Shortbread Cookie Dough
1 1/4 cups almond flour (blanched)
1/4 cup erythritol
1/4 tsp salt
1/4 cup butter, melted
Mix well with fork, place into a ball then roll in parchment paper, put in fridge 1 hour
After 1 hour, cut into thin round cookies on parchment paper and bake 350 for 20 minutes. (I used a smoothie straw to poke out middles) Cool for half hour
1 cup shredded coconut (unsweetened) broil on foil until toasted well, set aside
Prepare chocolate & caramel below :
Chocolate Drizzle
1/2 cup Lily’s sugar free dark chocolate chips (no sugar added)
2 tbsp coconut oil
Microwave 30 seconds & mix, then add 15 seconds if needed until smooth

Leave a Reply

Your email address will not be published. Required fields are marked *