Low Carb Peanut Butter Cacao Cookies
Prep: 10 minutes
Baking: 15 minutes
230 g crunchy peanut butter no added sugar (1 cup)
1 large egg, lightly beaten
100 g Natvia (½ cup )
3 tablespoon Cacao powder or cocoa
0.25 teaspoon Fine salt
- Preheat oven to 180C (160C fan forced) and line 2 x large baking trays with baking paper.
- Place all ingredients in a bowl and mix with a wooden spoon until combined.
- Roll tablespoonsful of mixture into balls and place on prepared tray, allowing space to spread. Flatten slightly with a fork.
- Bake for 15 minutes. Allow to cool on baking tray for 15 minutes then move to cooling rack. Store in airtight container for up to 1 week.
|Carbs (g)||Protein (g)||Fat (g)||Energy (kJ)||Calories|