Keto Almond Sugar Cookies
A source of healthy fats and fiber, this low-calorie, sugar-free cookie is perfect for maintaining blood sugar levels. Delicious and aromatic, it will make an excellent dessert for a keto diet.
Preheat the oven to 180 °C and line a tray with parchment. Mix almond flour (135 g), tapioca starch (30 g), and allulose (55 g) until even.
Add melted coconut oil (14 g) and vanilla (2 g). Stir into a smooth firm dough. If the dough is too wet, add a little more almond flour; if it crumbles, add 1 teaspoon of water. Chill for 15 minutes.
Shape 16-18 balls, roll them in erythritol (35 g), and place them on the tray 5-6 cm apart. Press with the bottom of a glass to about 1.5 cm thick.
Bake for 9-11 minutes, until the edges are light golden and the centers are still soft. Cool on the tray for 5 minutes, then move to a rack. The cookies finish setting after they cool completely.
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