Ingredients

The following ingredients have 4 Servings
  • 1 cup almonds, raw
  • 1 1/3 cup almond flour
  • 2 tbsp ground golden flaxseed meal
  • 3 tbsp coconut flour
  • 1.5 tsp baking powder
  • 1/2 tsp Pink Himalayan Salt
  • 1 cup Low Carb Sugar Substitute
  • 25 drops liquid stevia
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner.
  • Spread almonds on a baking sheet and toast in oven for about 10-12 minutes. When baked, remove from oven, chop, and set aside.
  • In a medium bowl, whisk together the almond flour, flaxseed, coconut flour, baking powder, salt, and erythritol.
  • In a separate bowl, whisk eggs, stevia, melted butter and extract using a hand mixer. Add in the dry mixture and combine until fully incorporated.
  • Fold in cooled, chopped almonds. Allow batter to sit for 5 minutes (to allow to coconut flour to absorb some of the moisture).
  • Divide dough into half. Place halves side by side on a large cookie sheet, leaving a few inches between (dough will spread out when cooked). Form each half into a log shape.
  • Bake for approximately 30 minutes or until golden brown in color and firm. Let cool for 20 minutes. Using a serrated knife, cut into ½-inch thick slices.
  • Place cookies, cut side down, on the baking sheet and bake for another 15 - 20 minutes. Be careful when you are moving the cut cookies to the cookie sheet because they break easily.
  • Remove from oven and cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely. The longer they cool the crispier they will get.
  • Best stored in an air tight zip top bag on your counter top. Enjoy!