Sand cookie
A source of healthy fats and fiber, this cookie has a low glycemic index thanks to erythritol, making it ideal for maintaining stable blood sugar levels. The delicate flavor of almond and vanilla adds sophistication to the dessert.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | |
| DASH | |
| GAPS | |
| Low Lectin Diet | |
| Low Histamine Diet | |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | |
Preheat the oven to 175 °C.
In a bowl, mix almond flour (125 g), salt (1/8 tsp), and erythritol (3.5 tbsp).
Cut the room temperature butter (3 tbsp) into small pieces and add it to the flour.
Mix the mixture with your hands until you achieve a uniform consistency.
Then add vanilla extract (1/2 tsp) and mix again to combine all the ingredients well.
Next, roll the dough into a ball.
From the resulting dough, form about 10 balls with a diameter of 2-3 cm. Place them on a baking sheet, leaving space between them, and gently press them to flatten. The thickness of the cookies should be about 1 cm.
Bake the cookies in the preheated oven for 8-10 minutes.
You can additionally melt keto chocolate and dip the cookies halfway into it.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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