The recipe is based on a simple Italian cookie called Brutti Ma Buoni, literally “ugly but good”. Katrin made a few switches to bring us a low carb and gluten free recipe for these wonderful Italian hazelnut cookies!
With 0.4 grams of net carbs per cookie, they are the perfect guilt-free indulgence.
What makes this recipe even better is that it only uses 5 ingredients in the batter and comes together in minutes.
You’ll simply whip the egg whites, then fold all the ingredients together. After that, use a spoon to drop the dough onto your baking sheet and bake!
Enjoy these hazelnut cookies with your morning coffee or as an after-dinner dessert. With 0.4 net carbs per cookie and delicious hazelnut flavor, you can’t go wrong!
How to make hazelnut flour
You can buy pre-made hazelnut flour, or you can make your own. The process is very easy.
If your hazelnuts still have skins on them, you’ll want to roast them first. Then, once they’ve cooled, you can easily rub the skins off.
If your hazelnuts do not have skins, then you’re ready to go.
Simply put raw hazelnuts in your blender or food processor and blend for about 10-15 seconds.
You want to be careful that you don’t over-process your hazelnuts. Otherwise, you’ll end up with hazelnut butter. Still delicious, but not what we need for this recipe.
Whipping the egg whites
You may be wondering if you really need to whip the egg whites, or if you can simply mix them in.
I experimented with both to see if it made a difference. I must say, I definitely prefer the cookies with the whipped egg whites.
Whipping them adds air bubbles to your cookie batter. This results in a lighter, fluffier cookie with a softer interior.
So while this step is not absolutely necessary, I would recommend it for more satisfying hazelnut cookies.
Can you make these with a different flour
Another nut flour such as almond flour will work just fine in this recipe. You can replace the nut flour 1:1.
However, the nut flour you use will affect the taste. Both almond and hazelnut flour will have a nutty flavor, but hazelnut is a bit richer and deeper in my opinion.
Between the flours, hazelnut does have more texture to it. That’s why, combined with the whipped egg whites, it produces such a soft and light cookie.
So while almond flour and other nut flours can be used, just keep in mind that the final product will be slightly different.
If you enjoy the taste of hazelnuts, I recommend trying this recipe with hazelnut flour.
Hazelnut Flour Low Carb Keto Cookies
These easy hazelnut cookies have only 5 ingredients! They are light and fluffy on the inside, crunchy on the outside and perfect with a cup of coffee.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people
- 1 cup hazelnut meal ground hazelnuts (90g)
- 2 egg whites
- 1 tbsp powdered erythritol or equivalent sweetener
- 10 drops vanilla stevia glycerite (equivalent to 2 tsp sugar)
- 1 tsp vanilla
- crushed hazelnuts to decorate
US Customary – Metric
- Whip the egg whites until they form stiff peaks.
- Fold in the hazelnut meal, erythritol, stevia and vanilla until well combined. I don’t like my cookies too sweet, so do make sure to taste the dough and adjust the sweetener to your liking.
- With a spoon, drop the dough on a silicone baking sheet or a baking sheet lined with parchment paper. Flatten to your liking.
- Bake at 160° Celsius (320°F) for 25 minutes or until lightly browned.
- Let the cookies cool before touching them. They firm up as they cool down.
- Makes 20 smallish cookies
I experimented with not bothering to whip the egg whites. This makes a firmer dough and you can roll little balls in your hand and press them down onto the baking sheet. The cookies taste lighter (and better) if you take the extra time to whip the egg whites.