I modified an old recipe I had last night. These are very good without a long wait.
* 2 cups unsweetened shredded coconut, I prefer Medium
* 4 egg whites from large eggs (should be about ½ cup)
* 1 teaspoon vanilla extract (optional depending on other sweetener used)
* 4 TB Erythritol
* 2 dropper of Vanilla Stevia
* 1 tsp of Fiberfit or other liquid Splenda such as DaVinci
* about 2 Tablespoons Cream
PREPARATION:
* Heat oven to 375° F. Line baking sheet with parchment paper
* Measure egg whites. If they aren't quite ½ cup, add a little water to reach that level.
* Froth the egg whites with a fork or whisk
* Then add the liquid sweetener, and cream, mix again
* If using powdered sweetener add now and mix again
* Mix dry and wet ingredients together. The mixture should just hold together. Let set for 5 minutes
* Use 2 regular eating teaspoons to shape them into ball or egg shapes a little bigger than an inch in diameter. Drop them on the parchment at least half an inch apart.
* Turn down the oven to 325° F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (though if you like them a little crispier, bake a couple of minutes longer).
Makes about 30 cookies, but yield will vary based on size of the cookies. I find one half a batch to suit J and I just fine. These are also excellant with 75% Lindt chocolate melted and drizzled over them for a slightly higher carb count depending on how much you use.
Nutritional Information Per Cookie:
73 calories/ 7 fat/ 1 Carb/ .5 Pro
1 comment:
The best gluten-free keto coconut macaroons recipe takes just 25 minutes One of my favorite things about the holidays is the low carb desserts.
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