Ingredients
• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 2 tbsp monk fruit–erythritol blend (divided: 1½ tbsp in dough, ½ tbsp for topping)
• 1½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg (plus extra for dusting)
• Pinch of sea salt
• 3 tbsp cold butter or coconut oil, cubed
• ¼ cup unsweetened eggnog (homemade or store-bought—dairy or oat-based)
• 1 large egg
• 1 tsp pure vanilla extract
• Optional glaze: 2 tbsp powdered monk fruit blend + 1–1.5 tsp eggnog or almond milk
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Whisk almond flour, coconut flour, 1½ tbsp sweetener, baking powder, cinnamon, nutmeg, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, whisk eggnog, egg, and vanilla. Pour into dry ingredients; stir until just combined (dough will be thick but workable).
- Turn dough onto parchment. Shape into a 6-inch circle (~¾” thick). Cut into 6 wedges. Separate slightly.
- Sprinkle tops with remaining ½ tbsp sweetener + a light dusting of nutmeg.
- Bake 20–24 min until golden at edges and firm to touch.
- Cool 10 min. Optional: drizzle with eggnog glaze. Serve warm!
PREP TIME & NUTRITION :
Prep Time: 15 min | Cook Time: 22 min | Total Time: 37 min | Servings: 6
Calories: 190 | Net Carbs: 4g | Fats: 15g | Protein: 6g
✨ Tip: For extra flair, fold in 2 tbsp chopped toasted pecans or sugar-free white chocolate chips!