Swerve Sweetener

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup Swerve, Granular
• 1 large eggs (room temperature)
• 2 tablespoons unsweetened almond milk
• 1 teaspoon pure vanilla extract
• 2 teaspoons almond extract
• 1/2 teaspoon xanthan gum
• 1 1/2 cups of almond flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Instructions

1. Pre-heat oven to 350 degrees
2. In a separate bowl, combine almond flour, salt, xanthan gum, and baking powder, and set aside.
3. Cream butter and Swerve until fluffy, scraping the side of the mixer bowl as necessary.
4. Add eggs, vanilla, and almond extract and beat until well combined.
5. Add dry ingredients and almond milk and mix until combined.
6. Place dough in refrigerator for an hour or two and chill.
7. Remove from refrigerator and scoop a teaspoon or tablespoon of dough (depending on size you want of cookie). Roll into a ball and place on greased cookie sheet or parchment paper on cookie sheet.
8. Place parchment paper over balls of dough, and press down with a flat bottomed glass on top of each ball to flatten. Gently remove top layer of parchment paper used to press dough balls down.
9. Bake for 10 - 12 minutes until cookie edges are a bit golden.
10. Let cool on cookie sheet, and keep them uncovered for about an hour before dipping them in chocolate glaze.

Ingredients

• 4 oz unsweetened chocolate
• ½ cup Confectioners, Swerve
• 1 cup whipping cream
• 2 teaspoon sour cream

Instructions

1. In a saucepan over medium-low heat, add the chocolate, heavy cream, Swerve, and sour cream.
2. Whisk the mixture continuously until ganache is smooth and warm.