Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, stir together 1 cup almond flour (105 g), 1/4 cup coconut flour (25 g), 4 1/2 tablespoons monk fruit sweetener, 2 tablespoons cinnamon powder, and 1/4 teaspoon salt until evenly combined.
• Add the egg white (from 1 large egg) and 2 tablespoons melted coconut oil. Mix with a spoon briefly, then use your hands to press the mixture together until it is moistened and can be packed into a ball.
• Divide the dough into two equal portions. Place one portion between two large pieces of parchment paper and roll it out very thinly, about 1/16 inch thick (under 2 mm).
• Remove the top piece of parchment, then cut the rolled dough into 3/4-inch squares. Use a thin spatula or bench scraper to gently transfer the squares to the prepared baking sheet, spacing them slightly apart. Repeat steps 4–5 with the remaining dough.
• Evenly sprinkle the remaining 2 teaspoons monk fruit sweetener over the squares.
• Bake in the preheated oven until the squares just turn golden brown, 5 to 8 minutes—watch them closely, as they burn quickly (many ovens yield perfect results at 6–7 minutes). They will not be crunchy when you remove them.
• Let the squares cool completely on the baking sheet; they will crisp as they cool. Then enjoy.