Keto Russian Tea Cakes

These keto-friendly holiday cookies are perfect for starting off a festive season of celebration. They will remind you of Christmas past. They have the look of traditional Mexican wedding cakes with powdered sugar except with none of the unhealthy side effects of sugar-laden desserts. They can be stored in the freezer until ready to serve. They are worthy of company or perfect with a cup of coffee or tea.

Preheat oven to 325*

Ingredients:

2 c. Almond Flour

2 TBSP coconut flour

1 c. Finely chopped walnuts

1 tsp baking powder

1 1/8 tsp ground Cardamom

1/4 tsp salt (Redman is my preferred mineral salt)

1/2 c. Grass-fed butter

1/2 c. Allulose - granulated

1 egg

2 tsp Vanilla

1/4 tsp liquid stevia

3/4 c.powdered erythritol (Swerve)

Combine flours, walnuts, baking powder, cardamom, and salt. Set aside.

In a bowl combine butter and allulose till light and fluffy, Beat in egg, vanilla, and stevia extract.

Add flour mixture until dough comes together. Form dough into 3/4” balls and place on a baking sheet covered with parchment paper.

Bake 15-18 mins until lightly browned.

Let cool for only 10 min and then roll around in powdered Swerve.

Lightly dust again when completely cool.