Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup low carb sugar substitute
  • 1/4 teaspoon lemon stevia drops (or plain stevia and a half teaspoon lemon extract)
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup sugar free dried cranberries
  • 1/2 cup sliced almonds
  • low carb dark chocolate (melted, optional)

Instruction

  • Beat together the eggs, vanilla, Swerve, and stevia with an electric mixer until frothy.
  • In separate bowl, combine the almond flour, coconut flour, baking soda, and salt.
  • Add flour mixture to wet mixture and stir until dough forms.
  • Stir in the cranberries and almonds.
  • On a parchment paper lined cookie sheet, form a long rectangle of dough.
  • Bake a time 350°F for about 20 minutes or until top has browned.
  • Remove from oven and allow to cool completely.
  • Slice into thin pieces on a slight diagonal. Lay each piece on the side in baking pan.
  • Bake slices for about 15-20 minutes at 350°F until toasted.
  • Allow to cool. Drizzle with melted chocolate, if desired.