LCHF Chocolate Ripple Biscuits

Christina

My own recipe - a bit experimental

250g blanched almonds

3 tablespoons coconut flour

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 egg

60g butter (preferably room temperature)

100g Natvia

40g cacao

This is a thermomix method, but you could probably do it with almond meal and any mixer.

1. Preheat oven to 160 degrees (fan forced).

2. Mill almonds, 10 seconds at speed 10.

3. Add all other ingredients. Mix for 1 minutes at speed 4.

4. Allow mixture to absorb for 5 minutes. Prepare two cookie trays with a sheet of baking paper.

5. Divide mixture into 24 cookies (12 per tray). Bake for 8 to 12 minutes (longer will give a crunchier result).

6. Once cooked, allow to cool for 5 minutes on tray then turn out onto a cooling rack. They will be soft and may not hold shape when warm, but firm up when cooled.

You could try a different sweetener if you don't have or don't like Natvia.

If you don't want to user a sweetener, you could use sugar instead. That will make a biscuit that isn't 'low carb' by most standards but compared to normal chocolate ripples will still be healthier, lower in carb and gluten free.

Page footer