Low-carb peanut-almond macaroons

Ingredients for 1 servings:

• 200 g protein
• 1 pinch of salt
• 150 g xylitol (sugar substitute) or erythritol ground to powdered sugar
• 200 g ground almonds
• 200 g peanuts, roasted and salted
• 100 g peanut butter with pieces
• 40 g caramel syrup, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

no sugar, fewer carbohydrates

Beat the egg whites with a pinch of salt until stiff. Gradually add the erythritol. Grind the peanuts in a food processor; if you like, they’ll be a bit coarser. Combine the almonds, crushed peanuts, and peanut butter with the caramel syrup in a mixing bowl. Add the beaten egg whites and mix the nut-almond mixture into the beaten egg whites. Using two spoons, place small heaps of the mixture onto a baking sheet lined with parchment paper. Bake at 160°C (convection oven) for 20-25 minutes. Let cool on a wire rack.