The keto hazelnut cookies are made with only 4 ingredients: hazelnuts, egg whites, erythritol, and almond flour. With an intense flavor and soft texture, these ketogenic cookies are very delicious, perfect for a quick snack or simply when you crave something sweet.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 cups whole hazelnuts
- 3 egg whites
- 2 tbsps erythritol
- 1/4 cup almond flour
Tools
- 1 Blender
- 1 Whisk
- 1 Bowl
- 1 Baking Sheet
- 1 Spatula
Steps
Toast the hazelnuts in the oven for a few 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 in a blender to obtain a not too fine crumble.
Pour the egg whites with erythritol into a bowl and whisk them to a foam with a manual 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 mixture.
Take a walnut-sized amount of dough. Form a ball and place it on a baking sheet lined with parchment paper.
Proceed in the same way until the dough is finished.
Bake in a preheated static oven at 350°F for 25 minutes.
Remove from oven and let cool.
Tips
They keep for 7-10 days in a closed container; if placed in a bag, they tend to soften.
With the same recipe, you can make them with almonds, cashews, or pistachios instead of hazelnuts.
With the same recipe, you can make them with almonds, cashews, or pistachios instead of hazelnuts.
With the same recipe, you can make them with almonds, cashews, or pistachios instead of hazelnuts.
With the same recipe, you can make them with almonds, cashews, or pistachios instead of hazelnuts.
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