Younger me should’ve known that I was to become a food blogger. Ever since I was a kid, I was a foodie. All kinds of food. I went through many different food phases. I started baking at 12. I was introduced to Whole30 when I was 14, and from there I experimented with sugar-free, low-carb recipes. I’ve tried Akins, Keto, Paleo, and even Intermittent Fasting, which I still do. Even now, despite being a full fledged sugar-centric baker, I eat pretty low-carb. I’ll admit, I’ll sneak a bite here and there (some recipes more than others ha) but for the most part, I avoid eating sugar.
While I prefer to work with good ol’ real sugar, I do use replacements often. Swerve Sweetener is my most trusted brand of replacement sugar. They produce the three type of sugar a baker uses most: granulated white, confectioner’s, and brown. Swerve is reasonably priced, compared other diet friendly companies. The flavor trumps all. Most sugar replacements have a strong lingering “cold” flavor (weird description but it makes sense if you know what I’m talking about). While there is a little bit of aftertaste, it is not nearly as potent and fades quickly. Swerve gets a full 10/10 in my book.
I have included the macro breakdown for those of you who are counting. Please keep in mind that this is approximate and will vary based on the size of the cookies you make. This recipe does require cookie cutters so keep in mind the size of the cutters you use will affect the count.
Normally I wouldn’t be posting on a Wednesday but these photos I posted for May the Fourth got popular on my Instagram. Enjoy!