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Low carb white chocolate chip cookies

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Ingredients for 1 servings:

  • 50 g butter, soft
  • 60 g xylitol (sugar substitute)
  • 40 g almond flour
  • 2 egg yolks
  • 1 pinch of xylitol (sugar substitute) (vanilla xylitol)
  • 40 g chocolate lentils, white, sugar-free

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

gluten- and sugar-free chocolate cookies

Preheat the oven to 160°C fan/convection oven. Combine all liquid ingredients in a bowl. Add the remaining ingredients and mix until just combined. Stir in 2/3 of the chocolate chips. Line a baking sheet with parchment paper. Divide the dough into 6 equal portions and form into small balls. Place them on the baking sheet and flatten. Distribute the remaining chocolate chips over the cookies. Bake the cookies for 12 minutes at 160°C fan/convection oven. Let the cookies cool, otherwise they will break. Approx. 159 kcal per portion.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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