Keto Forgotten Cookies
Ingredients:
2 big room-temperature egg whites
1/2 cup powdered erythritol
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 cup unsweetened shredded coconut
1/2 cup chopped sugar-free dark chocolate or sugar-free chocolate chips (at least 70% cocoa)
Instructions:
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 12 cookies
Nutrition Values (per serving):
Calories: 90
Fat: 8g
Carbohydrates: 3g
Fiber: 2g
Protein: 1g
Instructions:
Preheat the oven:
Preheat your oven to 250°F (120°C). Using parchment paper, line a baking sheet.
Prepare the egg whites:
In a clean, dry bowl, beat the egg whites and cream of tartar until stiff peaks form.
Add sweetener and vanilla:
Gradually add the powdered erythritol while continuing to beat the egg whites. Add the vanilla extract and mix until well combined.
Fold in coconut and chocolate:
Gently fold in the shredded coconut and chopped sugar-free dark chocolate or chocolate chips until evenly distributed throughout the mixture.
Scoop onto the baking sheet:
Using a spoon or cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, leaving space between each cookie.
Bake at low temperature:
Bake in the preheated oven for about 2 hours, or until the cookies are firm to the touch and lightly golden.
Cool and enjoy:
Allow the cookies to cool entirely on the baking sheet before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
Store in an airtight container:
Once completely cooled, store the keto forgotten cookies in an airtight container at room temperature for up to a week.
Notes:
For the best results, make sure the egg whites are at room temperature.
You can customize the chocolate by using different percentages of cocoa or adding nuts for extra texture.
These keto forgotten cookies are a delightful treat for those following a low-carb or keto diet. Enjoy the sweet taste without the guilt of high sugar content.
