Strawberry Almond Flour Fall Mini Cut Out Cookies (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

🍓🍂 Who says fall treats can’t be cute, delicious, AND low-carb?! 💕 My Strawberry Almond Flour Fall Cut Out Mini Cookies are gluten-free, keto-friendly, low in net carbs, and have no added refined sugar!

Made with my strawberry almond flour, they offer healthy fats, vitamin E, and a little protein, making them a delicious alternative to traditional wheat-flour cookies.

🍪 Sweet, festive, and perfect for guilt-free indulgence! Which fall cookie shape would you choose: leaves, pumpkins, or hearts? 🍁💗

Ingredients

2 cups of strawberry almond flour

2 Tablespoon of tapioca flour

½ teaspoon of baking powder

¼ teaspoon salt

¼ cup Monk fruit

1 egg

2 Tablespoons of coconut oil melted

1 teaspoon of pure vanilla extract

Frosting – Banana, Cocoa, Coconut, or Strawberry

Instructions

1. Whisk your almond flour, tapioca flour, baking powder, and salt until well combined. Then whisk your coconut oil, eggs, Monk fruit, and vanilla extract until well combined. Combine your wet ingredients into your dry ingredients. Fold in your chopped chocolate. Chill for 2 hours.

2. Roll out your dough using parchment paper on the top of your dough and use (press) your fun cookie cutters.

3. Bake at 350°F for 8-10 minutes.  

Cool for 10 minutes. Next, frost or dip your cookies. Enjoy!