Amaretti biscuits (keto, dairy and gluten free)
So! If you follow my instagram you may have seen my adventures in trying to make keto french macarons. ( It hasn't gone so well) I'm starting to think keto sweeteners don't have what it takes! So today we're going for their Italian cousin! Amaretti biscuits!
These are so easy to make! The only down side is leaving them to sit out for nearly 2 hours! But as tempting as it is don't skip that part! When you use erythritol for this sort of thing it needs time to harden (part of why my macarons aren't going so well)
•3 egg whites
•Ground almonds 200g
• Erythritol 122g (powdered)
• Almond extract 1tsp
• A sprinkle of salt
• Pinch cream of tartar (optional)
Combine the almonds, erythritol and salt in one bowl and mix thoroughly through (you can do this by hand)
Add your egg whites and optional cream of tartar in a mixing bowl and mix on a high speed until stiff peaks form (if you can hold the bowl upside down over your head without getting an eggy hair treatment your peaks are good)
Fold your egg whites and almond extract into the dry mix, do this gradually, you might not use the full amount of egg whites, start with a third of them and work from there, until you get a thick paste like consistency.
Divide your mix into one inch balls on lined trays, you should get about 24
Leave to sit for about 1.5 hours to allow the dough to harden
Cook in a pre heated oven at 180c /355f for about 10mins the tops should be golden but if not leave for another minute or so until they are.
Take out and leave to cool before touching they'll be kinda mushy to touch while hot.
Macros (per biscuit)
Net Carbs: 0.8g
You can powder your own erythritol in a blender or food processor! So don't worry if it's something you can't buy easily (: