Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@[ Ссылка ]
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

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Nuts and seeds Florentine is a popular snack served during Chinese New Year. They are crispy and delicious but contains high carb content due to the tons of sugar and sometimes, wheat flour as well. This keto version, however, is flourless and only contains a tiny fraction of the carb content. At only 0.5 g net carb per serving or less, if you make them smaller, you can snack on these healthy crispy snacks without any guilt. And they are super easy and quick to make with only a few ingredients. Of course, you can also switch up the nuts and seeds according to your preference.

The recipe can be viewed and printed at this link;

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NUTRITION INFO
[ Total Servings = 18 ]
Per serving ;
Total Carb = 1.3 g
Dietary Fiber = 0.8 g
Net Carb = 0.5 g
Calories = 62
Total Fat = 5.3 g
Protein = 2.6 g

INGREDIENTS
Almond flakes = 100 g
Pumpkin seeds = 30 g
Sunflower seeds = 30 g
Black Sesame seeds = 20 g
Egg White = 1 large (38 g)
Lakanto Powdered Sweetener = 50 g / 1/2 cup (OR any keto friendly sweetener) (Note: 50g is mildly sweet so you can adjust accordingly)
Salt = 1/2 tsp

For best results, measure the ingredients)

DIRECTIONS
1. Preheat the oven at 300F or 150C.
2. In a bowl, whisk the egg white until frothy or foamy.
3. Add the powdered sweetener, salt and whisk until well combined.
4. Add the nuts, seeds and mix until well combined. Ensure that all the nuts and seeds are evenly coated with the egg white mixture.
5. Line a baking tray with parchment paper.
6. Spoon the mixture into a 2 1/2" ring mold and flatten the mixture. The thinner they are, the crispier they will be. You can also just scoop the mixture onto the tray and flatten with spoon or fork for a rustic look.
7. Bake for 15 to 20 mins or until golden brown.
8. Cool for about 15 mins until set then transfer to a wire rack to cool completely. Once completely cooled, they will become crispy.
9. For a glossy look, brush with some sugar free maple syrup (optional). It will also create a nice maple syrup flavor.
10. For a chocolaty flavor, drizzle with some melted unsweetened dark chocolate.
11. Store in an airtight container for about 1 to 2 weeks. They can also be refrigerated and frozen. They actually become crispier when refrigerated and are the crispiest when eaten straight from the freezer.

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