Description
Sweet and tart, these cookies are a delight!
Ingredients
- 1 1/4 cups (150 g) of almond flour
- 1/4 cup (28 g) of coconut flour
- 1 teaspoon (2 g) of baking powder
- 1/2 cup (64 g) of erythritol
- 4 oz (125 g) of raspberries, chopped small
- 1 medium egg
- 1 teaspoon (5 ml) of vanilla extract
- 1 Tablespoon (15 ml) of ghee
Instructions
- Preheat the oven to 355°F (180°C).
- Combine the almond flour, coconut flour, baking powder, and sweetener in a bowl. Tip in the chopped raspberries and mix well to evenly combine. Set aside.
- Whisk the egg and vanilla together in a small bowl. As long as the ghee isn’t piping hot, drizzle it slowly into the egg, whisking continuously until well combined.
- Pour the wet mixture into the dry ingredients and mix well. The raspberries will start to color the mixture into a lovely pink.
- Divide the dough into 10 equal portions. Using the palm of your hands, compress into a ball then flatten into a cookie shape. Place on a tray lined with parchment paper.
- Bake in the oven for 10-12 minutes, rotating the tray halfway through.
- Remove and allow to cool completely before enjoying.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 5 g
Nutrition
- Serving Size: 1 cookie
- Calories: 132
- Sugar: 4 g
- Fat: 8 g
- Carbohydrates: 13 g
- Fiber: 8 g
- Protein: 3 g