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(Unicorn) Marranitos - Mexican Pig Cookies

 In honor of Cinco De Mayo tomorrow, I wanted to recreate one of our favorite Mexican cookies! Before Keto we would buy these from our local grocery store along with the tri-color delicious sugar cookies too! Well, now we wont ever be tempted because in my opinion these are SPOT ON! The texture, the taste, the smell! Oh my! These aren't super sweet either but they do curb a sweet tooth that's for sure! But I guess you'll need to try them to believe me.

 RECIPE - Unicorn Marranitos
Ingredients -
2.5 cups Almond Flour (Costco brand)
1/4 cup + 2T Lakanto Golden Sweetener (needs to be "brown sugar")
3T  Molasses (Wholesome Organic - note this is used for flavor & color - can sub thick choczero syrup but the flavor will be altered & I can't guarantee the taste will be "spot on")
2T Heavy Whipping Cream
4T Unsalted Butter (softened)
1tsp vanilla
1tsp baking soda
1tsp ginger
1tsp cinnamon
Directions - 
Preheat oven to 350
Cream together your softened butter & golden sweetener. Once combined add in ONE egg, heavy whipping cream, molasses & vanilla.
In a separate bowl mix together your dry ingredients.
Next, add in your dry mix slowly, little bit at a time till it's all mixed together.
Spread a piece of parchment paper on the counter and roll out your dough. What I did was used my hands took a little bit at a time and did them one by one. You can use whatever cookie cutter you have, I used a unicorn one to make it fun.
Now, once you place cookies on baking sheet take your SECOND egg mix it up then egg wash the tops. (wiping the tops with egg)
Bake for 8 minutes, depending on the size leave them in an extra minute or two. But watch them so they don't burn. Full disclosure the first few burned for me lol

Macros - Using the ingredients I used.
Serving 1 cookie - I made 24 cookies

Calories - 107 grams
Fat - 8.7 grams
Protein - 2.8 grams
Carbs - 4 grams
Net Carbs - 2.7 grams

(Net carbs: Carbs - Fiber - Sugar Alcohol)

I would love to know what you all think of these if you decide to make them. As always if you have any questions please feel free to reach out. 


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