Delicious Low-Carb Dessert

Low Carb Hazelnut Macaroons

5
Average: 5 (7 votes)
(7 votes)
Low Carb Hazelnut Macaroons

Low carb hazelnut macaroons - Light and airy bites for the sweet palate

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
44
calories
Calories

Healthy, because

Even smarter

Nutritional values

The essential oils cinnamaldehyde and eugenol from the cinnamon bark promote saliva and gastric juice production and thus digestion. The Christmas spice stimulates the metabolism, warms from the inside and is said to have a positive effect on blood sugar levels.

If you like, you can easily adapt the cookies to your own taste by choosing the type of nut - because they also succeed with almonds, cashews or walnuts.

1 piece contains
(Percentage of daily recommendation)
Calorie44 kcal(2 %)
Protein1 g(1 %)
Fat4 g(3 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.4 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.3 mg(11 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate7 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin4 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium40 mg(1 %)
Calcium10 mg(1 %)
Magnesium8 mg(3 %)
Iron0.3 mg(2 %)
Iodine0 μg(0 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.4 g
Uric acid0 mg
Cholesterol23 mg

Ingredients

for
50
Ingredients
3 eggs
1 tsp lemon juice
3 ½ ozs fine Birch sugar (-Powder or Xylitol)
½ Vanilla bean
9 ozs ground hazelnut kernels
½ tsp cinnamon
How healthy are the main ingredients?
eggcinnamon

Preparation steps

1.

Separate eggs (use egg yolks elsewhere). Beat egg whites with lemon juice in a bowl with the whisks of a hand mixer until foamy, gradually sifting in xylitol and beating until mixture pulls peaks.

2.

Cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Mix hazelnuts with vanilla pulp and cinnamon and fold into the egg white mixture.

3.

Fill the mixture into a piping bag with a large nozzle and pipe small dots onto a baking tray lined with baking paper. Bake in a preheated oven at 160 °C / 320 ˚F (convection oven 140 °C / 195 ˚F) for 15-20 minutes.

4.

Remove, pull from the baking sheet with the baking paper and let cool.