Vanilla Cookies with Chocolate Cream
Almond flour and eggs provide protein and fat, while the chocolate cream makes the cookies richer. A small portion suits a keto dessert with moderate carbohydrates.
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Inventory: Mixer
690
Servings: 10 (1 serving ≈ 27 gram)
Digestion time: 4 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Mix the Almond flour (100 g), Erythritol (25 g), Xanthan gum (1 g), and Vanilla (1 g). Add softened Butter (40 g) and the Egg (50 g), knead the dough, and shape small balls.
Place the balls in molds, make a hollow in the center, and bake at 180°C for about 15 minutes. Transfer them to a rack and brown them for another 10 minutes at 150°C.
For the cream, melt Butter (20 g), add 99% chocolate (30 g) and Erythritol (5 g), and stir. Fill the cooled cookies and chill before serving.
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