Gf & sf

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 9/16 cup Almond flour
  • 2 tsp Baking powder
  • 1/3 cup Coconut flour
  • 1/3 cup Flax meal, ground
  • 3/4 cup Oat fiber
  • 1 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3 drops Lemon essential oil, pure

• Dairy

  • 3/4 cup Butter
  • 1 cup Sour cream or 0% plain greek yogurt

• Other

  • 2 teaspoons glucomannan*
  • 6 tablespoons Truvia, or ¼ cup Super Sweet Blend, or ½ cup THM Gentle Sweet (THM Store

Found on gwens-nest.com

Description

Ingredients

• ¾ cup oat fiber*
• ⅓ cup + 1 tablespoon coconut flour*
• ⅓ cup + 1 tablespoon ground flax meal (I loveFlax USA brand)*
• ½ cup + 1 tablespoon almond flour (I prefer Honeyville)*
• 2 teaspoons glucomannan*
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup (1½ sticks) butter
• 6 tablespoons Truvia, or ¼ cup Super Sweet Blend, or ½ cup THM Gentle Sweet (THM Store)
• 2 eggs
• 1 cup sour cream or 0% plain Greek yogurt
• 2 teaspoons vanilla extract
• 3-4 drops pure lemon essential oil, optional
• 4 egg whites, at room temperature
• 6 tablespoons Truvia ground fine, or ⅓ cup Super Sweet Blend ground fine, or ¾ cup Gentle Sweet (THM Store)
• 1 tablespoon hot water
• 2 tsp. pure vanilla extract
• 10 ounces (2 ½ sticks) of butter,at room temperature-cut into tablespoon chunks
• ½ cup whipped cream cheese spread
• pinch of salt
• 2-4 tablespoons heavy whipping cream, optional to reconstitute after chilled

Directions

• In a medium bowl, combine the dry ingredients: oat fiber, coconut flour, flax meal, almond meal, gluccie, baking powder, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sweetener together on medium-high speed until soft and fluffy.
• Beat in the eggs, sour cream, and vanilla and blend until creamy.
• With the mixer on low speed, add in the dry ingredients ½ cup at a time, mixing just until incorporated and evenly mixed.
• Turn the dough onto plastic wrap, and flatten into a disk- wrapping securely and chill 1-2 hours or overnight.
• Divide the dough into two portions, re-wrap the saved dough in plastic wrap and place it back in the fridge.
• Roll out one section at a time on parchment paper OR with a little additional oat fiber on your board to avoid sticking. Don’t work the dough too much or it will get tough. You can also oat flour your rolling pin and cookie cutters to prevent sticking if needed.
• Roll the dough a little over ¼″ thick.
• After rolling, cut the cookies- see how many you can get out of that round! I tell my kids to fit the cookie cutters on like puzzle pieces.
• Peel off the extra scraps and then transfer to a cookie sheet using a spatula. I got about 24 medium to large cookies out of one batch of dough. I gently reform the scraps and re-roll until I use it all up.
• I recommend using parchment paper for baking- it helps with clean up, and you can slide all of the cookies off of the sheet at once and use the sheet to bake another batch
• Bake the cookies for between 8-10 minutes at 350 degrees. Bake until the bottoms are JUST beginning to brown. You dont want to get these crispy or well browned.
• Allow the cookies to cool completely before frosting.
• In a heavy duty mixer with a whisk attachment, whip egg whites until soft peaks form. (Soft peaks means that you lift the beater, and it creates a curled over peak.)
• While beating egg whites, combine sweetener, hot water, and vanilla, and stir to mostly dissolve sweetener.
• When you hit soft peak stage, turn the mixer down to medium speed and drizzle in sweetener mixture.
• Now youre going to add in the chunks of butter, and curse my name, because it will look like its broken and ruined. But its NOT. I promise.
• Once the butter is all added, drop in the whipped cream cheese and salt. It still may look like cottage cheese, and spit in a bucket, but youre not allowed to curse my name yet.
• Turn the mixer up to high speed, and set a timer for 10 minutes. Promise me that you wont start cursing my name until the timer goes off. You may need to whip another 5 minutes, but some sort of magic WILL happen that turns the gloopy-glop into gloriously fluffy incredible buttercream frosting.
• Once the frosting is FULLY whipped, you can tint the whole batch, or scoop out smaller amounts and use gel tint to color it.
• Use frosting immediately, and refrigerate unused portion as well as frosted items.
• Once chilled, this buttercream firms up. So if you want to chill an unused portion to use later, simply remove it from the fridge, and whip it again for 10 minutes with about 2-4 tablespoons of heavy whipping cream. That will bring back the magic.