Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ¾ cup Swerve Sweetener or granulated erythritol
- 1 large egg
- ½ cup sugar-free dried cranberries chopped
- ¼ cup chopped sugar-free candied ginger chopped
Instructions:
Preheat oven to 325F and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, baking powder and salt.
In a large bowl, beat butter with Swerve until light and fluffy, about 2 minutes. Beat in egg, then beat in almond flour mixture until well combined.
Stir in chopped cranberries and ginger.
Form into ¾ inch balls and place 1 inch apart on prepared cookie sheet (You may find you need two sheets, depending on size).
Take a flat-bottomed glass and cover with parchment paper. Secure parchment with a rubber band. Press cookies to ¼ inch thick.
Bake 11 to 13 minutes, or until edges are beginning to brown. Remove from oven and let cool on pan 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
Serves 16. Each serving has 4.8 g of carbs and 2 g of fiber. Total NET CARBS = 2.8 g.
Source: alldayidreamaboutfood
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