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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Still working on the perfect Keto cookie, I changed up my original recipe. This cookie comes out soft on the inside, so some might call it a biscuit cookie. Either way, it's great when you're not eating carbs. Ingredients:
1 1/2 cups almond flour |
1/2 cup flax seed meal |
1/4 cup artificial sweetener (i used truvia, not calculated in nutritional totals) |
2 ounces walnuts, chopped |
1 teaspoon baking powder |
4 egg whites |
1 ounce butter, softened |
Directions:
1. Preheat oven to 350°F
2. Combine and mix all dry ingredients.
3. Add softened butter and rub into dry ingredients until even (produces a slightly grainy texture).
4. Add egg whites and mix well.
5. Using a leveled tbsp, plop dough onto parchment paper. Press each cookie down with a fork. You can use your fingers to fix the shape.
6. Bake 18-20 minutes depending on desired - brown-ness I guess. I like mine darker, so 20 minutes is good and still gives you a soft middle.
7. Remove to cool on a wire rack and munch away.
8. Notes: I used natural almond flour, not blanched, so my cookies are dark to begin with. I think either would be fine for the recipe.
9. I suggest melting some dark chocolate and dipping the cookies in half way for extra yumminess. Lindt 85%, 90% or even 99% would be good depending on your needs.
10. Totals per cookie: 63 Calories, 5g Fat, 3g Protein, 2 Carbs, 1 Fiber, .73 Net Carbs. If you count Truvia, net carb is 2.33g per cookie.
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