A recipe with few carbohydrates but lots of taste for large and delicious biscuits also suitable for those who follow a ketogenic diet.
Ingredients for 12 biscuits:
- 100g of salted butter
- 125g of erythrol
- 1 teaspoon of vanilla extract
- 1 large egg
- 170g of almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon of Xanthan powder
- 1 pinch of salt
- 90g of sugar-free chocolate chips
Preparation:
- Melt the butter in the microwave (or in a saucepan) and then mix it with the erythrol. When the cream is smooth, add the vanilla and egg and blend everything at low speed with an electric mixer.
- Add the flour, baking powder, salt and XAntana. Blend until the mixture is well homogeneous
- Add the chocolate chips and knead them with your hands so that they are well distributed throughout the mixture.
- With an ice cream scoop, take a ball of dough and place it on a baking tray covered with baking paper, make 12.
- In theory the balls "sit down" by themselves assuming the typical shape of cookies if after 6-7 minutes it hasn't happened you do it with a fork (but don't flatten them before starting cooking)
- Bake the cookies in the oven for 10-12 minutes at 180°, don't expect them to darken much, they will seem almost undercooked.
- Let them cool 15 minutes before moving them from the pan. They keep in an airtight container for about a week.
Each cookie:
180Kcal | 16g Fat | 5g Carbohydrates (3g Fiber and 1g Sugars) | 4g Protein
