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1
Preheat oven to 450u00b0F and line a baking sheet with parchment paper. Set aside.
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2
In a large bowl, stir almond flour, coconut flour, 4 1/2 tablespoons of the monkfruit, cinnamon and salt until well mixed.
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3
Add egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
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4
Place half the dough between two large pieces of parchment paper and roll out until very thin, about 1/16 inch thick. Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. Repeat with remaining dough (see note).
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5
Sprinkle the remaining 2 teaspoons of monkfruit over the squares and bake until they just turn golden brown, about 5-8 minutes. They burn very quickly so watch them closely. Mine were perfect at 6-7 minutes. They will not be crunchy when they come out of the oven.
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6
Let the squares cool on the pan completely and then devour.
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7
Note:
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8
As with all gluten-free baking, please weigh your flour to ensure results.
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9
It's a little tedious to transfer every square to the paper, so I gently slide my knife under about a row of squares at a time, and then flipped them onto the pan and separated them a little bit.
