METHOD

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large bowl, whisk the almond meal, coconut flour, erythritol, baking soda and salt, ensuring there are no clumps or lumps.
3. Pour in the melted ghee and lemon juice. Combine with your hands to form a dough. Shape into approximately 8 cookies and place on the baking tray.
4. Bake for 13-14 minutes. Leave to cool completely before removing from the tray (they will be soft straight out of the oven and harden upon cooling).

Notes

• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• Vegan option: Replace the ghee with coconut oil.