Low Carb Keto Hazelnut Cookie Recipe


These 5 Ingredient Hazelnut Flour Cookies are pillowy soft on the inside, crisp on the outside, and topped with crushed Keto Hazelnut Cookie for a wonderful, flavorful crunch! Plus, they’re gluten-free, low-carb, and dairy-free too.

When it comes to easy gluten-free and keto treats, it doesn’t get much better than a good cookie recipe.

https://youtu.be/M7cppYyEFeA

There are so many variations that you could try a new type of cookie every time you bake! After all, variety is the spice of life.

This is why I love this Hazelnut Cookie Recipe from Katrin at Sugar-Free Londoner! I usually bake with a combination of almond flour and coconut flour. Baking with hazelnut flour added a delicious twist to the classic cookie.

And the chopped hazelnuts on top really make the flavor pop!

KETO HAZELNUT COOKIE

The recipe is based on a simple Italian cookie called Brutti Ma Buoni, literally “ugly but good”. Katrin made some changes to bring us a low-carb and gluten-free recipe for these wonderful Italian Hazelnut Cookies!

With 0.4 grams of net carbs per cookie, they’re the perfect guilt-free treat.

What makes this recipe even better is that it only uses 5 ingredients in the batter and comes together in minutes.

You will simply beat the egg whites and then combine all the ingredients. After that, use a spoon to drop the batter onto your baking sheet and bake.

Enjoy these hazelnut cookies with your morning coffee or as an after-dinner dessert. With 0.4 net carbs per cookie and delicious hazelnut flavor, you can’t go wrong!

HOW TO MAKE HAZELNUT FLOUR

 

 

You can buy pre-made hazelnut flour or you can make your own. The process is very easy.

If your hazelnuts still have skin on them, you’ll want to roast them first. Then once they have cooled down, you can easily rub the skin.

If your hazelnuts are skinless, then you are good to go.

Just put the raw hazelnuts in your blender or food processor and blend for about 10-15 seconds.

That’s!

You must be careful not to over-process the hazelnuts. Otherwise, you will end up with hazelnut butter. Still delicious, but not what we need for this recipe.

 

 

 

 

WHIPPING THE EGG WHITES

You might be wondering if you really need to whisk the egg whites or if you can just mix them up.

I experimented with both to see if it made any difference. I must say that I definitely prefer the cookies with the beaten egg whites.

Whipping them adds air bubbles to the cookie dough. This results in a lighter, fluffier cookie with a softer interior.

So while this step is not absolutely necessary, I would recommend it for a more satisfying Keto hazelnut cookie.

CAN YOU MAKE THESE WITH A DIFFERENT FLOUR

Another nut flour, like almond flour, will work well in this recipe. You can replace the 1: 1 walnut flour.

However, the walnut flour you use will affect the taste. Both the almond and hazelnut flour will have a nutty flavor, but the hazelnut is a bit richer and deeper in my opinion.

 

 

Among the flours, the hazelnut has more texture. This is why combined with the beaten egg whites, it produces such a smooth and light cookie.

So while almond flour and other nut flours can be used, just keep in mind that the end product will be slightly different.

If you like the taste of hazelnuts, I recommend you try this recipe with hazelnut flour.

 

 

 

RECIPE

Ingredients

1 jar of Noya hazelnut butter 250g or 9 ounces
0.5 cup Sukrin sweetener 1
1 egg
0.25 cup cocoa powder
1 teaspoon vanilla
0.25 teaspoons of salt

Instructions

Preheat oven to 160C / 320F and line a baking sheet/cookie sheet with non-stick parchment paper or a silicone baking mat.
Combine all ingredients in a bowl and stir until completely combined.
Place 1 tablespoon of cookie mix in your hand and shape it into a cookie. (These cookies don’t spread so make them any thickness and shape you prefer)
Place the cookies in the oven and bake for about 12-15 minutes, turning the pan halfway. Keep an eye on them as they can quickly brown around the edges.
Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Once it’s completely cool, store it in an airtight container.


Optional


Dip or drizzle with your favorite chocolate. We like to use vitawerx white chocolate.


Notes for Keto Hazelnut Cookie


NOTE: THIS IS BASED ON THE INGREDIENTS WE USE, THE NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.

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