Crunchy Keto Cookies
Almond flour and egg give these cookies more protein and fats, while cocoa mass adds a little antioxidant value and a deeper flavor. A short freeze makes the dough easier to slice, so the cookies come out thin and especially crisp.
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Inventory: Oven
645
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Combine almond flour (120 g) with erythritol (45 g), finely chopped cocoa mass (15 g), and lemon zest (5 g). Add room-temperature butter (100 g) and the egg (50 g), then knead into a dense, even dough.
Shape the dough into a log, wrap it in film, and freeze for 15 minutes so it becomes easier to slice. Then cut the dough into rounds about 7-8 mm thick, place them on a baking sheet, and bake at 170 degrees C for 17 minutes. Leave the cookies to cool in the switched-off oven for about 20 more minutes for a more pronounced crunch.
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