A low carb version of a favorite tea time snack with an amazing blend of sweet and spice swapping out all purpose flour with keto friendly almond and coconut flours.
In a bowl add almond flour, coconut flour, monk fruit sweetener, baking powder, salt, black pepper powder, sesame seeds, cashews, turmeric, ginger, green chilies and curry leaves. Mix well.
Add butter and yogurt and mix well into a dough.
Take a spoonful of dough and roll and flatten into a cookie shape and place on a silpat or parchment paper on a baking sheet.
Makes about 15 - 1 inch diameter and 1/2 inch thick cookies.
Bake at 350°F for 15 minutes
Notes
Butter should be kept out for at least 30 minutes to reach room temperature