Simple almond cookies
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Ingredient | Qty, g | ||
---|---|---|---|
Almond flour | |||
Erythritol | |||
Egg white | |||
Cooking salt | |||
Lemon | |||
Product release: | 368 | ||
Restore to default | |||
Add a dish to the menu |
5 | ||
5 | ||
10 | ||
5 | ||
30 | ||
15 | ||
55 - 1 10 |
---|
Proteins | 14.2 |
Digestible proteins | 8.8 |
Fats | 31.7 |
Net carbohydrates | 2.8 |
Calories | 374 kcal |
Indexes | |
Glycemic index | 8.2 |
Glycemic load | 0.4 |
Insulin index, II | 21.6 |
Disease inflammatory index, DII | -0.35 |
Antioxidant, ORAC | 2 443 |
Weight loss | Detention | Set |
---|---|---|
38% | 28% | 23% |
972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
Recommendations (2) | |
|
Nutrient | % of RDA |
---|---|
Linoleic acid (Omega-6) | 38545093?109 |
Oleic acid (Omega-9) | 33413759?46 |
Alpha-linolenic acid (Omega-3) | 710813?4 |
Allowed on diets | |
---|---|
Keto | |
Paleo | |
Mediterranean |
Preheat the oven to 150°C.
In a deep bowl, mix almond flour (200 g), erythritol (100 g), and a pinch of salt.
In another bowl, beat the egg whites (60 g) with lemon juice (1/4 tsp) until soft peaks form.
Then gently fold the whipped egg whites into the dry ingredient mixture. Use a spatula to mix, then continue kneading the dough with your hands until you achieve a soft and homogeneous consistency.
From the resulting dough, form small balls with a diameter of 2.5-3 cm. Roll them in erythritol to create a sweet crust.
Place the cookies on a baking sheet lined with parchment paper, leaving a distance of 1-2 cm between them.
Bake the cookies in the preheated oven for 30 minutes, until they acquire a light golden color.
After baking, let the cookies cool to make them crispier.
Health benefits | |
---|---|
For intimate health (blood circulation) | |
Metabolism Boost |
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