METHOD

1. Preheat the oven to 180℃ and line a baking tray with baking paper. 
2. In a large bowl, combine the almond meal, sweetener and beetroot powder. Whisk until no lumps remain. You may need to use your fingers to disperse some of the clumps. 
3. In a smaller bowl whisk the egg whites until frothy. Stir in the vanilla extract. 
4. Add the egg white mixture to the dry and stir with a wooden spoon to combine. Continue to mix, using your hands, to form a cookie dough.
5. Roll and shape into 12 cookies and place on the baking tray. They don’t spread much and retain most of their raw shape, so you can flatten them slightly before they go in the oven.  Bake for 12 minutes then remove from the oven and leave to cool completely.

Notes

• Leftover yolks? I sometimes make homemade mayo or aioli with these, or put them in my dog's bowl - he loves them.
• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.