Vanilla Cookie Cereal Bites! {Gluten Free and Low Carb}
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1 egg white beaten
- 4 tbsp butter softened
- 1.5 cups almond flour
- 2 tbsp ground golden flax seed
- 1/4 cup low carb sweetener* granulated
- 2 tbsp granulated low carb sweetener
- Carbohydrate 11.1459976120448 g
- Cholesterol 30.9114583325049 mg
- Fat 30.951823742291 g
- Fiber 6.56847464342277 g
- Protein 8.84516724189655 g
- Saturated Fat 8.83155432906682 g
- Serving Size 1 1 serving (67g)
- Sodium 94.4328465695581 mg
- Sugar 4.57752296862199 g
- Trans Fat 1.88564692046822 g
- Calories 341 calories
Whisk together the almond flour, ground flax, sweetener, and baking powder.Using a fork, mix in the beaten egg, butter, and vanilla until a crumbly dough forms. This can also be done in a food processor.Use your hands to work the dough and make sure there are no large pieces of butter left.Roll the dough into balls using about 1 tsp to 1.5 tsp of the mixture per ball and place on your baking sheet. Place in the freezer to chill for at least 15 minutes.Heat oven to 375.Once the cereal balls are chilled, bake for 12-15 minutes on the center rack or lower third to prevent burning.Remove from the oven and toss with optional cinnamon and sugar, or sugar only. Let cool at room temperature for 1 hour (or longer) before eating. The more time the cereal spends drying, the crispier it will become.
