INGREDIENTS
1 1/2 cups
almond flour (150 g/ 5.3 oz)
4 tbsp
flaxmeal (28 g/ 1 oz)
1 tsp
gluten-free baking powder
2 tsp
cinnamon
1/3 cup
granulated Erythritol or Swerve (67 g/ 2.4 oz)
1/2 tsp
sea salt or pink Himalayan salt
1/4 cup
melted butter, ghee or virgin coconut oil (60 ml/ 2 fl oz)
1 tsp
unsweetened vanilla extract
3 tbsp
water (45 ml/ 1.5 fl oz)
2 tbsp
melted butter, ghee or virgin coconut oil, divided (30 ml/ 1 fl oz)
1 tsp
cinnamon, divided
1 tbsp
granulated Erythritol or Swerve, divided (10-20 g/ 0.3-0.7 oz)