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.
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.
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