Healthy Keto Chinese Macau Style “Mung Bean” Almond Cookies
The original mung bean almond cookies that Macau is famous for has a crumbly texture. For this keto version, we will replace the mung bean for a healthier, lower carb option and will try to mimic that crumble.
10 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 225 |
| Fat: | 20 g |
| Carbohydrates: | 4 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 58 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 10
Ingredients
- 1 cup1 cup1 cup Hemp Hearts, grounded, superfine
- 0.75 cup0.75 cup0.75 cup Almonds, chopped
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.5 cup0.5 cup0.5 cup Swerve Confectioners (powdered)
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 0.75 tsp0.75 tsp0.75 tsp Almond Extract
- 0.5 tsp0.5 tsp0.5 tsp Water, add more as needed
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 275°F.
- Roughly chop the almonds by hand using a knife.
- Grind the hemp hearts into a fine powder using a spice/coffee grinder and pulse 3-4 times. Avoid over pulsing and stop the grinder before it starts to clump together.
- Mix all dry ingredients together in a large mixing bowl using a whisk and break up any clumps by hand.
- Add the liquids to the dry mixture.
- Using a mooncake press, add the mixture into the mold and press tightly with a spoon, about 1/2 inch in thickness.
- Form the cookies on a baking sheet lined with parchment paper and bake for 18 to 20 minutes or until the edges are golden brown.
- Cool cookies on a baking sheet and allow to harden before transferring to a baking rack. Enjoy.
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