1 cup almond flour
1/3 cup coconut flour
1 teaspoon baking powder
6 tablespoons unsweetened cocoa powder
1/8 teaspoon xanthan gum
pinch of salt
6 tablespoons of Monkfruit + 1 teaspoon to roll the dough in
2 tablespoons coconut/avocado oil
1 teaspoon vanilla extract
Powdered sweetener for dusting (we use Monkfruit)
Preheat your oven to 350F degrees.
Combine dry ingredients – almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt.
Mix until well incorporated
You can sprinkle in your sweetener of choice.
Then add wet ingredients – vanilla extract, eggs, coconut/avocado oil. Beat until the dough fully comes together.
Next, chill your dough for about 30 minutes, and up to an hour. You want them to be nice and cold when you press them.
Once the dough is chilled properly, spread out some extra granulated sweetener onto your baking sheet.
With an ice cream scoop, scoop your dough and roll it into balls.
Roll your dough balls around in the granulated sweetener.
Then, with a glass, or your hand, smash the dough balls down until they’re flat, and about a half-inch thick.
Bake at 350F for 10 minutes, cool, sprinkle with powdered sugar
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