1.   Preheat the oven to 350 F or 175 C. Grease the sides and bottom and then line a removable-bottom pan with parchment paper. Set aside

2.   Put the butter into your mixer bowl, with a paddle attachment on the mixer, and whip to a pale yellow stage. Add the confectionery sweetener and whip to combine.

3.   Place a fine mesh sieve over the bowl and add the almond flour, lupin flour, cocoa powder, espresso coffee powder, salt, glucomannan and salt. Stir to pass through the sieve. Beat on low speed until well combined

4.   OPTION 1: Transfer the dough into your prepared pan. With an offset spatula, spread and even out the cookie dough and smooth the surface

5.   OPTION 2: Wrap the cookie dough in cling wrap, flatten and seal seams. Refrigerate for about 2 hours until well chilled. Remove the dough from fridge and place between 2 pieces of parchment and roll to about ¼ inch or 0.5 cm thick. Use a cookie cutter of your choice and cut out the cookie shapes. Transfer the cut out shapes of dough onto a parchment lined cookie sheet

6.   Place the pan into the middle position of the preheated oven and bake for 10 – 15 minutes

7.   Remove the pan from the oven, leave the cookies in the pan to cool slightly and then carefully transfer onto a cooling rack. Leave cookies to cool to room temperature

OPTIONAL decoration methods (not included in macros):

8.  

9.   Sprinkle your confectionery-grind sweetener on top of cookies

10.   Melt some unsweetened chocolate with butter (2 to 1 ratio) and use this to dip the cookies. This is a more dark chocolate flavor; you can add a sweetener to taste

11.   Also, you can use eatable gold sprinkles over the chocolate dipped portion of the cookie