspoon salt
- 2 large egg whites
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 tablespoons brown sweetener
- 1 medium medium peach sliced
Instructions
- Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix until fully combined into a dough.
- On the prepared baking sheet, sprinkle about ½ teaspoon of golden monk fruit sweetener into 12 small mounds (use two sheets for 12 cookies, or bake 6 at a time if using one sheet).
- Place one or two peach slices (about ⅛–¼ inch thick) on top of each sweetener mound. Thinner slices adhere better after baking.
- Using an ice cream scoop (about 3 tablespoons) or your hands, place a portion of cookie dough on top of each peach slice.
- Press the dough firmly down with your hands so it sticks to and fully covers the peach slice.
- Bake for 20–24 minutes, or until the edges are golden and the cookies are set.
- Let the cookies cool on the pan for at least 15 minutes before carefully transferring to a cooling rack. (If moved too soon, the cookies will fall apart.)
Notes
Pro Tip: Start checking at the 20-minute mark. Low-carb cookies can go from perfect to overbaked quickly, so keep an eye on the edges and bottoms instead of relying only on the clock.
Nutrition
Calories: 144kcal | Carbohydrates: 6g | Protein: 5g | Fat: 12g | Fiber: 2g | Sugar: 2g
