Almond Coconut Rings with Walnuts and Chocolate
Almond-coconut dough and walnuts provide fats, protein, and fiber, while pieces of milk chocolate add a rich flavor. The ring shape makes these cookies quick to bake with crisp edges.
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Inventory: Oven
238
Servings: 10 (1 serving ≈ 46 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix almond flour (100 g), coconut flour (25 g), baking powder (2.5 g), erythritol (50 g), vanilla (1.5 g), and salt (1 g). Add eggs (100 g) and melted butter (60 g) to make the dough. The total amount of erythritol for this recipe is 50 g.
Chop sugar-free milk chocolate (40 g) and walnuts (80 g), fold them in, and reserve some walnuts for topping.
Shape balls, flatten them, and make a hole in the center. Place on parchment, top with walnuts, and bake at 200°C for 10 minutes.
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