Mieszanka na KETO ciastka maślane bezglutenowe

You’ll get away with it!

Gluten-free KETO butter cookie baking mix

Ingredients: almond flour  , erythritol (sweetener),  coconut flour, inulin, Ceylon cinnamon, Klodawska salt.

Gluten-free product.  The product may contain allergens: nuts.  Store in a dry and cool place, tightly closed.

Preparation method:

1. Pour the mixture into a bowl.

2. Add 1 egg and 100 g melted, cooled butter.

3. Stir with a spoon, then knead with your hands.

4. Roll out the dough into a thin sheet between two sheets of baking paper and cut out any shapes with a cookie cutter. You can also shape the cookies by hand.

5. Place the cookies on a baking tray lined with baking paper.

6. Bake for 12-15 minutes at 180°C.

The product was created in cooperation with www.zapachapetytu.wordpress.com

Nutritional value per 100 g of product*:

energy value: 2202 kJ / 526 kcal

Fat: 40g

including saturated fatty acids: 15 g

Carbohydrates: 24 g

of which sugars: 2.3 g

Fiber: 9g

Protein: 11g

Salt: 0.3 g

*nutritional value of the product calculated for a recipe consisting of the mixture, 1 egg and 100 g butter