Ingredients
- 1 cup sugar-free all-natural peanut butter
- ½ cup of unsalted softened butter
- 1 cup of sugar substitute (Swerve, an erythritol blend, or Lakanto’s Monk fruit. )
- Can be purchased on Amazon, Sprouts and other health food stores.
- 1 egg [1 cup of almond flour ]
- 1 teaspoon of baking powder
- ½ teaspoon sea salt Instructions
Pre-heat oven to 350 degrees. Using an electric mixer, beat well the peanut butter, butter, sugar-substitute, and egg. To this batter add the almond flour and baking powder and salt. Stir the mixture until fully incorporated. Drop a teaspoon amount of dough to form little balls and place on a parchment-lined cookie sheet. Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and to make a crisscross design. Bake in a 350-degree oven until lightly brown around the edges around 10-12 min. Allow the cookies to cool completely before eating and storing as these cookies can be very fragile. Store leftovers in the refrigerator.
