Lime Cookies
Almond flour and coconut paste give these cookies more fat and a tender crumb. Lime brings a fresh aroma and a bit of fiber, so they work well as a low-carb snack.
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Inventory: Oven
476
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Dough
Finely grate the zest from lime zest (20 g). Mix almond flour (110 g) with coconut paste (80 g), erythritol (40 g), egg (50 g), and lime zest (20 g), then knead a soft dough.
Divide the dough into 8 balls of about 20-25 g, place them on a lined tray, and flatten lightly. Bake for 14-15 minutes at 160 degrees C, then cool completely.
Glaze
Squeeze juice from lime (15 g) and stir it with erythritol (10 g) until thick. Drizzle the glaze over the cookies and let it set.
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