Recipes

Ingredients

• 230 g almond flour
• 140 g erythritol
• 1/4 teaspoon sea salt
• 115 g butter or ghee
• 2 teaspoons vanilla powder
• 26 dried cranberries

Preparation

1. Preheat your oven to 350 degrees.
2. Add the almond flour, 100 g of the powdered erythritol, and sea salt to a large bowl and mix to combine. 
3. Add the softened butter and vanilla and mix until a soft dough forms.
4. Using a tablespoon, scoop the cookie dough and roll into 26 balls. Place them on 2 baking sheets, spacing 1-inch apart.
5. Bake for 10 minutes then let cool slightly before transferring to a cooling rack. Dust with the remaining ¼ cup of powdered erythritol (a small, fine-mesh sieve works well for this) and top each one with a dried cranberry.
6. Let cool completely before eating, as they will taste undercooked if you eat them while they're warm.

Happy holidays!

This recipe is inspired by: https://www.theendlessmeal.com/snowball-keto-christmas-cookies/

Snack