I love the aroma of spices, which reminds me of the Christmas holidays! My family’s favorite keto recipe is these amazingly spicy and crunchy Belgian cookies with wholesome Macadamia nuts. Traditionally a spice mixture of cinnamon, cloves, nutmeg, cardamom and white pepper is used for these biscuits.
Cooking Time 45 min.
Serving quantity 10
Ingredients :
Almond flour 200 gr
Erythritol 80 g
Leavening agent 1 g
Xanthan gum 1 g
Vanilla paste (or vanilla extract) 1 g
Macadamia nuts (dried and chopped) 75 g
Spice mix 1 g
Butter (clarified butter) 57 g
Egg 2 eggs
Step 1
Preheat oven to 160 degrees. Combine almond flour, sweetener, baking powder, xanthan gum, vanilla, macadamia nuts and spice mix in a bowl.
Step 2
In a separate bowl, melt the butter and add the eggs. Whisk very well.
Step 3
Pour the resulting mixture into the bowl with the dry ingredients.
Step 4
Stir until smooth and form a dough.
Step 5
Transfer the dough to a work surface, roll out a little and form an even rectangle. Since the dough is sticky, it’s best to sprinkle a little almond flour on the board and your hands beforehand.
Step 6
Transfer the dough to a parchment-lined baking tray, place in the oven and bake for about 30 minutes. The dough should be firm and golden and slightly cracked on top. Take out of the oven and let cool for about 15 minutes.
Step 7
When our bar has cooled, cut it lengthwise into narrow slices, about an inch thick. Use a fluted knife!
Step 8
Preheat the oven to 120 degrees.
Step 9
Arrange the biscuits on parchment and put them back in the oven for 15 minutes. Then flip the slices to the other side and bake for another 15 minutes.
Turn off the oven and leave the biscuits to cool directly in the oven until they are dry and crispy. Store the biscuits in an airtight container.
Bon appetit!
Energy Value per Serving
Calories from fat 159
Calories 189
Fats: 17.7g
Carbohydrates: 5.5 g
Fiber: 2.8 g
Digestible carbohydrates: 2.7 g
Protein: 5.2 g
