Spiced Egg-Free Keto Cookies
Almond flour and coconut oil provide fat and some protein, while fiber helps make the cookies more filling. Their spiced aroma and crisp texture suit a festive keto dessert.
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Inventory: Mixer
800
Servings: 12 (1 serving ≈ 26 gram)
Digestion time: 4 hour
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Mix the Almond flour (150 g), Erythritol (60 g), Baking soda (5 g), and Xanthan gum (2 g). Optional dry spices are not included in the ingredient calculation.
Pour in the Unsweetened coconut milk (60 g) and melted Coconut oil (40 g), and knead a soft dough. Roll it to 3–4 mm and cut out cookies.
Bake the cookies at 180°C for about 12 minutes, then leave them in the switched-off oven until completely cool.
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