Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups almond flour ((can use blanched almonds - see tips))
  • 1 cup powdered Swerve Sweetener
  • 1 large egg white ((can use cartoned pasteurized egg whites))
  • 2 tsp almond extract
  • 1/2 tsp rose water ((skip for almond paste))

Instruction

  • Place the blanched almonds in a food processor and process until finely ground. If using almond meal, skip to step 2.
  • Add the powdered sweetener and pulse to combine. Add the egg white, almond extract, and rose water, if using, and run the processor on high until the mixture becomes a paste and begins to form a ball.
  • If the mixture is too wet, add a little additional almond meal. If the dough is dryish, add a bit of water, 1 teaspoon at a time. It should resemble cookie dough or pastry in texture.
  • Form into two logs and wrap tightly in plastic wrap. Use in cookies, cake, or candies. And I have a delicious Keto Almond Croissant recipe coming soon!
  • Store the dough, tightly wrapped, in the fridge for a week or the freezer for up to two months.