Content: Almond flour 60%, coconut flour, erythritol, carob, sea salt, vanilla, gluten-free baking powder.
 
Check out this video on how to make these keto almond cookies with our mixture.
 
How to make it:
Put the mixture in a bowl and add 1 tablespoon of apple vinegar. Stir the mixture.
Add 80g of coconut oil or butter at room temperature and stir again.
With wet hands and knead until all components become one.
Put the dough on foil and make a 20cm roll. Then, put the roll in the freezer for about 15 mins.
Once out of the freezer, remove the foil and cut circles of about 1 cm in size.
Put the cookies on parchment paper. With wet hands and a fork, you can mold them by pushing on top of the dough.
Bake for 12-14 mins in a preheated oven at 160 degrees Celsius, with a fan.
Let them cool down on the paper once they are ready. Before cooling down completely, they will crumble.
Nutritional value in 100g:
Energy 2161.25 kJ/516.55 kcal
Carbohydrates 16.3g, 3.12g of which are sugars
Fats 45.21g total, 17.9g of which are saturated fats
Proteins 11.25g
Sodium 0.64g