- 1 large egg
- 1/2 cup Butter
- 2 cups almond flour
- 1/4 tsp salt
- 1/3 cup erythritol, allulose
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
Preheat oven to 375 F. Mix cinnamon and 2 swerve serving in a small bowl. Prepare 2 baking sheets and cover them with a parchment paper or grease the pans with avocado oil.
In a mixing bowl, combine butter, egg, almond flour, baking soda, salt and erythritol, allulose. Mix until dough form takes shape. Divide them into 18 and make them into a small ball using your hands.
Roll each ball in the cinnamon bowl until fully coated. Place each ball on a baking pan with a lot of space between the cookies. Bake for 15 to 20 minutes.
Remove from the oven and cool them before serving. Right out of the oven, they tend to be too soft to peel off. Give some time to cool down before attempting to pick them up and serve.
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