Peanut keto cookies
Author: Victoria (HCP)
INGREDIENTS:**
ml Meridian smooth peanut butter (HCP added*)
g Butter, unsalted
g Almonds, flaked and ground
ml Sweet freedom Choc shot (HCP added*)
g Baking powder, carb free, Barkat (HCP added*)
ml Egg, beaten (HCP added*)
Directions:
Make 12 cookies per cooke = 16.5 g fat, 5.7g protein, 2g carb, 184 kcal
Preheat the oven to 350° F.
Grease a baking sheet with a little butter.
Cream together the peanut butter, butter, and choc shot in a large mixing bowl.
Mix in the egg.
Add the almond flour, and baking powder and mix well.
Drop by heaping tablespoonfuls onto the baking sheet.
Use a fork to create a crosshatch pattern on the top of each cookie, flattening out the cookies. The dough is a little sticky, so run the fork under water before doing this.
Bake for 15-20 minutes.
Cool a bit and enjoy warm or room temperature.
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 1-1/2 dozen
Nutrition Information (for entire recipe):
Carbohydrate:
26.24
Calories: 2211
Fat:
198.85
Protein:
69.31
Ratio:
2.08:1
Tags:
Modified Ketogenic Diet (MKD)
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
