Ingredients
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1 1/2 cups almond flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1/2 cup (1 stick) unsalted butter, softened
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3/4 cup golden monkfruit sweetener
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1 teaspoon vanilla extract
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1 large egg
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1 cup Lilly's sugar free chocolate chips
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1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees.
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
- Beat butter, monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
- Chill the mixture for 20-30 minutes until the butter is solid. Do not skip this step.
- Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
- Bake for 7-9 minutes or until golden brown. Do not overbake.
Ingredients
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1 onion, chopped
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1 1/2 cups potatoes, mashed
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1 cup flour
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1 egg
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salt to taste
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pepper to taste
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2 tablespoons frying oil
Instructions
- Mix all ingredients until incorporated.
- Drop unformed large serving spoonfuls into heated oil; fry on one side until golden brown.
- Flip cakes over and press flat with spatula.
- Brown second side.
