Crispy Almond Nankhatai (Keto Almond Cookies) with Monk Fruit

Ingredients

• ·1.5 cups Superfine blanched almond flour
• ·1/3 cup MONKAURA Erythritol + Monk Fruit Sweetener (pulsed in a blender to fine powder)
• ·1/4 cup Melted desi ghee or coconut oil
• ·1/2 tsp Baking powder
• ·1/2 tsp Cardamom powder
• ·Pinch of sea salt
• ·12 Whole or halved pistachios for pressing on top

Step-by-Step Method

1. 1.Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
2. 2.In a medium bowl, whisk together the almond flour, powdered MONKAURA sweetener, baking powder, cardamom powder, and pinch of sea salt.
3. 3.Add melted desi ghee and mix with a spatula until a soft, pliable dough forms. If it feels too crumbly, add 1 teaspoon additional ghee.
4. 4.Divide the dough into 12 equal portions and roll them into smooth balls. Place on the prepared baking sheet with 2 inches between them.
5. 5.Lightly press each ball down with your thumb and press a pistachio into the center.
6. 6.Bake for 12 to 14 minutes until the bottoms and edges are light golden brown. Do not over-bake.
7. 7.Remove from oven. The cookies will be soft right out of the oven. Allow them to cool completely on the tray for 20 minutes to firm up into crispy, buttery nankhatai cookies.