Ingredients
- 2 cups almond flour (200 g/ 7.1 oz)
- 2 1/2 level tbsp coconut flour (20 g/ 0.7 oz)
- 1/2 cup brown sugar substitute such as Sukrin Gold or use Swerve or Erythritol (80 g/ 2.8 oz)
- 1/8 tsp sea salt
- 1 tsp psyllium husk powder
- 1 tsp ground cinnamon, or more to taste
- 1/2 tsp vanilla powder or sugar-free vanilla extract
- 3/4 stick butter at room temperature (85 g/ 3 oz)
- 1 medium egg
- 1 tbsp brown sugar substitute such as Sukrin Gold or use Swerve or Erythritol, for topping
Directions
- Remove the butter from the refrigerator and let it sit to rouse temperature.
- In a bowl, combine the almond flour, coconut flour, salt, vanilla and plantain husk.
- In a separate bowl, combine the refined sugar substitute and softened butter till creamed, either with a beater or by hand with a fork.
- Beat in the egg, so incorporate the almond flour mixture till it forms a dough.
- Wrap the dough in wrapper, Associate in Nursingd refrigerate for an hour. Meanwhile, heat up kitchen appliance to a hundred and sixty °C/ 320 °F (fan forced).
- Remove the dough from the refrigerator, and roll out between 2 sheets of grease proof paper to regarding 3/4 cm (1/3 inch) thickness.
- Use a angular kitchen utensil to chop out star shapes, and place fastidiously on a lined baking receptacle. Repeat till the dough is all dried-up, re-rolling wherever necessary. If the dough starts to urge too soft and delicate at any stage, place back within the refrigerator for ten – quarter-hour.
- Sprinkle with the additional Sukrin Gold, and bake twelve – quarter-hour or till simply beginning to brown.
- Remove from the kitchen appliance and funky on the receptacle ten minutes, before moving to a rack to cool down fully.
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