Spiced coconut cookies without eggs or dairy
Almond flour and coconut products provide fiber and fat, while erythritol replaces regular sugar. This recipe suits a small egg-free, dairy-free keto dessert.
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Servings: 12 (1 serving ≈ 26 gram)
Digestion time: 4 hour
Recalculate the sweetener. (Erythritol)
Mix almond flour (150 g), erythritol (60 g), xanthan gum (2 g), starch-free baking powder (4 g), and spices (4 g).
Add coconut oil (40 g) and coconut cream (60 g), knead a pliable dough, and roll it 3–4 mm thick.
Cut out the cookies and bake at 180°C for about 12 minutes. Turn off the oven and leave the cookies inside until completely cool.
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