Ingredients
- 1 cup almond flour (105g)
- 1/4 cup coconut flour (25g)
- 4 1/2 tablespoons + 2 teaspoons monk fruit sweetener divided
- 2 tablespoons cinnamon powder
- 1/4 teaspoon salt
- 1 egg white from 1 large egg
- 2 tablespoons coconut oil melted
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together the almond flour, coconut flour, 4 1/2 tablespoons of monk fruit, cinnamon, and salt until well mixed.
- Add in egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
- Place half the dough between two large pieces of parchment paper and roll it out very thinly, about 1/16-inch thick or under 2 millimeters thick.
- Cut the dough into squares 3/4-inch wide, and gently transfer them to the prepared sheets. Repeat with remaining dough.
- Sprinkle the remaining 2 teaspoons of monk fruit over the squares and bake until they just turn golden brown, about 5 to 8 minutes. They burn very quickly, so watch them closely. Mine were perfect at 6 to 7 minutes. They will not be crunchy when they come out of the oven.
- Let the squares cool completely on the pan and then enjoy.