生酮奶油乳酪曲奇 Keto Cream Cheese Cookies 【CC字幕】｜阿屋厨房 Awoo Kitchen

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Keto Cream Cheese Cookies｜阿屋厨房 Awoo Kitchen
Ingredients: (yield: 12 cookies)
cream cheese 110 g, room temperature
1 egg
3 Tbsp coconut oil 42 g, melted
1 tsp vanilla 5 ml
1 Tbsp fresh lemon juice 15 ml (add 2 Tbsp If you prefer stronger lemon flavor)
erythritol & monk fruit sweetener 42 g
organic beets powder 3 g (optional)
organic coconut flour 60 g
1/4 tsp baking soda 1 g
fresh raspberry as garnish
生酮奶油乳酪曲奇 Keto Cream Cheese Cookies｜阿屋厨房 Awoo Kitchen
配料：（可做12個曲奇餅乾）
奶油乳酪110克，室溫
1個鷄蛋
融化的椰子油42克
香草精5毫升
檸檬汁15毫升(喜歡檸檬味道濃郁的可加30毫升）
植物代糖42克
有機甜菜粉3克 （不需要餅乾呈現淡粉色可不加）
有機椰子粉60克
小蘇打1克
新鮮覆盆子作爲裝飾
#creamcheesecookies, #奶油乳酪曲奇, #生酮餅乾, #無糖無麵粉配方, #monkfruit, #glutenfree, #桃花餅乾，
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[@AwooKitchen]

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[@evachen3614]

請問如果沒有小蘇打粉，可以同等份量的泡打粉代替嗎😯

[@AwooKitchen]

可以的😁

[@user-th8xl2qr4q]

請問這曲奇是脆的嗎？

[@AwooKitchen]

不是那種酥脆的口感哦😊

[@yytt9922]

請問可以儲存幾天？

[@AwooKitchen]

放密封盒冰箱冷藏兩週或冷凍2-3個月沒有問題。為了保持口感不要長時間放室溫下保存😊