| 2 (ea. 1.16 oz) | Egg white, large | |
| 1 pinch | Salt, Kosher salt, table salt | |
| ½ cup 2⅝ tsp | Xylitol, Birch Sugar, powdered | |
| 1 (ea. 0.04 oz) | Vanilla, pod or bean | |
| 1½ cups 1 tbsp 1 tsp | Almonds, ground | |
| ⅜ cup 4¼ tsp | Almonds, slivered | |
| ½ tsp | Cinnamon, ground | |
| ⅛ tsp | Cardamom, ground | |
| 13.01 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.41 oz (calculated)Notes: 1 cookie, about 6 cm long and 4 cm wide (2 3/8 in long, 1 1/2 in wide)
- Temperature: 320 °F
- Whisk the egg whites with a pinch of salt until stiff.
- Scrape out the vanilla pulp and mix it into the egg whites.
- Add the powdered xylitol. Your egg whites should turn glossy and form stiff peaks.
- In a separate bowl, mix the remaining ingredients.
- Fold in half of the egg whites.
- Fold in the remaining egg white. Be careful to keep the dough as fluffy as possible.
- Line a baking tray with parchment paper.
- Using two teaspoons, form quenelles and gently transfer them to the tray.
- The quenelles will spread a bit, so leave enough space.
- Bake for about 18 minutes and let cool completely.
- Calorie count44 kcal
- % of calories by macros
Fat 61.4 % 27 kcal 3.1 g Net Carbs 4.5 % 2 kcal 0.6 g Sugar Alcohols 15.9 % 7 kcal 3.1 g Dietary Fiber 4.5 % 2 kcal 0.8 g Protein 13.6 % 6 kcal 1.6 g - Approx. WW SmartPoints™1.3
- Cholesterol 0 mg
- Sodium 8.1 mg
- Fat 3.1 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Carbohydrates 4.5 g
- Dietary Fiber 0.8 g
- Total Sugars 0.3 g
- Added Sugar 0 g
- Sugar alcohols 3.1 g
- Protein 1.6 g
- Calcium 17.8 mg
- Iron 0.3 mg
- Magnesium 17.2 mg
- Potassium 49.7 mg
- Zinc 0.2 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 2.8 mcg
- Folic Acid 0 mcg