Making low carb strawberry cookies

First, start by making the low carb strawberry cookie dough. Take a bowl and beat the egg with the Steviala 2 Sweet. Then melt the butter and add it to the mixing bowl. Then add the almond flour, the xanthan gum and a pinch of salt. You then knead it into a round dough ball. Then make balls of about 50 grams each and put them in the fridge for at least 1 hour. This prevents the low carb strawberry cookies from spreading in the oven.

Then preheat the oven to 175 degrees. Next you place the balls on a baking tray with baking paper and press them with your palm. Then make a small well in the center of all the cookies. You then bake the cookies until they are a nice golden brown. This will take about 15 to 20 minutes. Then let the low carb strawberry cookies cool down completely.

Making sugarfree strawberry filling

Then you can get started with the filling. Soak half a gelatin sheet in a bowl of cold water. This will take about 5 minutes. Then heat the Steviala Supreme Strawberry together with a tablespoon of water in the microwave. Don't let it boil. The Supreme Strawberry should be warm enough for the gelatin sheet to melt. Then add the soaked gelatin sheet and stir well until the gelatin has dissolved. Next, you pour this mixture into the wells of the cookies. Then place the low carb strawberry cookies in the refrigerator so that the Supreme Strawberry layer can set properly.

Finally, get started with the white chocolate topping. Melt the Steviala white chocolate using the au-bain marie method or in a small bowl in the microwave. Then stir every 10 seconds until the white chocolate is completely melted. Finally, divide the melted chocolate over the cookies and let it harden in the fridge.

Do you also want such beautiful cookies as in the picture? When the white chocolate is still liquid, divide a little Steviala Supreme Strawberry and make a nice pattern!