The keto hazelnut cookies are made with only 4 ingredients: hazelnuts, egg whites, erythritol, and almond flour. With their intense flavor and soft texture, these ketogenic cookies are very delicious, perfect for a quick snack or simply when you crave something sweet.
Discover other hazelnut recipes too:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups whole hazelnuts
- 1/2 cup egg whites
- 1/4 cup erythritol
- 3/4 cup almond flour
Tools
- 1 Blender
- 1 Whisk
- 1 Bowl
- 1 Baking tray
- 1 Spatula
Steps
Toast the hazelnuts in the oven, for a couple of minutes under the grill at maximum power. Alternatively, you can toast them in a pan over low heat.
Let the hazelnuts cool and then chop them with a blender, obtaining a not too fine grain.
Pour the egg whites with erythritol into a bowl and whip to a foam with a hand whisk. They should not be whipped to stiff peaks.
Add the hazelnuts and almond flour. Mix everything with a spatula until you get a firm dough.
Take an amount of dough the size of a walnut. Form a ball and place it on a baking tray lined with parchment paper.
Proceed in the same way until the dough is finished.
Bake in a preheated static oven at 355°F for 25 minutes.
Remove from the oven and let it cool.
Tips
They keep for 7-10 days in a closed box; if stored in a bag, they will tend to soften.
With the same recipe, they can be made with almonds, cashews, or pistachios instead of hazelnuts.
Low Carb Recipes
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