Pistachio Slice and Bake Cookies
Nutty and crunchy, these pistachio cookies are perfect for the whole family.
Ingredients
- 0.33cupshelled pistachios50g
- 0.5cupunsalted buttersoftened
- 0.25cupgranulated erythritol
- 1egg(s)
- 1servingPistachio Keto Chow(or 1 scoop)
- 0.5cupfine almond flour
Instructions
- Soak pistachios in water for 20 minutes.
- Combine butter, sweetener and egg with mixer on low speed. Add keto chow and almond flour and mix until well combined.
- Blot dry pistachios with a paper towel and add into batter. Mix thoroughly.
- Scoop onto plastic wrap and form into a cylinder with your hands and the wrap. Finish wrapping and refrigerate for at least two hours or even overnight.
- Preheat oven to 350 degrees.
- Remove plastic wrap and slice into 16 by cutting in half and those halves in half again until you have 16 slices. Place sliced cookies onto parchment paper on a cookie sheet.
- Bake at 350 degrees for 15 minutes. Allow to cool.
- You can leave as is or if you want to get fancy you can dip the ends in chocolate and add crushed pistachios or coarse sea salt.
Nutrition
Serving: 1cookieCalories: 97.2kcalCarbohydrates: 5.4gProtein: 3.3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1.04gMonounsaturated Fat: 3.48gTrans Fat: 0.2gCholesterol: 26.3mgSodium: 57.8mgPotassium: 153.05mgFiber: 1.1gSugar: 0.4gVitamin A: 267.39IUVitamin C: 7.64mgCalcium: 60.8mgIron: 0.39mgSugar Alcohol: 3.55gNet Carbs: 0.8g