Easy, tasty, and... sugar-free, try it to believe it!
Pour stevia, eggs, and rice oil into a bowl.
Mix until you create a cream using electric beaters.
Add the flour and continue mixing using the beaters.
Once the dough is crumbly, combine everything with patience and delicacy using your hands.
Work the dough until you obtain a smooth and homogeneous dough ball.
Let it rest in the fridge for 30 minutes.
Roll out the dough on parchment paper with a rolling pin, half a centimeter thick or slightly thicker.
Fill with 1 teaspoon of pistachio protein cream and close forming a ball or a classic cookie.
Bake in a preheated static oven at 180 degrees for about 15 minutes.
Electric beaters
Rolling pin
Parchment paper
Italia, Lombardia
| Energy (kcal) | 148.88 |
| Carbohydrates (g) | 35.47 |
| Fats (g) | 0.22 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 3.27 |
| Fiber (g) | 0.45 |
