Mostaccioli - Ketogenic and low carb
Ingredients
For the cookies
3-4 teaspoons of pisto (nutmeg, cinnamon, cloves and anise)
200g of Almond flour
30g of Coconut flour
30g of Flaxseed flour
20g of Cocoa powder
20g of Psyllium husk powder (finely minced)
1 Egg
150g of Erythritol
10 drops of Liquid Vanilla Stevia
The peel of an orange or lemon
150ml of water at room temperature
5g of food ammonia
For the icing
200g of Cocoa paste
150g of Erythritol
10 drops of Liquid Chocolate Stevia
70g of Butter
30g of Coconut oil
- Times
- Preparation: 30 min
- Cooking: 12 min
- Total: 45 min
- Servings
- Total servings: 15
- Portion: 2 cookies
- Nutrition label
- Carbs: 10.5/25g
- Proteins: 5.4/100g
- Fats: 12.9/167g
- Show nutrition label
Directions
The Cookies
- 1
Chop the spices consisting of: 1 teaspoon of nutmeg, 2 teaspoons of cinnamon, 1/2 teaspoon of cloves, 1 teaspoon of anise.
If you are using the packaged piston, skip this step.
- 2
Toast the spices over medium heat for a couple of minutes.
- 3
In a bowl, add the hot water with ammonia and set aside.
- 4
In a second larger bowl, sift the almond, coconut, flaxseed and psyllium husk powder (finely chopped) together with the cocoa.
- 5
Now add the spices, egg, erythritol and orange zest.
- 6
Start kneading by adding the water previously set aside from time to time. If the dough is too dry, add another 20-30ml of hot water.
- 7
Once the dough becomes compact, roll it out on baking paper leaving a thickness of about 1cm.
Cut the dough to form diamonds (the typical shape of mostaccioli), or round if it is easier for you.
- 8
Bake in a static oven (preheated) at 350° (180° celsius) for about 12 minutes.
- 9
Let the mostaccioli cool completely before covering them with chocolate.
The icing
- 1
Melt the cocoa mass with the butter and the coconut oil in a microwave oven or in a double boiler.
- 2
Now add the erythritol and the stevia drops (to taste). Mix until a homogeneous glaze is formed.
- 3
Soak the cookies (cooled) in the icing to cover them completely.
- 4
Set the mostaccioli aside in a cool place for about 2 hours, or until the glaze has completely solidified.