Cookie base:
- 1 cup almond flour (100 g/ 3.5 oz)
- 1/3 cup coconut flour (40 g/ 1.4 oz)
- 1/3 cup powdered Erythritol or Swerve (53 g/ 1.9 oz)
- 1/2 cup unsalted butter, softened (114 g/ 4 oz)
- 1/4 tsp baking powder
- 2 tsp sugar-free vanilla extract
- 1 large egg
Icing:
- 1/4 cup full-fat cream cheese, softened (60 g/ 2.1 oz)
- 2 tbsp unsalted butter, softened (28 g/ 1 oz)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
- 1 tsp sugar-free vanilla extract (4 g/ 0.15 oz)
- 1/2 cup heavy whipping cream (120 g/ 4.2 oz)
Toppings:
- 1 cup sliced strawberries (165 g/ 5.8 oz)
- 2/3 cup blueberries (100 g/ 3.5 oz)
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