Ingredients:
- 1 1/2 cup erythritol
- 1 cup softened butter
- 2 tsp vanilla
- 3 eggs
- 2 tsp baking powder
- 1 tsp unflavored gelatin
- 1/2 coconut flour
- 1/2 almond flour
- 1/4 cup erythritol
- 2 TBS cinnamon
Instructions:
Preheat oven to 350 degrees. Line baking sheets with parchment. Cream together erythritol and butter. Slowly add in eggs, vanilla, unflavored gelatin, and baking powder. Mix in coconut flour and almond flour. In a separate bowl, combine 1/4 cup erythritol and cinnamon. Use a medium cookie scoop to shape cookies into balls and roll in cinnamon and sweetener mixture. Place cookie dough balls on prepared cookie sheet, a couple inches apart. If you prefer thin and crunchier cookies, flatten the cookie dough balls prior to baking. Bake in preheated oven for 10-15 minutes. Remember, baked goods made with erythritol are much softer when they are hot and will crisp up as they cool.
| Nutrition Estimate |
|---|
| Servings: 35 |
| Amount per serving |
| Calories 75 |
| Total Fat 6.8g |
| Net Carbohydrates 1.2g |
| Protein 1.4g |
| *Disclaimer: Nutrition is approximate. |
