Step 1

Mix all dry ingredients - almond flour, coconut flour, sweetener, baking powder, xanthan gum (if using).

Step 2

Add the butter and vanilla extract and blend until you have a smooth dough

Step 3

Place dough on cling film and roll into a log, about 2 inch in diameter. Chill in the freezer for 15-20 minutes (or in the fridge for 30-40 minutes).

Step 4

Preheat the oven to 175 Celsius / 350 Fahrenheit.

Step 5

Remove log from the freezer and cut off cookies. Place on a baking sheet lined with parchment paper and flatten with your fingers. Leave some space between the cookies - they spread a little.

Step 6

Bake for 8-10 minutes or until the edges of the cookies are browned. Baking time will depend on the thickness of cookies. Rotate the baking sheet if necessary.

Step 7

Remove from the oven and let cool completely before handling. Low carb cookies are VERY soft when hot. They crisp up once cooled.