Sour Cream Almond Flour Chocolate Cookies
Almond flour and eggs provide protein, fiber, and vitamin E, while cocoa contributes polyphenols. Butter-rich dough creates soft centers and lightly crisp edges after baking. Cool the cookies on the tray so they keep their shape when moved.
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Inventory: Oven
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Servings: 10 (1 serving ≈ 69 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix sour cream, eggs, vanilla, erythritol (50 g), cocoa, butter, and almond flour; use 150 g almond flour. Add baking powder and stir into a thick dough. Main ingredient: Sour cream 30% — 250 g.
Spoon 10 portions onto parchment and bake at 180 °C for 18 minutes until the edges set. Cool the cookies on the tray.
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