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1
Preheat oven to 350u00b0F and line a baking sheet with parchment paper or a silicone mat.
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2
Combine almond flour, baking soda, powdered sweetener, and salt in a large bowl. Add butter and vanilla and beat with an electric mixer until all combined.
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3
Scoop out into nine cookies and press with a damp flat bottom cup or measuring cup. Place in refrigerator for 5 minutes.
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4
Bake in a 350u00b0F oven for 10-12 minutes. Cookies will begin to brown on the bottom when they are ready.
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5
For the icing, combine all ingredients in a small bowl and whisk well until smooth. You want the mixture to be thin enough to drizzle. Add more heavy cream if necessary to achieve proper consistency. Drizzle over the cookies.
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6
Notes:
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7
The low carb sweetener I use for this recipe is Lakanto Powdered Sugar Substitute (use code LOWCARBJ for 20% off).
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8
I like to use a small ice cream scoop or 2-tablespoon size cookie scoop to make sure all of the cookies are even in size.
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9
We dampened the bottom of the cup so the batter doesn't stick. You want the bottom of the cup you use to be completely flat.
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10
Nutrition per serving: Calories: 138kcal, Carbohydrates: 5g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Fiber: 2g, Sugar: 1g
