- Sour cream - 1/2 cup
- Eggs - 2 pcs.
- Sukrin - 2-3 tablespoons (or Sukrin: 1 - 1.5-2 tablespoons)
- Butter - 50 gr.
- Psyllium - 1 teaspoon
- Soda - 1/3 teaspoon
- Almond flour (coconut) - 1/2 cup
- Fresh frozen strawberries - 150 gr.
- Sucrine powder - 1 tablespoon
- Chia - 1 tablespoon
Start with strawberries to give them time to swell. It should be thawed (or allowed to thaw partially), grind with a potato press, stir with chia and powder and refrigerate until it swells.
For the dough, grind melted butter with sucrine and eggs, add flour with psyllium and soda, knead a tender dough.
Drain the dough from the pastry bag with small Puffy rosettes of 4-6 pieces in a ring, leaving a place in the middle.
Fill the middle from a bag or just a teaspoon of strawberry mass. Bake at 200 C for 10 minutes until golden brown. Strawberries with chia are not dripping.
The amount of powder can be changed to your taste. Other berries can be used. It is very appropriate to decorate the cookies with chocolate and almond petals dissolved with water.
Proteins - 50 g (17% kcal) Fats -103 g (77% kcal) Carbohydrates - 15 g (5% kcal)
