INGREDIENTS
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3 cups almond flour (300 g/ 10.6 oz)
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1/2 cup powdered Erythritol or Swerve, or other healthy low-carb sweetener from this list (80 g/ 2.8 oz)
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2 tsp gluten-free baking powder (you can make your own)
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1 large egg
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2 tbsp butter, ghee or coconut oil (28 g/ 1 oz)
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1/4 tsp salt (I like pink Himalayan)
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2-3 tbsp cinnamon
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Optional: Add a few tablespoons of water if the mixture is too dry. This depends on the almond flour you are using - make sure you avoid "de-oiled" products in this recipe.