Prep time – 20mins
Cooking time – 25mins
Serves – 12
|Eggs - 2 medium||2||12||10||1|
|Butter, melted - 80g||80g||0||65||0|
|Erythritol - 1/2 cup||100g||0||0||0|
|Total per serve||1||4g||11g||1|
SERVES – 12
per Cookie: 120 cal / 490 kJ
Ideal for those on a ketogenic or low carb diet, these cookies are also low FODMAP and gluten free.
You can buy almond meal or make your own (see below for instructions).
Preheat the oven to 180 degrees C. Line a tray with baking paper or a non stick silicon sheet.
Making the Cookie Dough
Add the almond meal to a medium sized bowl and mix through the erythritol and salt. Add more erythritol if preferred. Add the melted butter to the almond meal and combine well. Whisk the eggs then add them to the almond meal and combine until you have a sticky dough. Take one tablespoon portions and roll into a ball between your palms and place on the baking tray. You can either press an almond onto each cookie or use the back of a fork to flatten. The flatter you make them, the crunchier they will be.
Baking the Cookies
Add tray of cookies to the oven and bake for 25 minutes, more or less depending on desired colour and toasted flavour.
Almond meal and Almond flour
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds will make about 1 1/4 – 1 1/3 cup of almond meal. Be sure to grind it as finely as possible for best results.