Low Carb Pudding Cookies

Ingredients:

1/2 cup unsalted butter softened
1 large egg
1/3 cup Swerve or equivalent granular sweetener
1 package Instant Sugar Free Pudding flavor of choice
1 tsp vanilla extract
1 cup Super fine almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt

Directions:

Preheat oven to 350 and prep baking sheet (I use a silicone baking mat.

In a large bowl, cream together softened butter, egg and vanilla until creamy and smooth.

Beat in Swerve sweetener and sugar free pudding mix until well combined.

In a small bowl, whisk together almond flour, coconut flour, baking soda and salt.

Add dry ingredients to wet and mix until stiff dough forms.

Form dough into 1″ balls (makes approx 16) and place dough balls onto prepared baking sheet(s).

Flatten each ball slightly to form cookie shape.* Bake for 15 minutes, or until edges start to turn slightly golden.

Remove from oven and let cool before removing from baking sheet**

* These cookies do not spread in the oven so flattening them out helps you get that cookie shape.

**The cookies will appear very soft until they have cooled and hardened some, so it’s important to let them cool completely before removing them from the baking sheet.

Servings: 16

Nutritional Information: Calories: 105, Fat: 10g, Carbohydrates: 4g, Fiber: 1g