Low Carb Almond Cookies


Low Carb Almond Cookies

Ready in: 2 hours
Yield: 30 cookies

4.9 oz (140 g) butter (room temperature)
2.8 oz (80 g) erythritol
2 egg yolks (room temperature)
5.3 oz (150 g) ground almonds
3.2 (90 g) almond flour
1 teaspoon baking powder
1 teaspoon spekulaas spice mix
1 tablespoon rum

1. In a big bowl, combine the butter, spekulaas spice mix, erythritol and and egg yolks. Stir until soft and creamy.

2. Sift the almond flour and baking powder into a separate bowl. Add the ground almonds and stir to mix evenly.

3. Incorporate the flour mixture and rum into the egg mixture in batches. Knead until the dough forms into a round ball. Cover the dough with plastic foil and refrigerate for at least 60 minutes.

4. Preheat the oven to 350 °F (180 °C). Lay a baking rack with baking paper. Roll out the pastry. Stamp out different shapes with a cookie cutter and place the cookies on the prepared baking rack.

5. Bake in the oven until lightly golden, about 10-12 minutes . Let the almond cookies cool on a wire rack for about 10-15 minutes.

Per cookie:

Energy: 84 kcal / 353 kJ
Fat: 7,3 g
Carbohydrates: 0,7 g
of which sugars: 0,5 g
Protein: 3,1 g
Fibre: 1,1 g


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