2 cups almond flour
1/4 lb (1 stick) softened butter
1/2 cup granular Splenda
2 Tablespoons Brown Sugar Twin
2 teaspoons water
1 teaspoon sugarfree vanilla extract
1-1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Preheat oven to 300°F. Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1″ apart.
Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.
Makes 20-24 cookies. Approximately 1 carb per cookie.