Low Carb Brutti ma Buoni

Here is another little gem of a recipe inspired by one of my favourite bakers on Bakes and Cooks, Franca Genio. She makes the most awesome cheese cakes, in every flavour imaginable. Apparently she makes awesome cookies too!
I doubled her original recipe and ketofied it. Here is the link to the original recipe. Brutti ma Buoni.
It was an easy adjustment, and they are quite addictive, so fortunately they are very low in calories as well as carbs.

Low Carb Brutti ma Buoni

Low Carb Brutti ma Buoni
Recipe

1 1/2 Cups liquid egg whites (or 12 egg whites)

2 Cups Hazelnuts, roasted

2 Cups Almonds, roasted

1 1/2 Cups sweetener (I used 1/2 cup Truvia)

2 Tablespoons Cocoa powder

2 Tablespoons Oat Fibre 500

1/8 teaspoon of Glucomannan

2 teaspoons Vanilla extract

Put the egg whites in your stand mixer bowl and allow to warm to room temperature.

Roast the Hazelnuts in a frying pan on medium high. Make sure to keep them moving so they don't burn. Roast until the skins start to fall off. You can wrap them in a cloth and rub to get more skin off if desired.

Roast the almonds in the same manner, until skins start to crack. The almonds won't lose their skins as much but that's fine.

Coarsely chop the nuts, combine and set aside.

Combine the cocoa powder, oat fibre and glucomannan in a small bowl and mix well. Set aside.

Preheat the oven to 325 F on convection setting.

Spray two cookie sheets generously with cooking spray. You can use parchment paper to make the clean up easier but that will also have to be sprayed.

Beat the egg whites until they are light and foamy. Add the cocoa mixture, the sweetener and the vanilla to the eggs and continue beating until soft peaks form.

Fold in the nuts carefully.

Using a soup spoon, spoon the mixture onto the greased cookie sheets, about 1-1.5 inches apart.

Bake for 15-20 minutes or until tops are dry and firm to touch.

Remove to wire rack and cool completely.

I made 60 cookies with a net carb count of 0.75 per cookie after subtracting fibre and sugar alcohols.

They are best when cooled completely.

Enjoy!