Ingredients:
- 2 cups of almond flour
- 3/4 cup of erythritol (sugar substitute)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup of butter, ghee or coconut oil
- 2 eggs
- 1 tsp vanilla (sugar-free)
- 1 tsp xanthan gum, psyllium husk powder or chia seeds for binding.
- 1 cup of seeds and nuts broke up into small pieces for easier slicing. I used pecans, almonds, macadamia nuts, pumpkin and sunflower seeds
- Lily's sugar-free chocolate (optional)
Instructions
Preheat oven to to 350 °F (conventional). Mix dry ingredients: almond flour, sweetener, baking powder, xanthan gum, spices. Melt butter and add to beaten eggs. Mix in nuts and seeds until dough forms.
1. Line a baking tray with baking paper. Form the dough into a low, wide log shape. Bake for approx. 45 minutes or until loaf is browned. Remove from oven and let cool.
2. Once cold, slice the loaf into slices. Please note: using almond meal instead of wheat flour results in a crumblier consistency and can make this slicing tricky.
3. Preheat oven 325 (conventional). Lay the slices very carefully in a flat layer and bake for 5 minutes on each side.
4. Let the cookies completely cool down before dipping in chocolate. Keep refrigerated.
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