Ingredients

The following ingredients have 12 Servings
  • 1½ cups Almond flour
  • 4 tablespoons Keto sweetener (I use Monksweet)
  • 6 tablespoons butter
  • 1 tablespoon shortening
  • 1 teaspoon vanilla
  • 2 teaspoons dissolved gelatin (see notes)
  • SkinnyMe Chocolate, for drizzling
  • Himalayan pink Salt, for sprinkling

Instruction

  • In the bowl of your standmixer fixed with the paddle attachment, beat flour, and butter until crumbly.
  • In a small bowl combine 2 teaspoons gelatin and mix with equal parts water. Add the dissolved gelatin, shortening, and vanilla to the batter and mix until a soft cookie dough forms.
  • Wrap the dough in clingfilm and shape into a log. Chill for about 30 minutes in the freezer. The dough can also be chilled in the refrigerator for 2 hours or overnight.
  • Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
  • Slice the chilled cookie dough. You should get about 2 dozen cookies.
  • Bake for 8-10 minutes or until golden around the edges. Let cool slightly on the cookie sheets before transferring to a cooling rack.
  • While the cookies cool, temper the SkinnyMe Chocolate in a double-boiler. Drizzle the melted chocolate over the cookies and sprinkle with salt if desired.