Sukrin Syrup gives these biscuits an extra delicious crispy surface and soft centre!
Preheat oven to 175C.
Whisk butter together with Sukrin +, stevia drops, Sukrin Syrup and peanut butter, if using, until you get a smooth mixture. Feel free to use a hand mixer. Then beat in the egg.
Mix almond flour and baking powder together in a separate bowl. Add small amounts of the dry mixture in the wet until all the dry mix is used. The dough should be firm, but add a little water if it gets too dry. It must be able to be shaped into small balls with your hands.
Place the dough balls on a baking tray with parchment paper and gently press them flat. Sprinkle finely chopped nuts on top at the end and press it a little into the dough.
Bake at 175 degrees in the middle of the oven for about 12-14 minutes (depending on size, so keep an eye on them). The biscuits may seem a little soft when you take them out of the oven, but they will become crispy after cooling.
This recipe is courtesy of Sukrin Norway and taken from @toneutne on Instagram.
Calories 302, Protein 19 grams, Carbs 5 grams, Fat 21 grams, Fiber 9 grams