Got plans for the weekend? Now you do. Ring in the season with these low carb cookies! They’re extremely easy to make, we promise. And the best part is dipping them in our Protein Cream. Don’t skip this step. The flavor is really worth it.
Mix the butter, eggs, milk, and erythritol in a bowl and mix until fluffy.
Gradually add the almond flour and ground almonds and mix to a uniform dough.
Wrap the dough in plastic wrap and cool in the fridge for 30 minutes.
Dust your working surface with flour. Roll the low carb cookies dough out thin (about 0.5 cm). Preheat the oven to 180° C. Line two baking trays with parchment paper.
Use the cookie cutters of your choice to cut out about 24 cookies. Place them onto the prepared baking trays.
Bake the cookies for 10-12 minutes. It's all right if they're soft when they come out of the oven; they'll get harder as they cool.
Meanwhile, heat the Protein Cream in the microwave or over a double boiler until it liquefies.
As soon as the cookies are cool enough to handle, pick up each one and dip it halfway into the Protein Cream. Set each one aside to let the Protein Cream coating harden.
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