3 cups almond flour
1/3 cup coconut flour 3/4 cup SweetPerfection 1 cup melted butter, cooled to near room temperature 1/4 cup erythritol or xylitol 1 Tablespoon vanilla 2 eggs at room temperature 1/2 tsp. sea salt 1 tsp. baking soda Six ChocoPerfection bars cut into nugget sized pieces. Cut each bar into 5 sections and then into 4-6 nuggets per section.
Preheat oven to 350 degrees and line two cookie sheets with parchment paper or use ceramic lined cookie sheets.
1) In a medium sized bowl with an electric mixer on Medium, combine the almond flour, coconut flour, SweetPerfection, erythritol, sea salt and baking soda and mix for one minute.
2) Add the melted butter, vanilla and eggs and mix 1-2 minutes
3) With mixer on low, add the ChocoPerfection nuggets and mix for 30 seconds.
Using a tablespoon and butter knife, scoop out cookie dough into 24 large cookies. Bake for 20 minutes until the top of the cookie turns crisp. Cool these diabetic friendly cookies on the cookie tray for 15 minutes before transferring to cookie jar, or store them in the refrigerator to keep moist.
24 Keto Cookies Per Serving 210 Calories 5g Net Carbs 9g Fiber 1g Sugar
