Hello Dear Friends,
I realize that it has been a while since I have posted a recipe, please know that I have not forgotten you! I have been busy working on a lot of charity events, as well as my job at NBC, and I will be sure to share some of my favorite NBC stories with you. For now I will share a new recipe that I developed, specifically in response to countless viewer requests.
Let’s face it, there is an epidemic of diabetes not only in the United States, but globally. In the Arab world, diabetes stems mostly from eating copious amounts of rice and sweets, even though the diet is fundamentally healthy. Portion control is quite a challenge when the food is that good, just ask my Baba! So I often get viewer requests to develop low sugar or keto Arabic sweets.
In response, I wanted to start with a beloved Arab shortbread cookie called Ghraybeh. The recipe in my cookbook is foolproof and quite popular, so the challenge was to create a cookie with a buttery mouthfeel, and a pleasant sweet flavor without all of that sugar. My two favorite brands for sugar free sweeteners are Swerve and Lakanto. I use the confectioners kind, because the sugar is nice and soft and melts in your mouth without that gritty texture and funky aftertaste you often find in these kinds of sweeteners.
After several batches, I finally have a recipe that my father enjoys, so figured I would share it with you! This recipe is keto friendly, as it has 90 calories per serving, 2 grams of carbs, 2 grams protein, and 9 grams of fat. Because of the fat, this cookie is super satisfying with a cup of mint tea. Check out my new video below for the technique!
SUGAR FREE GHRAYBEH
INGREDIENTS:
- 1 stick butter – room temperature
- ½ cup confectioners sugar free sweetener
- Like Swerve: https://amzn.to/4bomFPz
- Or Lakanto: https://bit.ly/3SzOATU
- 1 ½ cups fine almond flour (I used Costco’s Kirkland brand)
- 1 tsp vanilla extract
- ½ tsp rose water (optional)
Preheat the oven to 350 degrees. Whip the butter until it is nice and creamy, then add the sweetener, vanilla, and optional rose water and mix thoroughly. Add almond flour a little at a time until is is well incorporated. Wrap the dough in plastic wrap, and store in the refrigerator for 30 minutes.Once you are ready to shape them, make about 20 cookies shaped like the letter “S” by tolling each one in a cylinder first, then shape them, Place on parchment on a baking sheet,and bake for 12 minutes or until the cookies are lightly browned around the edges. Dust more confectioners sweetener over the cookies if you wish.
