Gluten-free, sugar-free, high-fiber, low net carbs…

…is the basis of my current metabolic experiment.

But that doesn’t mean it has to be boring.

Almond Coconut Shortbread Cookies
   
   1.5 cups Almond Flour
   0.5 cup Coconut Flour
   0.5 cup Butter (1 stick)
   0.2 cup Swerve Sugar Substitute (a bit more than 1/8 c)

Combine ingredients in bowl until it looks like batter. 
Bring together into a rolled tube (I use lightly-oiled foil) 
and put into freezer for 30 minutes. 
Take out and unwrap and slice into 1/4-inch segments. 
Place on ungreased cookie pan into preheated oven 
350 degrees for 8-10 minutes or until edges turn brown.
Let cool for 15-20 minutes or longer before serving.

		
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