Ingredients
- 1/2 Cup Cream Cheese At room temperature
- 2 Tbsp Unsalted butter softened to room temperature
- 1 Large egg
- 1/2 Cup Swerve
- 2 tsp Vanilla extract
- 1 tsp almond extract
- 2 1/2 Cups Almond flour (250g)
- 2 tsp Cinnamon
- 3/4 tsp Baking powder
- 3/4 tsp Baking soda
- 1/2 tsp Salt
Instructions
- Pre heat your oven to 350°F and line 2 cookie sheets with parchment paper.
- Use an electric hand mixer to cream the cream cheese and butter. Then, add in the egg, swerve and extracts and beat until well mixed.
- Stir the rest of the ingredients into the bowl until well mixed.
- Drop by heaping 1 Tbsp sized balls on the cookie sheet and press out about 1/3 inch thick.
- Bake until the edges are golden brown, about 15-17 minutes.
- Let cool COMPLETELY on the pan.