Ingredients
Instructions
Beat the butter, Sukrin Plus, stevia drops, Sukrin Syrup, and optional peanut butter together with a hand mixer until smooth. Next, beat the egg in.
In a separate bowl, mix almond flour and baking powder. Add the dry mixture to the wet mixture gradually. The dough should be firm, but if it becomes too dry, add a little water. You should be able to form small balls with your hands.
Place the balls on a baking tray lined with parchment paper and gently flatten them. At the end, sprinkle finely chopped nuts on top and press them slightly into the dough.
Bake at 175°C for 12–14 minutes (depending on size, so keep an eye on them). When you take the cookies out of the oven, they will appear soft but will crisp up after cooling.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 302 g |
| protein | 19 g |
| carbohydrates | 5 g |
| fat | 21 g |
| fiber | 9 g |