Deliciously crunchy on the outside, delightfully soft on the inside – these easy Keto hazelnut cookies are your favourite new low carb and gluten free snack.
Do you know that moment when hunger strikes? Why is it that this moment tends to happen at the most inconvenient times? Here are some of the typical situations you might find yourself in:
- The last two hours before that deadline at work. Why the heck did you only have a salad for lunch?
- You are making a slow cook roast. It will be amazing… when it’s ready in 4 hours.
- That spinning class at the gym was great, but you need some energy to be able to shower and get dressed.
- That moment when you are on that wonderful countryside walk, in the middle of nowhere. With a grumbling tummy.
The solution to all of these scenarios is, of course, a couple of crispy hazelnut cookies.
I experimented quite a few times with until I got the recipe just right. These hazelnut cookies are sweet, but not too sweet and full of nutty goodness. I was so pleased when I found the right ratio of stevia and erythritol.
Once you have managed to whisk your egg whites until stiff peaks form (I did this with a hand whisk in a clean metal bowl), the rest of the recipe is a breeze!
Hazelnut cookies keep well in a airtight jar – ready for those out-and-about and emergency grab-and-go moments. Alternatively, enjoy them at home with a cup of coffee or tea, all peaceful and blissed out.
You can find the recipe for Keto hazelnut cookies over at Low Carb Yum, where I am guest posting today – just click here.