Ingredients

The following ingredients have 8 Servings
  • 2 cups almond flour
  • 1/3 cup Erythritol
  • 1 pinch Salt
  • 1 teaspoon vanilla extract
  • 1/2 cup Unsalted Butter (softened)
  • 1 large Egg

Instruction

  • Preheat oven to 150C/300F.
  • In a mixing bowl, add the almond flour, erythritol, salt and vanilla extract. Mix.
  • Add the butter and rub into the dry ingredients until fully combined.
  • Add the egg and mix well.
  • Take tablespoon sized pieces of the mixture and roll into balls, then press into discs onto a lined cookie sheet. We recommend using food safe gloves to stop the mixture from sticking to your hands.
  • Leave a gap between the cookies as they will spread slightly.
  • Bake for 15-25 minutes, until the edges are browned. The cookies will firm up as they cool. If you are using the cookies as a base for our Jello Chunk Cheesecake, allow them to cook longer so the edges are firm and they are completely browned.
  • Leave to cool before storing in an airtight jar, or using as a cheesecake base.