Ginger Snaps

2 cups almond flour
1/4 lb (1 stick) softened butter
1/2 cup granular Splenda
2 Tablespoons Brown Sugar Twin
2 teaspoons water
1 teaspoon sugarfree vanilla extract
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 300°F. Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart. Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.

Makes 20-24 cookies.

Approximately 1 carb per cookie.

Sugar Cookies

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)

Flourless Peanut Butter Cookies

1 c peanut butter
1 c Splenda
1 egg
2 pinches baking powder
Preheat oven to 350F. Mix ingredients in medium bowl. Drop by teaspoon onto
cookie sheet. Bake for 6-8 minutes. Makes 1 dozen.