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Almond flour = 20 g (3 tbsp + 1 tsp)

Monk fruit = 20 g (2 1/2 tbsp) (This is mild to moderately sweet. If you prefer it sweeter, you can increase the sweetener accordingly. You can also use any keto friendly sweetener.)

Unsweetened cocoa powder = 5 g (2 tsp) (Sieve to ensure no lumps)

Salt = A pinch

Unsalted melted butter = 20 g (OR any keto friendly oil)

Egg white = 1 large (35 g)

Vanilla extract = 1/4 tsp

Roasted whole nuts of your choice = 20 pieces (Each cookie will require 1 whole roasted nut of your choice. In the video, I used roasted almonds, pecans and cashews. It is important to roast the nuts until golden brown and crispy as the cookies only take a short time to bake and at a lower heat.)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 320F or 160C.

3.  Roast the whole raw nuts in a preheated oven at 350F or 180C for about 15 minutes until golden brown and crispy. If you are using store bought roasted nuts, then you don't have to do this step.

4.  In a small bowl, add the melted butter, sieved cocoa powder and mix to combine. Then add the sweetener, salt and mix to combine. Add the egg white, vanilla extract and mix to combine. Lastly, add the almond flour and mix until well combined. The mixture will look more like a thin batter.

5.  Use a small spoon to scoop a dollop of the batter onto a baking tray lined with parchment paper. Flatten the batter (it will look a bit liquidly but its normal) then top with a whole roasted nut. In the video, I had forgotten to flatten the batter, but it will still bake up fine except it will not spread enough to make the cookies thinner and crispier. If you flatten the batter, then it will spread more, and the cookie will end up thinner and crispier. This recipe makes about 20 cookies, and you can increase the recipe accordingly.

6.  Bake for 10 to 15 minutes or until golden brown.

7.  Cool completely on a wire rack. The cookies will become crispier the longer they are cooled.

8.  Store in an airtight container for up to a few weeks at room temperature. 9. These cookies can be refrigerated for up to a few weeks or frozen for up to 3 months. They can be eaten straight out of the fridge or freezer, and they are very crispy.

[Total servings = 20]

NUTRITION INFO PER SERVING

Total carb = 0.65 g

Dietary fiber = 0.27 g

Net carb = 0.38 g

Calories = 24

Total fat = 2.1 g

Protein = 0.74 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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