Easy Keto Hazelnut Biscuits. 0.38g net carbs. DAIRY-FREE, just 3 ingredients and ready to bake in 5 minutes!
If you have a leftover egg white and don’t know what to do with it, try these crisp, low-carb cookies.
These keto treats bake to a satisfying crunch and are remarkably simple to make.
They are delicious, easy, and you can enjoy all six without worrying about your daily carb allowance (6 biscuits = 2.28g carbs total).
How to Make Easy Keto Hazelnut Biscuits
The star ingredient is hazelnuts. You can buy pre-ground hazelnuts, but for the best flavour use skinless roasted whole hazelnuts. If you have whole nuts, place them in a sealed bag, break them into smaller pieces with a mallet or rolling pin, then pulse in a small blender or food processor until they are powdery. Be careful not to over-blend or you’ll make nut butter.
If you grind the hazelnuts in advance, store them in a glass jar with a tight lid kept in a cool, dark place to preserve freshness.
Use a single egg white for this batch. Egg white is easiest to whip when it is a couple of days old; you can store it in a covered glass bowl in the fridge for 1–3 days (best after 2). Before using, bring the egg white to room temperature for a couple of hours — it whips better and gives better volume.
Whip the egg white until frothy, add your sweetener and continue whipping until soft meringue peaks form. Gently fold in the ground hazelnuts, then spoon the mixture onto a silicone baking mat in even mounds. Flatten each mound slightly with the back of a teaspoon to create discs before baking.
The best sweetener for this recipe is ERYTHRITOL, as it helps the biscuits crisp up nicely.
Spoon equal heaps onto a silicone baking sheet and flatten them a little with the back of a teaspoon.
Bake for about 25 minutes at 150 °C (static oven). When they come out of the oven they will feel soft and spongy to the touch. Let them rest on the tray for 10 minutes without handling them, then carefully lift them from the silicone liner and transfer to a cooling rack for another 10 minutes. Storing them in a cupboard, uncovered, allows them to crisp further over time.
Enjoy!
Easy Keto Hazelnut Biscuits
Equipment
- Metric scales or measuring cups
- Mini food processor or small blender (for grinding hazelnuts)
- Glass mixing bowl
- Silicone baking mat
Ingredients
- 1 egg white (from one large egg, about 40g)
- 65 g hazelnuts, skinless and roasted
- 20 g erythritol (or preferred granular keto sweetener)
Instructions
- Preheat the oven to 150 °C (static oven).
- Whip the egg white until frothy. Add the sweetener and continue whipping until soft peaks form. Gently fold in the ground hazelnuts until evenly combined.
- Drop 6 well-spaced mounds of the mixture onto a silicone baking mat. Use the back of a teaspoon to flatten each mound into a thin disc.
- Bake for 25 minutes, or until the edges start to brown and the tops look set.
- Remove from the oven and let the biscuits sit on the tray for 10 minutes without touching them. Then carefully transfer them to a cooling rack for another 10 minutes.
- Store in a cupboard, uncovered, to let them crisp further. They will keep well for several days when stored in a dry place.
Notes
Whole roasted hazelnuts produce the best flavour. Break them into smaller pieces inside a sealed bag before pulsing in a food processor to avoid clumping. If using pre-ground nuts, check they are fresh for optimal taste. Room-temperature egg white whips better and yields lighter, crisper biscuits.
Nutrition (per biscuit)
Serving: 1 biscuit | Calories: 81 kcal | Carbohydrates: 0.38 g | Protein: 2.3 g | Fat: 7.6 g
This recipe is provided for informational purposes. Nutritional values are approximate and may vary depending on ingredient brands and measurements.