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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

Mixture for keto almond cookie

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