Ingredients
• 1 cup (100g) blanched almond flour (fine)
• ¼ cup powdered erythritol or monk fruit sweetener (plus more for rolling)
• ¼ tsp salt
• ½ tsp vanilla extract
• 3 tbsp unsalted butter, softened (or coconut oil)
• Optional: ½ tsp cinnamon or ¼ tsp almond extract for extra flavor
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix almond flour, powdered sweetener, and salt.
- Add softened butter, vanilla, and optional extracts. Stir until a soft dough forms (it will be sticky).
- Roll into 1-inch balls and place on the baking sheet.
- Bake 10–12 minutes, until light golden at the edges (they firm up as they cool).
- Let cool 5 minutes, then roll warm cookies in additional powdered sweetener.
- Cool completely—they’ll crisp up slightly as they cool.
✨ Store in an airtight container at room temp for up to 1 week.
💡 Make ahead: Dough freezes well—bake from frozen (+1–2 mins).
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 12 mins , Total Time : 22 mins , Servings : 12 cookies , Calories : 80 per cookie , Net Carbs: 2g , Fats: 7g , Protein: 2g