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1/4 cup of room temperature butter

2 oz cream cheese room temperature

1 egg

2 tsp vanilla extract

1/3 cup of monk fruit

Pinch of sea salt

1 tbsp sour cream

3 cups almond flour


1. Preheat oven 350F. Line a large cookie sheet with parchment paper.

2. Beat with mixer butter, cream cheese and sweetener until light and fluffy

3. Beat in vanilla extract, salt. Egg and sour cream

4. Add flour 1/2 cup at a time

5. Medium cookie scoop balls of dough. Slightly flatten the balls. We left them in balls – they are so yummy and light

6. Bake 15 minutes edges should be lightly golden.

7. Let cool completely on the cookie sheet. They will finish cooking as they cool. They are amazing

*we also made a batch with Lily’s chips and they are so yummy