These keto cookies are for everyone who likes to have a crispy treat with their coffee. They are quick, easy to make and freezable. One cookie contains 25% of your your daily magnesium requirement – a delicious way to beat keto-flu!
Ingredients (makes 12 cookies)
- 1 1/4 cups almond butter or any nut or seed butter (310 g/ 11 oz)
- 2 large eggs
- 2/3 cup unsweetened cacao powder (58 g/ 2 oz)
- 1/3 cup powdered Erythritol (50 g/ 1.8 oz)
- 1/4 tsp salt
- Optional: 10-20 drops liquid Stevia extract and 1/4 tsp cayenne pepper
- Preheat the oven to 160 °C/ 320 °F. Place the almond butter, eggs, unsweetened cacao powder, …
- … powdered Erythritol, and salt into a food processor. You can also use your hands or a spatula to mix the dough.
- Process until well combined.
- Using your hands, create 12 equal cookie dough balls. Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat. Using a fork, press down to flatten each cookie ball until about 1/2-inch (1 cm) thick.
- Place in the oven and bake for about 12 minutes or until crisped up. When done, remove from the oven and let them cool down before serving. Store them in an airtight container for up to 5 days or freeze for longer.
Nutritional values (per cookie)
Total Carbs 7.9 grams
Fiber 4.8 grams
Net Carbs 3.1 grams
Protein 6.8 grams
Fat 14.4 grams
of which Saturated 1.5 grams
Calories 195 kcal
Magnesium 97 mg (25% RDA)
Potassium 281 mg (14% EMR)
Macronutrient ratio: Calories from carbs (7%), protein (16%), fat (77%)
Recipe: Martina Slajerova