Step 1 Preheat the oven to 160 °C/ 320 °F (fan assisted). In a bowl, mix the almond butter (preferably roasted), softened coconut butter, Erythritol, lemon zest and egg.
by KetoDietApp.com
Step 1 Preheat the oven to 160 °C/ 320 °F (fan assisted). In a bowl, mix the almond butter (preferably roasted), softened coconut butter, Erythritol, lemon zest and egg.
Step 2 Using your hands, crate 12 small cookie dough balls (one should be about 33 g/ 1.2 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
Step 3 Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
Step 4 Place in the oven and bake for 12-15 minutes, until lightly browned. Keep an eye on the cookies — nuts burn faster than regular flour cookies. When done, remove from the oven and let them cool down. At first, they will be fragile but will harden as they chill.
Store in an airtight container for up to a week or freeze for up to 3 months.