Servings: 8 · Prep Time: 15 mins · Cooking Time: 18 mins
Total Time: 33 mins
Snacks | Desserts
Erythritol and stevia, both sugar replacements, work well together in biscuits to give a pleasant sweet taste and also the all-important crunch so we haven't given an equivalent natural sugar such as dates in this recipe. Add the egg yolks to an omelette so as not to waste them. The dough once shaped or the cooked biscuits can be frozen which might just stop you eating too many in one go. Out of sight, out of mind!
- Ground Almonds (70g)
- Erythritol (40g)
- Stevia (40g)
- Desiccated Coconut (30g)
- Butter or Coconut Oil (30g)
- Baking Powder (1/2 tsp)
- Vanilla Extract (2 tsp)
- Egg Whites
Preheat the oven to 160�C (320�F/Gas 3) and line a baking sheet with baking parchment.
Mix the dry ingredients together in a mixing bowl. Then add the vanilla extract to the bowl. Whisk the egg whites in a separate clean bowl with an electric or hand whisk until they form a stiff foam then fold them into the mixture with a large metal spoon.
Divide the mixture into 8 and lightly and gently roll each piece into ball around the size of a walnut. Lay onto the baking parchment on the tray. Push an almond into the centre of each.
Bake the biscuits for 15 to 18 minutes or until lightly golden. Remove from the oven and leave to cool on a wire rack before serving. Once cooled, they can be stored for up to a week in an airtight container.
Per serving: 1.5g net carbs, 1.5g fibre, 3.2g protein, 10.8g fat, 118kcal