Heart-Shaped Cookies
Almond and coconut flour give these cookies more fat, a little fiber, and a gentler carb load than ordinary pastries. Butter keeps the texture crumbly, while the berry jam adds a bright flavor even in a small serving.
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Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)
Cream butter (50 g) with erythritol (40 g) and vanilla extract (5 g). Add almond flour (80 g), coconut flour (20 g), and starch-free baking powder (2.5 g), then quickly bring the mixture together into a soft dough.
Divide the dough into 8 pieces, shape heart cookies, and place sugar-free jam (30 g) in the center of each one. Bake for 11 minutes at 180 degrees C until the edges turn lightly golden, then cool the cookies completely before serving.
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