INGREDIENTS
144 g
almond flour
16 g
coconut flour
1/2 tsp
xanthan gum
1/4 tsp
kosher salt
113 g
grass-fed unsalted butter (at room temperature)
1 cup
powdered erythritol (or xylitol/allulose (I use 1/3 cup)*)
1 tsp
vanilla extract
1
egg
1
batch (15-min!) keto salted caramel
flakey sea salt (to garnish)