1 stick butter, softened
4 oz. cream cheese, softened
1/2c SF vanilla syrup
2c almond flour
1/4c coconut flour
whip together butter and cream cheese until creamy; whip in xylitol and
salt; add vanilla syrup and whip until well-blended. Add almond flour,
polydex, and coconut flour, and blend well.
dough will be light if it has been well-whipped. (I didn't even use the
paddle, just stuck with the whip in my mixer.) Scoop onto sprayed cookie
sheet in walnut-sized spoonfuls, bake @ 350 JUST until the edges start to
brown; remove from oven and let stand on cookie sheet for a few minutes
before removing, as they are light and delicate will break apart unless
given time to pull together; once they're a little "tighter" you can remove
them to finish cooling.
Do not seal up to store, they become too moist; I left these on a platter, open, on the counter last night and they're still very moist and good - sealing them up they would have been wet by morning.
I didn't do the math and figure up the carb count but it's around 30gN for the whole recipe. If you want/need to be more exact, http://www.ars.usda.gov/Services/docs.htm?docid=17032