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  • LOSE IT! The Low Carb & Paleo Way

    FROM THE HEART

    Jan 27, 2020 5 minutes
    BY: VICKIE DE BEER
    PHOTOGRAPHS: LIZA VAN DEVENTER

    LOW-CARB CHOCOLATE AND SESAME SEED BISCUITS

    MAKES 20

    KEEP ON TRACK per serving

    FAT 14G CARBS 6G PROTEIN 3G

    FOR THE BISCUITS

    ½ cup almond flour
    ½ cup hazelnut flour (finely ground hazelnuts)
    1 cup desiccated coconut
    ½ cup white sesame seeds, toasted
    ¼ cup xylitol
    1 egg
    120g butter, melted
    1 tsp vanilla extract

    FOR THE CHOCOLATE DIPPING GLAZE

    100g 85% dark chocolate, roughly chopped
    1 tsp coconut oil

    1. Preheat the oven to 200°C.

    2. Line a baking tray with baking paper and grease with butter.

    3. In a medium mixing bowl, combine all the dry ingredients. Make a well in the centre and add the egg, melted butter and vanilla extract.

    4. Mix together until it forms a workable dough.

    Roll the mixture out between

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