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Low Carb Christmas Treats - Coconut Crisps

Serves: 2 cookies = 1 serve makes about 20 cookies
Protein: negligible
Carbohydrate: 1g per serve

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  • 30g almond flour

  • 60g desiccated coconut

  • 1/8 tspn "Lite" salt

  • 2 tblspn granular Splenda

  • 1/8 tspn vanilla essence

  • 1 egg white


  • 1.

    Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop dough by teaspoons onto baking paper. Roll each piece of dough into a ball. I used 1 tspn cookie scoop and skipped the rolling into a ball step. Cove the balls with plastic wrap and then take a flat bottomed glass or similar object and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped.

  • 2.

    Bake at 1700C for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt. It's ok for the centres to be a bit lighter than the outer edges, but they should not be pale.

  • 3.

    Makes about 20 cookies. Can be frozen.

  • 4.

    We decorated with low joule jam and cream which will also need to be factored into daily allowance.

  • 5.


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