Step 1

Whisk the almond flour and the next 5 ingredients in a medium bowl and set aside.

Step 2

Cream the butter and low carb sugar until light and fluffy, about 2 minutes. Add the vanilla, stevia glycerite and egg and beat until incorporated. The mixture will break (separate). That’s okay, don’t over-mix.

Step 3

Add the dry ingredients to the butter mixture and beat until completelyincorporated, but don't over mix. Cover and refrigerate the dough for 1 hour.

Step 4

Preheat the oven to 350 F and line a sheet pan with parchment paper.

Step 5

Using a two tablespoon cookie scoop, scoop the dough onto parchment lined paper. Roll the tops in cinnamon sugar, then flatten with a flat bottomed glass or measuring cup. (See post for tips.)

Step 6

Bake for 12-14 minutes or until the cookies puff up and the edgesbegin to brown slightly.

Step 7

Let the cookies cool on the pan for five minutes before transferring to a cooling rack. Do not touch them until they are completely cool and the erythritol has set - at least 2 hours.

Step 8

Store in an airtight container in the refrigerator or freeze. The cookies stay crisp in the refrigerator but soften considerably if kept on the counter.

Step 9

Each cookie has 0.84 g NET CARBS.