Low Carb Coconut Wafer Cookies
Calories 410kcal
Ingredients
- 3 large egg whites
- 3 1/2 ounces unsweetened shredded dried coconut
- 1/4 cup erythritol
- 12 drops liquid stevia
- 1 pinch salt
- 3 tablespoons butter (melted)
- 3 large egg whites
- 3 1/2 ounces unsweetened shredded dried coconut
- 1/4 cup erythritol
- 1 pinch salt
- 3 tablespoons butter (melted)
- 12 drops liquid stevia
Instructions
- Preheat fan forced oven to 150C/300F.In a bowl mix together the egg whites, coconut, Natvia and salt.
- Mix well.Add the melted butter and mix well.FOR ROUND WAFERS: Drop tablespoon sized balls onto a lined cookie sheet and press down until they are 1/4in/5mm thickFOR WAFER SHARDS: Pour the mix onto a lined cookie sheet, place parchment paper over the top and roll into a 1/4in/5mm thick sheet.
- Using a knife, gently press lines into the sheet to split the wafers later on.Bake both types of wafers in the oven for 20 mins, then turn the tray around and bake for another 5 minutes.
- Remove when the edges are browned.The wafers will appear soft immediately after baking, allow to sit for 10 minutes to harden up.
- If your wafers are too thick they may require additional cooking time.Once cooled, wafers can be stored in an airtight container to retain their crunch.
Originally posted 2019-02-20 17:58:22.
