These are beautiful swirled cookies perfect — elegant piped dough that bakes into golden, buttery spirals. Made with almond flour and protein powder, they deliver a satisfying shortbread-like texture while staying low carb and high protein.
Why You’ll Love This Recipe
- High protein from whey + almond flour
- Buttery, crisp edges with tender centers
- Classic swirl look just like the photo
- Great for holidays, gifting, or daily snacks
- Freezer-friendly dough
Ingredients (Makes 24–30 cookies)
- 1½ cups (150g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra flavor)
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together softened butter and sweetener until light and fluffy.
- Add egg, vanilla, and almond extract (if using). Mix well.
- In a separate bowl, whisk almond flour, protein powder, baking powder, and salt.
- Gradually mix dry ingredients into wet until a soft, pipeable dough forms. If too stiff, add 1 tsp softened butter.
- Transfer dough to a piping bag fitted with a large star tip. Pipe 1.5–2 inch swirls onto the baking sheet, spacing 1 inch apart.
- Bake 10–14 minutes until edges are lightly golden. Cool on the sheet for 10 minutes (they firm up as they cool).
Prep Time: 15 minutes Bake Time: 10–14 minutes Total Time: 30 minutes
Nutrition (Per Cookie, approx. 1/26)
- Calories: ~75
- Protein: 3g
- Total Carbs: 2g
- Net Carbs: 1.5g
- Fat: 7g
