Crumble almond cookies

Mix almond flour (50 g), soy isolate (10 g), and baking soda (0.5 g).

In another bowl, combine sweetener (to taste), salt (0.5 g), vanillin (0.5 g), citric acid (0.5 g), and xanthan gum (0.5 g).

Heat the butter (40 g) until soft.

Whip the egg white (60 g) to a stiff foam, gradually adding the sweetener mixture.

Gently fold the soft butter into the whipped egg white until smooth.

Add the dry flour mixture and mix carefully.

Transfer the dough to a piping bag fitted with a “star” nozzle.

Pipe the cookies onto a baking sheet lined with parchment paper.

Bake at 170–180 °C for 25–35 minutes until golden brown.

Cool the cookies on a rack and place them in the refrigerator for 1 hour.

After cooling, you can add some keto jam inside.