Ingredients:
1/2 Cup Salted Butter Softened
1 1/2 Cups Finely Ground Blanched Almond Flour
1/4 tsp Salt
1/2 Cup Granular Erythritol
1/2 tsp Vanilla Extract
1 Large Egg
1/8 tsp Liquid Stevia
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Put all the ingredients in a medium-sized mixing bowl. Using a hand mixer, slowly blend on low speed, then increase the speed to medium and continue mixing until everything is well combined.
Using a small cookie scoop, scoop the dough onto the prepared pan, leaving 2 inches of space between the cookies. Use the back of a fork to press crisscrosses on each cookie.
Bake for 12-14 minutes, until the cookies start to turn light brown around the edges. Allow to cool completely before removing from the pan. The cookies will continue to firm up as they cool. Leftovers can be stored in an airtight container at room temperature for up to a week.
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