FLAVOR OPTIONS: Lemon - add 1/2 t zest with lemon jello. Shape in a log, chill, slice and bake 12 minutes. Raspberry - raspberry jello add 1/4 cup pureed raspberries. Shape in log, chill, slice and bake 12 minutes. Chocolate Mocha - add 2 T cocoa powder. Add 1/8 t espresso powder. Shape into log, chill, slice, bake 12 minutes. Maple Pecan Cookies - add 1 t ground cinnamon,2 t maple extract, and 1/3 c diced pecans to the dough. Shape into a log, chill, slice, and bake 12 minutes.

6 oz cream cheese, softened
4 T unsalted butter, softened
8 drops stevia or equilivent
1 egg
1/2 t almond extract (optional)
1 package sugar-free jello, any flavor
1/8 t sea salt
1/2 t baking powder
1 c almond flour (or 1/2 c almond flour+ 1/2 c coconut flour)

6 oz cream cheese, softened 4 T unsalted butter, softened 8 drops stevia or equilivent 1 egg 1/2 t almond extract (optional) 1 package sugar-free jello, any flavor 1/8 t sea salt 1/2 t baking powder 1 c almond flour (or 1/2 c almond flour+ 1/2 c coconut flour)

1. Soften cream cheese and butter. Beat egg together with sweetener and extracts.

2. Mix in salt and one, 4-serving packet sugar-free jello.

3. Whisk baking powder into almond flour. Add dy mix slowly to the wet mix a few tablespoons at a time. Blend well using a fork to form a slightly sticky dough.

4. Roll dough into one inch balls and place on prepared baking sheet. Leave about 1 inch between cookie. I line cookie sheet with parchment paper.

5. Use a fork, or your thumb or the bottom of a glass to flatten cookies. These do not spread much while baking.
Thin, flat cookies are crispier, bake more quickly and burn easier, watch the last few minutes.
6. Bake at 325 degrees for 6-8 minutes.
7. Remove from oven and allow to cool 3 minutes before moving to cooling rack. Allow to cool completely before serving or they will crumble.