FROM THE HEART

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