- Butter - Erythritol-Based Keto Sweetener - Brown Keto Sweetener - Egg Yolk - Pure Vanilla
Measure out 1 Tablespoon of butter and place in a mug or ramekin. Melt in the microwave, approximately 30 seconds.
Stir in the sweetener, egg yolk, and vanilla. Mix well, otherwise, the cookie will turn out crumbly.
Then, carefully stir in the blanched almond flour, coconut flour, and sea salt. If the batter seems dry or crumbly, add ¼ tsp. water or non-dairy milk.
Cook in the microwave for 45 seconds to 1 minute or until the top no longer looks doughy. Start with 45 seconds so not to overcook.