Ingredients for 6 cookies:
75g almond flour, 55g butter, 10g coconut flour, 18g erythtritol, 40g macadamia nuts, 8 squares of okono keto white chocolate, 8 raspberries, half a tsp of liquid vanilla, a pinch of salt.
Bake the macadamia nuts in the oven for 6 minutes at 160°C. Leave to cool and cut into 4. Cut the white okono chocolate squares into 4. Melt the butter over low heat, add the erythtritol and vanilla and beat for a few minutes. Add the almond and coconut flour and a pinch of salt. Mix well. Add the raspberries and mix into the batter with a spatula. Add nuts and chocolate. Prepare 6 balls and place them on a baking sheet. Flatten the cookies and smooth the edges. Bake for around 12-14 minutes at 160°C. Once the cookies are golden, let them cool before tasting them. They will crisp up as they cool.
