Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour (about 107g (see Notes))
  • 1/4 cup coconut flour (about 33g (see Notes))
  • 1/3 cup low carb sugar substitute
  • 1/2 teaspoon baking soda
  • 1/2 cup non-hydrogenated lard (or ghee (butter works too))
  • 1 large egg (or gelatin egg)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Swerve Confectioners Powdered Sweetener
  • water (as needed )

Instruction

  • Beat all ingredients together or pulse together in a food processor until dough forms. If dough is a little sticky, it's best to sprinkle in some coconut flour on the outer surfaces when rolling.
  • Roll dough out between two pieces of parchment paper to desired thickness (between 1/8 and 1/4 inch). Thinner cookies bake quicker and tend to be more crisp. Sprinkle a little extra coconut flour (or almond flour/sunflower seed flour) on to dough as needed. Dough can also be rolled into a log and frozen for 20-30 minutes and then sliced into circles for easy "slice and bake" cookies.
  • Cut into shapes and place on parchment lined baking pan.
  • Bake in oven at 350°F for 8-10 minutes or until edges are lightly browned.
  • Remove from oven, let cool on rack for about 5-10 minutes then transfer cookies to a cooling rack until completely cooled.