You wanted more low carb recipes, so here are 3 healthy, gluten free, dairy free desserts for Fall!
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► FIBER SYRUP: http://amzn.to/2wVyl7W
► SUGAR FREE CONFECTIONERS SUGAR: http://amzn.to/2xKpeuT
► Low Carb Brownies: http://bit.ly/2yJ7Q76
► Low Carb Pumpkin Scones: http://bit.ly/2wzkiW9
► Almond Butter Cookies:
1 cup almond butter
⅓ – ½ cup erythritol, to taste
¼ tsp salt
2 Tbsp cacao nibs
Preheat oven to 350°F (180°C).
Combine the almond butter, eggs, erythritol, and salt in a bowl. Beat with a hand mixer until a creamy, well-incorporated mixture forms.
Stir in your cacao nibs.
Spoon balls of dough (2 teaspoons in size, a small cookie scooper works great) onto a baking sheet lined with parchment and sprayed.
Press your cookies down on the tops so they are flattened a bit.
Bake for 15-17 minutes, until beginning to brown. They will firm up a bit as they cool.
Allow to cool slightly before devouring!
Yields 24 cookies.
Per cookie (depending on size):
69 cals | 6F | 2C | 3P
1.5 fiber | 0 sugar | 0.5 net carbs
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