Ingredients
- 1 tablespoon coconut flour
- 1 cup almond butter
- 1 egg
- 0.5 teaspoon vanilla extract
- 0.66 cup sugar substitute
- 4 tablespoons raspberry jam, no sugar added
Essentials
- ¼ teaspoon baking powder
How to Make It
- Preheat oven to 350°F.
- Using an electric mixer, beat the egg together with the almond butter and sugar substitute. Add the coconut flour, baking powder, and vanilla extract. Mix well to form a smooth dough.
- Shape the mixture into small balls and arrange on a baking sheet lined with parchment paper.
- Make a slight indentation on the top each of the cookies with your thumb or the back of a spoon. Fill with about ½ teaspoon of the jam.
- Bake in the oven for 10–12 minutes, until the cookies are golden brown around the edges.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 173 kcal Calories from Fat: 135 kcal |
|
% Daily Value*
|
| Total Fat 15 g 43% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Dietary Fiber 3 g 8% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |