Ingredients:
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup butter, softened
Keto Sweet granulated sweetener [optional]
Preheat oven to 350°F.
Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.
Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies.
Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.
Makes 24 cookies. 2 carbs per cookie. (without nuts)
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