![]() ![]() In a bowl, combine the almond flour, coconut flour, allulose, and salt. Recipes Notes: For a vegan recipe, replace honey with maple syrup, monk fruit, or stevia. Measure out and prepare all of the ingredients. Mix all ingredients in a small bowl until fully combined.Wrap the dough in parchment paper and place it in the refrigerator overnight to chill. Bake on a parchment lined baking sheet for 11-13 minutes.ĭairy-Free Peppermint Cream Cheese Frosting Ingredients:įor pink: Mix 1/4 cup plain frosting with 1/4 teaspoon Red Beet Crystalsįor green: Mix 1/4 cup plain frosting with 2 droppers full of chlorophyl (preferably mint flavored) Turn the dough out onto a silicone mat and roll into a cylinder.Add eggs, almond milk, and vanilla beat well. In separate bowl, beat butter and coconut oil together add sweetener and beat until fluffy. Feel free to create shapes using cookie cutters (chill the dough for at least 30 minutes in the refrigerator if you do this) or just make regular round cookies. Stir together coconut flour, baking powder and salt. You can do this by hand or use a stand mixer. Add vanilla, almond flour, and arrowroot flour and mix together until a dough forms. You can use your own or another keto sugar cookie recipe if you like, just make sure its one with a stable and sturdy dough.In a medium sized mixing bowl, combine the butter and the monk fruit sweetener until fully blended.Recipe and image courtesy of Adeline Waugh Ingredients:ġ/3 cup arrowroot flour Dairy-Free Peppermint Cream Cheese Frosting (see below) Directions: ![]()
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