These easy hazelnut keto cookies have only 5 ingredients! They are light and fluffy on the inside, crunchy on the outside and fantastic as a treat with some nut milk or with a cup of coffee.
As I’ve been stuck on a long evening shift at work, a few of my blogger friends have been helping me keep up with the site. Today’s recipe is from Katrin at Sugar Free Londoner.
Hand up who likes cookies! See? You just can’t go wrong with low carb keto cookies. They are the perfect hassle-free treat.
You can make a whole bunch in one go, they last for days and feed a crowd. They keep without taking up space in the fridge and best of all, you can eat them with your fingers.
Lisa’s inspirational site has some of my favourite low carb cookie recipes and I feel honoured to be guest posting here. I love her cream cheese cookies, which are made with almond and coconut flour and can be cut into shapes with cookie cutters just like traditional sugar cookies. Recently I tried Lisa’s peanut butter cookies, which went down very well with my kids (and me!).
Generally, low carb keto cookies are softer than their wheaten counterparts. But I was after a bit of a crunch! That’s why I used only egg whites to hold these hazelnut cookies together.
The recipe is based on a simple Italian cookie called Brutti Ma Buoni, literally “ugly but good”. I replaced the sugar with a mix of powdered erythritol and liquid vanilla flavoured stevia. In my first batch I had used only erythritol, but found that the cooling aftertaste was just too intense.
I made my life easy and used ready-made hazelnut meal. You can, of course, make your own. If your hazelnuts have skins, don’t forget to roast them first and rub off the skins once they have cooled down.
Low Carb Hazelnut Keto Cookies Recipe by Sugar Free Londoner
Hazelnut Flour Low Carb Keto Cookies
These easy hazelnut cookies have only 5 ingredients! They are light and fluffy on the inside, crunchy on the outside and perfect with a cup of coffee.
- 1 cup hazelnut meal ground hazelnuts (90g)
- 2 egg whites
- 1 tbsp powdered erythritol
- 10 drops vanilla stevia glycerite (equivalent to 2 tsp sugar)
- 1 tsp vanilla
- crushed hazelnuts to decorate
Whip the egg whites until they form stiff peaks.
Fold in the hazelnut meal, erythritol, stevia and vanilla until well combined. I don’t like my cookies too sweet, so do make sure to taste the dough and adjust the sweetener to your liking.
With a spoon, drop the dough on a silicone baking sheet or a baking sheet lined with parchment paper. Flatten to your liking.
Bake at 160° Celsius (320°F) for 25 minutes or until lightly browned.
Let the cookies cool before touching them. They firm up as they cool down.
Makes 20 smallish cookies
I experimented with not bothering to whip the egg whites. This makes a firmer dough and you can roll little balls in your hand and press them down onto the baking sheet. The cookies taste lighter (and better) if you take the extra time to whip the egg whites.