Almond-Coconut Cookies

2g           Coconut flour – Bob’s Red Mill® Organic
5g           Egg (raw, mixed well)
13g         KetoCal® 4:1 powder – Nutricia North America
6g           Almond flour (whole ground blanched almonds)*
8g           Butter
–             Almond extract

3g           Coconut flour – Bob’s Red Mill® Organic
6g           Egg (raw, mixed well)
13g         KetoCal® 3:1 powder – Nutricia North America
3g           Almond flour (whole ground blanched almonds)*
10g         Butter
–             Almond extract

Instructions:

• Melt butter then add to egg.
• Add in 5 - 10 drops of almond extract to egg mixture.
• Add several drops liquid sweetener**. Mix well.
• Mix together the dry ingredients; coconut flour, KetoCal® powder and almond flour.
• Stir egg mixture into dry ingredients until well blended.
• Allow dough to sit for a few minutes then form into 6 small balls on cookie sheet. You may press down to create a flat cookie.
• Bake at 325°F on center rack of oven for 8 – 10 minutes.

*Almond flour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.