Serving size 2 cookies
Net Carbs 1 gram
Fat 14 grams
Protein 4 grams
1 cup almond flour
2-4 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup almond butter, stir well before measuring
1/4 cup butter, softened
3/4 cup Swerve, Granular
1 large egg, room temperature
1/2 teaspoon vanilla extract
Preheat oven to 325F and line large baking sheet with parchment.
Whisk together flour, ginger, cinnamon, baking powder and salt.
In another bowl beat almond butter and butter together. Beat in Swerve til well combined and then beat in the egg and vanilla.
Add flour mixture and beat til fully incorporated. Roll into 1 inch balls and place on baking sheet. Cover a flat bottomed glass with parchment and use to press balls to 1/4 inch circles.
Bake about 15 minutes, just until set. Remove from oven and reduce temp to 200F. Place cookies back inside til golden brown and quite firm to touch, about 20 more minutes.
Remove and cool completely. They will crisp as they cool. The thinner and smaller you make them, the crisper they’ll be.