2 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar substitute (called for 1 cup but I reduced)
1 large egg
1 teaspoon vanilla extract
1 cup almond flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 ounces chopped walnuts
1. Preheat oven to 375 degrees and line a sheet pan with parchment paper.
2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy.
3. Add in the remaining ingredients and mix on medium until well blended.
4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving.
Note: Press the cookies down into the parchment paper a little before baking for a crispier cookie.
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