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White chocolate & raspberries cookies

Yields10 Servings

 100 g almond flour
 15 g coco flouror almond flour
 55 g softened butter
 50 g erythritol
 20 g white chocolate sugar free chips
 1 egg
 2 g baker powder
 1 tsp vanilla extract
 2 g xanthan gum
 10 raspberriesFresh or frozen or lyophilized

Preheat the oven to 160 ° C.


Mix together the butter and erythritol until a creamy mixture is obtained (about 2-3 minutes)


Stir in the egg and vanilla extract.


Add the other ingredients, previously mixed together, except the raspberries. Mix until a homogeneous ball of dough is obtained.


Divide the ball into 10 then add either one fresh or frozen raspberry per cookie without mixing too much (the dough turns red if over mixed) or add a few pieces of lyophilized raspberries.


Flatten the cookies to a thickness of about 1 cm.


Bake for ten minutes at 160 ° C. Once out of the oven, let cool for about fifteen minutes (the cookies will be soft when they come out of the oven).

Nutrition Facts

Servings 10