KETO CHOCOLATE AMARETTI COOKIES

KETO CHOCOLATE AMARETTI COOKIES. This is my sugar-free take on the traditional Italian chocolate amaretti cookies. They have a wonderfully crispy exterior that is dusted with powdered sugar, and a chewy, moist inside. A family favourite that is free of gluten and dairy.

They taste great and are incredibly easy to create, requiring just a few basic ingredients, like everything else in Italian cuisine.

Christmas is only a few weeks away, so I decided to create a low-carb recipe for snowball cookies that tastes precisely like chocolate amaretti with December just around the horizon.

Snow Ball Sweets

Mexican wedding cookies are another name for traditional snowball sweets. They have an icing sugar coating that gives them the appearance of miniature snowballs. (Of course, we’re using low-carb sweeteners in powder form instead!)

They contain a lot of butter and are created using pecans or walnuts that have been finely diced. I should know because my Keto Cookies Cookbook includes a recipe for some seriously fantastic keto snowball cookies.

I was looking for something moist but a lot, much lighter this time. introduce amaretti

Amaretti are a clever concoction of almond flour, sugar, and egg whites that have been whisked. After that, you can use almond extract or a liqueur like Amaretto. Other flavors include pistachio, coffee, lemon, and orange.

I choose to create a chocolate variant, to cut a long story short. And wow, was it a big hit! Every mouthful of my keto amaretti cookies is sheer pleasure thanks to their crispy exterior and moist interior.

INGREDIENTS

1 cup (100 grams) of ground almonds or almond flour

1 big egg white
53g / 13 cup powdered sweetness
A teaspoon of cocoa powder

Baking powder, 1/2 teaspoon
12 teaspoon almond extract
Vanilla extract, 1/4 teaspoon

a dash of salt

Topping

1/4 cup/25 grams of powdered sugar

INSTRUCTIONS

With parchment paper, line cookie sheet.

The oven should be preheated to 350F.
Sift the sweetener powder to remove any lumps. The dry ingredients—Combine, a dash of salt, baking powder, sweetener, cocoa powder, and almond flour.
In a separate bowl, beat the egg white. Put vanilla extracts and almonds, stir.

Fold in the dry ingredients(spatula) and stir.
Shape a dough ball into a quarter. Roll two balls of dough from each quarter (I weighed approximately 20g each), set them on the cookie sheet, and slightly press them down.
Bake for about THIRTEEN to FIFTEEN minutes.