Easy Keto Hazelnut Biscuits. 0.38g net carbs. DAIRY-FREE, just 3 ingredients and ready to bake in 5 minutes!
If you have a left-over egg white, and you don’t know what to do with it, try this!
The beauty of these delightful keto treats is that they bake to a lovely, satisfying crunch.
They are truly delicious. The recipe is ultra simple. And you can even eat all 6 of them without worrying about exceeding your daily carbs quota (6 = 2.28g carbs total!).
How to Make Easy Keto Hazelnut Biscuits
The star ingredient is hazelnuts, obviously. It might be more convenient to buy pre-ground ones, but you’ll get a superior flavour if you use skinless roasted whole hazelnuts. If you’re in the UK, get them from Lidl (Alesto) – they are divine.
Put them in a freezer bag, break them up with a meat hammer, then whizz them in a mini blender until powdery. Don’t overdo it or you’ll turn them into nut butter. If you do this step in advance, store your ground hazelnuts in a glass jar, tighten the lid, and leave the jar in a dark place.
As for egg white, it is best when it’s a couple of days old. Which is extremely convenient when you don’t have time, or you’re not in the mood, to bake something immediately. Simply store it in a glass bowl, cover with cling film and keep refrigerated until you’re ready (min 1 day, max 3 days, best 2 days).
Remember to take the egg white out of the fridge and leave it at room temperature for a couple of hours. Whip it with the sweetener to soft meringue peaks, stir in the ground hazelnuts and spoon the mixture over a silicone baking mat. Spread each one out to a disc, and bake.
The best sweetener for this recipe is ERYTHRITOL, as it crisps up your biscuits beautifully.
Spoon equal heaps onto a silicone baking sheet and flatten them a little with the back of a teaspoon.
Just 25 minutes in the oven will create delectable, ‘snappy’ biscuits.
When the cookies come out of the oven, they’ll feel soft and spongy to the touch. Wait 10 minutes before handling them. Then flip them or peel them gently away from the silicone liner, and leave them on a rack to air dry for another 10 minutes before storing them. Store them in a cupboard, uncovered, and they’ll crisp up more over time.
Enjoy!
Easy Keto Hazelnut Biscuits
Ingredients
- 1 egg whites (from one large egg, 40g net)
- 65 g hazelnuts - skinless and roasted
- 20 g erythritol
Instructions
- pre-heat oven to
150 °C. - whip egg white until frothy, add sweetener and continue to whip until you obtain soft peaks, then stir in the ground hazelnuts.1 egg whites, 20 g erythritol, 65 g hazelnuts
- drop 6 well-spaced mounds over a silicone baking mat, then use the back of the teaspoon to create flattish discs.
- bake for 25 minutes.
- remove them from oven and let them cool for 10 minutes without handling them, then move them to a cooling rack for another 10 minutes.
- store them in your cupboard, uncovered, and they'll get more crispy over time.
Notes
Nutrition
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Egg white, hazelnuts and sweetener. That’s all you need to make these irresistible biscuits.