Making low carb chocolate cookies with hazelnut

First, start by preheating the oven to 160 degrees. Then grab a large mixing bowl. Next, add the almond flour, cocoa powder, xanthan gum and salt and mix well. You then melt the butter and add it to the dry ingredients. Also, beat the egg white until stiff. Add the egg white and vanilla extract as well. Then stir well until a cookie dough forms.

Then roll the dough into small balls and place them on a baking tray lined with baking paper. You then place the baking sheet in the oven for 5 minutes. You then remove the baking sheet from the oven again. Then carefully press a deep dimple in the centre of each ball. Bake the low carb chocolate cookies for 10 minutes or until the edges start to brown nicely. Meanwhile, get started with the sugarfree caramel filling.

Making sugarfree chocolate filling

First, melt the sugarfree chocolate using the au-bain marie method. Fill a saucepan with a layer of water. Place a heat-resistant bowl on top and add melted chocolate. Then pour the melted chocolate into the dimples of the low carb chocolate cookies. In addition, spread some caramel syrup on top as well. Then chop the hazelnuts and finally divide this over the cookies. Next, let the cookies cool completely. Then you can enjoy these delicious sugarfree and low carb chocolate cookies!