John Myers
Ingredients for 1 servings:
- 200 g almonds, ground, blanched
- 125 g natural yogurt
- sweetener as desired
- n. B. Chocolate, 85%
- n. B. Desiccated coconut
- possibly sweeteners
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Low-carb, Keto
Preheat the oven to 180°C (top/bottom heat). Mix the almonds and yogurt into a dough. If desired, sweeten the dough to taste. Divide the dough into 9 portions and shape into round balls. Flatten them into round cookies and place them on a baking sheet lined with baking paper. Bake for 15 minutes on the middle rack. Let the cookies cool completely on a wire rack. Optionally, carefully melt the chocolate in a mug in the microwave and dip the cooled cookies halfway into it. Place on a wire rack (preferably with baking paper underneath), sprinkle the chocolate part of the cookie with desiccated coconut, and refrigerate to harden the chocolate. Per cookie: 149 kcal; 1.8g carbs; 6.5g protein; 12.4g fat.
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