Follow us 148.4k
Five ingredients and less than half an hour - that's all it take to make these quick green keto cookies. I first learnt how to achieve the green effect when I was working on my Grain-Free Sunflower Bread. To my surprise, the sunflower seeds turned out vibrant green.
How does it work? Sunflower seeds contain chlorogenic acid, an antioxidant that gives the seeds the ability of turning green under certain conditions. When chlorogenic acid mixes with alkaline baking ingredients such as baking soda, it turns green. Chlorogenic acid is beneficial because it may slow down the release of glucose into the bloodstream after a meal.
If you don't want your baked goods to turn out green, you can neutralise the effect of baking soda by adding some acidic ingredients like cream of tartar, vinegar or lemon juice. Although the green effect is not always desirable, it's perfect for St Patrick's Day, Easter or Halloween!
If you follow a ketogenic diet, it's not easy to get enough magnesium. What's great about these cookies is that they will both satisfy your cravings and boost your magnesium intake. One cookie contains almost 25% of your daily magnesium requirements!
Tip: If you have my apps, try dipping these keto cookies in my Creamy Spiced Cocoa - it's sugar-free and dairy-free.
Hands-on Overall
Serving size cookie
Nutritional values (per cookie)
Net carbs3.6 grams
Protein6.6 grams
Fat17.3 grams
Calories193 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs6.3 gramsFiber2.7 gramsSugars1 gramsSaturated fat3.4 gramsSodium119 mg(5% RDA)Magnesium93 mg(23% RDA)Potassium191 mg(10% EMR)
Ingredients (makes 10 cookies)
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Make the sunflower seed butter by following this recipe. I use this mixer with a food processor attachment to make any nut, seed or coconut butter in just a few minutes. Add the powdered Erythritol, cinnamon, baking soda and egg.
How to soften nut or coconut butter: Place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt.
- Mix until well combined. Using your hands, crate small cookie dough balls (one should be about 1 1/2 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
- Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
- Place in the oven and bake for about 12 minutes or until lightly browned. Keep an eye on the cookies - seeds burn faster than regular flour cookies.
- When done, remove from the oven and let them cool down. At first, they will be fragile but will crisp up as they chill.
- Store in an airtight container for up to a week or freeze for up to 3 months.
5-Ingredient Green Cookies
Step by Step
Ingredients
Instructions
- Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Make the sunflower seed butter by following this recipe. I use this mixer with a food processor attachment to make any nut, seed or coconut butter in just a few minutes. Add the powdered Erythritol, cinnamon, baking soda and egg.
How to soften nut or coconut butter: Place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt. - Mix until well combined. Using your hands, crate small cookie dough balls (one should be about 1 1/2 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
- Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
- Place in the oven and bake for about 12 minutes or until lightly browned. Keep an eye on the cookies - seeds burn faster than regular flour cookies.
- When done, remove from the oven and let them cool down. At first, they will be fragile but will crisp up as they chill.
- Store in an airtight container for up to a week or freeze for up to 3 months.
Nutrition (per cookie)
Calories193kcal
Net Carbs3.6g
Carbohydrates6.3g
Protein6.6g
Fat17.3g
Saturated Fat3.4g
Fiber2.7g
Sugar1g
Sodium119mg
Magnesium93mg
Potassium191mg
Detailed nutritional breakdown (per cookie)
Do you like this recipe? Share it with your friends!
