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INGREDIENTS FOR THE COOKIE DOUGH

Almond flour = 360 g (3 cups)

Unsalted Butter (softened) = 170 g (3/4 cup) (In the video, I mistakenly stated as 1/3 cup when it should be 3/4 cup)

Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener. If you prefer it to be less sweet, you can reduce to 80 g)

Whole eggs = 2 large (115 g)

Baking powder = 3 g (3/4 tsp)

Salt = 1/4 tsp

Vanilla extract = 5 ml (1 tsp)

INGREDIENTS FOR THE ALMOND FRANGIPANE

Almond flour = 150 g (1 1/4 cups)

Monk fruit = 70 g (1/3 cup) (If you prefer it to be less sweet, you can reduce to 50 g)

Melted unsalted butter = 70 g (1/4 cup)

Whole egg = 1 large (57 g)

Salt = 1/4 tsp

Vanilla extract = 5 ml (1 tsp)

Almond extract = 1/4 tsp

FOR TOPPING

Lightly toasted sliced almonds = 70 g (3/4 cup)

1.  For best results, weigh the ingredients with a digital food scale.

2.  Preheat the oven at 350F or 180C.

3.  Make the almond frangipane. Add the sweetener, melted butter, egg, vanilla extract, almond extract into a bowl and whisk until well combined and smooth. Then add the almond flour, salt and mix until smooth and creamy. The texture looks like a paste. Fill into piping bags and set aside.

4.  Make the cookie dough. Add the softened butter and sweetener into a bowl and beat with a handheld mixer until light and fluffy. Add the eggs, vanilla extract and whisk to combine. Then add the almond flour, baking powder, salt and mix until a dough is formed.

5.  Divide the dough into 35 g portions which will yield about 20 cookies. Roll into a ball then make an indent at the center with a 1 tablespoon round measuring spoon. Pipe the almond frangipane into the center. Top generously with the sliced almonds.

6.  Bake at the middle rack for about 12 to 15 minutes until lightly browned.

7.  Let the cookies cool on the baking pan for a while then transfer to a wire rack to cool completely.

8.  Dust with powdered sweetener. You can also do this just before eating.

9.  Store in airtight containers at room temperature for up to a week. They can be refrigerated for up to a few weeks or frozen for up to 3 months. They can be eaten straight out of the fridge or freezer.

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 4.1 g

Dietary Fiber = 2.2 g

Net Carb = 1.9 g

Calories = 231

Total Fat = 21.1 g

Protein = 6.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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