Ingredients:

  • ½ cup (115 g) Unsalted Butter, softened
  • 4 oz block (115 g) Full-Fat Cream Cheese, softened
  • ½ cup (100 g) Powdered Erythritol/Monk Fruit Blend
  • 1 large Egg Yolk
  • 1 tsp (5 mL) Vanilla Extract
  • 1 ½ cups (165 g) Fine Almond Flour
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (2.5 g) Xanthan Gum (Optional)
  • ¼ tsp (1.25 g) Fine Sea Salt
  • 1 Tbsp (15 g) Powdered Erythritol (For Dusting, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking trays with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking powder, xanthan gum (if using), and salt until fully combined and lump-free. Set aside.
  3. In the bowl of a stand mixer, beat the softened butter, cream cheese, and powdered sweetener on medium speed until the mixture is light, fluffy, and noticeably paler in colour (about 3–4 minutes). Scrape down the sides of the bowl.
  4. Beat in the egg yolk and vanilla extract until just combined. Do not overmix.
  5. Reduce the mixer speed to low. Gradually add the whisked dry ingredients to the creamed mixture until a uniform, sticky dough forms. Stop mixing immediately once combined.
  6. Wrap the dough tightly and refrigerate for a minimum of 30 minutes. This chilling step is crucial to prevent the cookies from spreading too much.
  7. Remove the chilled dough. Scoop uniform balls (about 1.5 Tbsp each) onto the prepared trays, 2 inches (5 cm) apart. Gently flatten each dough ball with the palm of your hand to about ½ inch (1.25 cm) thickness.
  8. Bake for 12–14 minutes, rotating the trays halfway through, until edges are lightly golden. Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust lightly with powdered sweetener, if desired.