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Carb-free cookie

Kitchen tools

Oven
Hand blender

Ingredients

Almonds:
Organic eggs:
Erythritol:
Baking powder:
Cocoa powder:
Butter:
Cream cheese:
Vainilla:

5 oz / 140 gr.
1 unit
3 oz / 90 gr.
1 teaspoon
2 teaspoons
2 oz / 60 gr.
3.5 oz / 100 gr.
1/2 fl oz / 10 ml

Instructions

1. Finely grind the almonds into a powder.
2. Heat up the butter.
3. Combine the egg, melted butter, and a small amount of vanilla extract in a bowl.
4. Add the cocoa, baking powder, ground almonds, 70g erythritol, and a small pinch of salt after that.
5. Place the mixture to form the cookie lids onto a baking sheet that has been lined with parchment paper.
6. Bake at 180°C/350ºF for 10 minutes.
7. In a bowl, whisk together the cream cheese, 20 g erythritol, and a small amount of vanilla sweetener.
8. After the lids have cooled, assemble the crackers by placing one lid on top of the cream cheese-prepared filling, then replacing it with another lid.

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