Low Carb Almond Shortbread

2 cups almond flour (or other nut flour)

1 cup butter; room temperature

1/3 cup Splenda, granular

1  egg

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup protein powder; vanilla whey type

2 tablespoons water

1 teaspoon lemon oil

Preheat oven to 325.  Using an electric mixer, beat the butter until it's fluffy. Add the Splenda, and beat well again. Next beat in the egg, again combining well. Sprinkle the salt and baking powder over the top of the mixture, and add half the hazelnuts. Beat them in, then add the rest of the hazelnuts and beat again. Beat in the vanilla whey protein powder next, and then the water and lemon oil.  You will now have a soft, sticky dough.

Spray a silicone muffin form with non-stick spray.  Fill each form about half full.  Bake 20 minutes and check to see how done they are.  They should be golden and may need another five minutes or so.  Remove from the form when cool enough to handle.  They freeze well.

by Dana Carpenter and amended by KTK

NOTES : 42g carb entire recipe (59g carb/ 17 g fiber) per Mastercook