Cooking time: 40 minutes
• 2 egg whites
• 220 g raw whole hazelnuts
• 3 tbsp erythritol
• A pinch of salt
1.Preheat the oven to 100°C (212°F).
2.In a bowl, beat the egg whites with salt until uniformity. Add erythritol and
mix again until thick peaks.
3.In a blender, chop 200 grams of nuts to a crumb. Add to protein mass, mix
4.Make small balls by wet hands and lay out them on a baking sheet covered
with parchment. Put a whole nut in the middle of each cookie.
5.Bake in the oven for 30 minutes.
Nutrients per one serving:
Calories: 138 | Fats: 12 g | Carbs: 1.5 g | Proteins: 3.8 g