Keto Recipes I Best Keto Hallongrotta I Low Carb Keto Cookies I Sugarfree Cookies

Ingredients for the cookies:

200 gms almond meal
1/2 tsp baking powder
110 gms butter
50 gms stevia/sweetener
1 egg yolk
1/2 tsp vanilla extract

Ingredients for raspberry jam:

70-80 gms raspberries (fresh/frozen)
30 ml water
10 gms sweetener
1/3 tsp xanthan gum (more or less depending on how thick the jam gets)

Ingredients for chocolate topping:

40 gms sugarfree dark chocolate
25 gms of heavy cream

Method for cookies:

Preheat the oven to 170C
Mix almond flour and baking powder in a bowl and keep aside.
In your mixer bowl, whisk butter with the sweetener until its fluffy.
Add egg yolk and vanilla extract and mix again.
Finally add the almond flour and baking powder mix and whisk it again to form a dough.
Make 8-9 round balls out of the dough and using your thumb or finger create some space in the center of each cookie.
Bake the cookies for just 10-12 minutes or when they just start to turn brown, they will still be very soft but this is what we need.
You will notice that the size of cookies has increased and also the holes we created. Using your thumb create the same space again in the center of each cookie, while they are still warm.
Let cool the cookies.

Method for raspberry jam:

Add around 30 ml of water in a pan and add the raspberries.
Boil the mix on very low flame while stirring occasionally. When the mixture comes to boil, add the sweetener and stir.
Smash raspberries using a fork or spoon; keep mixing and heating until it forms a smooth paste.
Add xanthan gum to the mix (just a little bit of it will be enough to thicken then mix) and stir it well. End result should look like a jamish type mix.

Gently add the jam onto the space you created in each of the cookie and refrigerate the cookies for atleast 30 mins.

Method for the cholocate layer:

Melt the chocolate on a pan on very low heat.
Once the chocolate has melted, switch the flame off and add heavy cream. Give it a good mix.

Gently add the chocolate ganache on top of your cookies (you decide the shape and size) and refrigerate the cookies for another 30 mins. All done 🙂

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