Ingredients:
- 1/3 cup shelled pistachios 50g
- 1/2 cup unsalted butter softened
- 1/4 cup granulated erythritol
- 1 egg(s)
- 1 serving Pistachio Keto Chow (or 1 scoop)
- 1/2 cup fine almond flour
Directions:
- 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 Facts
Pistachio Slice and Bake Cookies
Serving Size
1 cookie
Amount per Serving
Calories
97.2
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1.04
g
Monounsaturated Fat
3.48
g
Cholesterol
26.3
mg
9
%
Sodium
57.8
mg
3
%
Potassium
153.05
mg
4
%
Carbohydrates
5.4
g
2
%
Fiber
1.1
g
5
%
Sugar
0.4
g
0
%
Sugar Alcohol
3.55
g
Net Carbs
0.8
g
Protein
3.3
g
7
%
Vitamin A
267.39
IU
5
%
Vitamin C
7.64
mg
9
%
Calcium
60.8
mg
6
%
Iron
0.39
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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