Whisk with a mixer: 10 min, Knead the dough: 5 min, Cooking: 5 min, Bake in the oven: 15 min, Let it stand: 10 min
Keto, LCHF: Recipes, Rules, Description$$$
Preheat the oven to 175 °C.
In a deep bowl, beat 1 egg with a mixer. Then add peanut butter (260 g) and mix thoroughly until the mixture is smooth.
Next, add sea salt (1/4 tsp), baking powder (1 tsp), vanilla extract (1/2 tsp), and water (3 tbsp), mixing again until a uniform consistency is achieved.
Gradually add 200 g of erythritol, continuing to beat the mixture.
When the dough becomes very thick, switch to hand kneading to achieve a homogeneous texture.
Form small balls of dough with a diameter of 2-3 cm and place them on a baking sheet lined with parchment paper or a silicone mat, leaving a distance of 5 cm between them.
Gently press each ball with a fork to create a characteristic pattern, making the cookies about half a centimeter thick.
Place the baking sheet in the preheated oven and bake the cookies for 13-15 minutes.
After baking, let the cookies cool slightly before removing them from the baking sheet.
Health benefits
For intimate health (blood circulation)
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