Easy Keto Hazelnut Soft Cookies. 0.8g net carbs. Just 2 INGREDIENTS plus optional sweetener.
If you have a left-over egg white, and you don’t know what to do with it, try this!
The beauty of these delightful keto cookies is that with just an extra baking step you can turn them into crispy biscuits. I don’t mean American biscuits, which are a completely different thing. I’m talking about British/European style biscuits, the crunchy variety that is flat, hard and snaps when you break it.
Either way, they are truly delicious, and the recipe is so simple that a 5 year old could do it.
How to Make Easy Keto Hazelnut Soft Cookies
There is zero difficulty and there are no quirky methods involved. The only thing I would say is that egg white is best when it’s a couple of days old. Which is extremely convenient when you don’t have time, or you’re not in the mood, to bake something immediately. Simply store it in a glass bowl, cover with cling film and keep refrigerated until you’re ready (min 1 day, max 3 days, best 2 days).
Before you begin, remember to take the egg white out of the fridge and leave it at room temperature for a couple of hours. Whip it with the sweetener to soft meringue peaks, stir in the ground hazelnuts and spoon the mixture over a silicone baking mat. Spread each one out to a disc, and bake.
When the cookies come out of the oven, they’ll feel soft to the touch, but don’t panic at this stage. They will set in no time, but you must resist the urge to handle them until cool and firm.
To make biscuits that are crispy outside with a softer centre, you just need to bake them 3 extra minutes.
To make them crispy throughout, extend the baking to 20-25 minutes, until they turn to a deep golden brown colour. Then leave them inside the oven to cool – heat off and door open. Alternatively, if you’ve already taken them out and let them cool, but you find them too soft, put them on your oven rack (no baking paper) and bake them again, at 120° pre-heated oven this time, for 10-20 minutes. Switch off the oven, open the door and leave them in situ until cool and ultra crispy.
Enjoy!
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Easy Keto Hazelnut Soft Cookies
Ingredients
- 1 large egg whites (40g net)
- 65 g ground hazelnuts (U.S. option HERE)
- 25 g erythritol (U.S. option HERE)
Instructions
- pre-heat oven to 150° C static.
- mix dry ingredients, whip egg white to soft peaks (I use a stick blender whisk attachment - U.S. option HERE) and combine.
- drop 6 well-spaced spoonfuls over a silicone baking mat (U.S. option HERE), then use the back of the spoon to flatten them to about 6cm/3.5" diameter for soft cookies, or 8cm/4" for biscuits.
- bake 15 mins for soft cookies, 18 mins if you want them crispy outside with a soft centre, 20-25 mins (until deep golden-brown) if you want them totally crispy.
- remove them from oven and let them firm up at room temperature; only leave them inside the oven, heat off and door open, if you're aiming for crisp consistency.
Notes
Nutrition
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