Keto Pignoli Cookies
A source of healthy fats and fiber, this cookie is rich in antioxidants and vitamins, has a delicate nutty flavor, and is perfect for a snack on a keto diet.
Mix ground flaxseed (7 g) with water (38 g) and let it stand for 5 minutes, until thick.
Add coconut oil (28 g) and erythritol (90 g), then stir until smooth. Add almond flour (125 g) and knead into a soft but firm dough that holds its shape. Chill the dough for 15 minutes.
Preheat the oven to 180 °C and line a tray with parchment. Shape 12-14 small balls, place them on the tray, and top with pine nuts (45 g), pressing the nuts in lightly.
Bake for 14-18 minutes, until the edges are golden. Let the cookies rest on the tray for 5 minutes, then move them to a rack and cool completely. They are soft while hot and firm up as they cool.
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