Equipment

• Baking Sheet
• Mixing Bowls

Ingredients

• 1.25 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup Low Carb Sugar Substitute
• 1 tsp baking powder
• 6 tbsp butter, room temperature
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. 
• In a mixing bowl, combine almond flour, coconut flour, erythritol, and baking powder; mix well using a spoon.
• Cut in the butter and vanilla and work it with your fingers until a dough forms.
• Use your hands to roll the dough into 12 equal balls. Place the balls 2-inches apart on prepared baking sheet. Use a fork to flatten and create a striped pattern.
• Bake the cookies for 11-14 minutes, or until browned around the edges. Transfer to wire rack to cool.
• Best stored in an air tight container or zip top bag in the fridge up to 10 days.

Notes

Net Carbs: 2g per servingYields: 12 Cookies

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g