Name: Almond and Coconut Crispies
Yield: 210 grams
Ingredients: 8 Tsps of allulose (32 g); 2 large units of egg, white, raw, fresh (66 g); 1 cup, sliced of nuts, almonds (92 g); 1 Serve of coconut, Flakes (20 g)

Ingredients

or8 Tsps of allulose (32 g)

or2 large units of egg, white, raw, fresh (66 g)

or1 cup, sliced of nuts, almonds (92 g)

or1 Serve of coconut, Flakes (20 g)

Preparation

Preheat oven to 325F. Line baking sheets with parchment paper or a silicone mat. Combine egg whites and allulose into a mixing bowl.

Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy. Stir in sliced almonds and unsweetened coconut flakes. Whip ingredients until mixture is evenly distributed cookie batter.

Spoon or scoop cookie batter into mounds on to the baking sheet. Space cookie batter mounds evenly and generously on baking sheet. Flatten the top of the mounds with the spoon or scoop.

Bake cookies for 10 minutes. Rotate the baking sheet in the oven. Bake cookies for another 8-10 minutes until they are toasted and crisp. Remove baking sheet from oven and cool.

Nutritional information

	Per 100 g	Per portion (18 g)	% DRI
Energy	342 kcal	60 kcal	3 %
Fat	28 g	5 g	8 %
Fatty acids, total saturated	8 g	1 g	7 %
Cholesterol	0 mg	0 mg	0 %
Sodium	90 mg	16 mg	1 %
Carbohydrate	10 g	2 g	1 %
Sugars	3 g	0 g
Fiber	7 g	1 g	5 %
Protein	13 g	2 g

Recipes ofBen Weber

Health Coach

A personal trainer with a passion for food

Almond and Coconut Crispies

Saturday, August 01, 2020