5 Ingredient Keto Green Cookies

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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-on10 minutesOverall25 minutes

Nutritional values (per cookie)

Macronutrient ratio: Calories from carbs (7%), protein (13%), fat (80%)

Ingredients (makes 10 cookies)

• 1 ¹/₄ cups Homemade Sunbutter or any sugar-free sunbutter (310 g/ 10.9 oz)
• ¹/₃ cup powdered Erythritol or Swerve, or more to taste (50 g/ 1.9 oz) - I used Sukrin Melis
• 1 large egg
• 1 tsp baking soda (NOT baking powder)
• 2-3 tsp cinnamon or vanilla powder or pumpkin spice mix (you can make your own)

Instructions

1. Preheat the oven to 160 °C/ 320 °F. Make the Sunbutter 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, 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.
2. 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.
3. Using a fork, press down to flatten each cookie ball until about ¹/₂-inch thick.
4. 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.
5. 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.

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