| For the dough | ||
|---|---|---|
| 1½ cups 1 tbsp 1 tsp | Almond Flour, partially de-oiled | |
| ⅜ cup 3½ tsp | Coconut Flour, partially de-oiled | |
| 1 tbsp | Guar Gum (E-412) | |
| ¾ cup 1 tbsp | Butter, unsalted | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ⅜ cup 4⅝ tsp | Erythritol, powdered | |
| ⅜ cup 2¼ tsp | Cream, fluid, light whipping, 30% fat | |
| For the filling | ||
| ½ cup 2⅝ tsp | Erythritol, powdered | |
| 1 (ea. 0.04 oz) | Vanilla, pod or bean | |
| ⅝ cup 3½ tsp | Poppy Seeds, ground, milled | |
| 28.58 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:0.41 oz (calculated)Notes: 1 cookie with a diameter of about 1 1/2 in (3.75 cm) and a thickness of about 3/8 in (1 cm)
- Temperature: 320 °F
- Mix the almond flour, coconut flour, carob flour and powdered erythritol.
- Add the softened butter and egg and knead to a smooth dough.
- Wrap in cling film and rest for at least 2 hours in the fridge. You can also leave it in the fridge overnight.
- In a pot, mix the cream and powdered erythritol.
- Scrape out the vanilla pulp and add both the pulp and the bean to the mix.
- Bring to a boil, then remove from the heat.
- Remove the vanilla bean.
- Stir in the ground poppy seeds and transfer to a bowl.
- Let cool, then chill in the fridge together with the dough.
- Remove a portion of the dough from the fridge and put it between two layers of cling film.
- Roll it into a rectangular shape about 1/4 in (7 mm) thick and 4 in (10 cm) wide. Do the same with the remaining dough.
- Remove the top layer of cling film and cover the rectangles with the poppy seed filling. Leaving a border of about 1/2 in (1.25 cm) all the way around. Like this the filling does not spill out when rolling the dough.
- Using the cling film, carefully roll the rectangles.
- Wrap the rolls in cling film and chill them in the fridge for at least 2 hours. Alternatively, chill in the freezer for about half an hour.
- Take a roll from the fridge/freezer and cut into slices about 3/8 in (1 cm) thick.
- Line a baking tray with parchment paper and lay the cookies on it.
- Do the same with the remaining rolls.
- Bake for about 12 minutes. The cookies are done when the edges start to brown.
- Let cool completely before removing from the tray.
Preparing the dough
Preparing the filling
Forming the cookie roll
Baking the cookies
- Calorie count44 kcal
- % of calories by macros
Fat 77.3 % 34 kcal 3.9 g Net Carbs 4.5 % 2 kcal 0.4 g Sugar Alcohols 2.3 % 1 kcal 2.6 g Dietary Fiber 2.3 % 1 kcal 0.7 g Protein 13.6 % 6 kcal 1.5 g - Approx. WW SmartPoints™1.8
- Cholesterol 10.1 mg
- Sodium 2.5 mg
- Fat 3.9 g
- Saturated Fat 2.1 g
- Trans Fat 0 g
- Carbohydrates 3.7 g
- Dietary Fiber 0.7 g
- Total Sugars 0.3 g
- Added Sugar 0 g
- Sugar alcohols 2.6 g
- Protein 1.5 g
- Calcium 17.1 mg
- Iron 0.1 mg
- Magnesium 4.4 mg
- Potassium 14.3 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 23.7 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 1.4 mcg
- Folic Acid 0 mcg