Servings: 6 rounds

10 Tablespoons almond butter (I use Kirkland Brand from Costco) 10 Tablespoons almond butter (I use Kirkland Brand from Costco)
2 teaspoons lemon juice or vinegar 2 teaspoons lemon juice or vinegar
1 teaspoon baking soda 1 teaspoon baking soda
pinch sea Himalayan salt pinch sea Himalayan salt
2 large eggs 2 large eggs
2 tablespoons melted butter 2 tablespoons melted butter
2 tablespoons erythritol (or preferred sweetener) 2 tablespoons erythritol (or preferred sweetener)
about 1 Tbsp water at the end ( I eyeball this, it's just to loosen it up a bit) about 1 Tbsp water at the end ( I eyeball this, it's just to loosen it up a bit)

Add the almond butter, lemon juice, baking soda, salt, and eggs and stir (I just stir everything with a spatula) then add the melted butter and erythritol and continue to stir. The consistency will be pasty. I add anywhere between a tsp and tbsp of water at the end just to thin the mixture a bit, but the mixture should STILL be pasty.
I use these wonderful silicone molds I found on Amazon, and divide the batter/paste between the 6 rounds of the molds. Use wet fingers to gently press the mixture into each round (If your fingers are wet, the mixture won't stick to your hand) Bake at 330 degrees for about 7 to 10 minutes. Watch closely so as not to over bake.

If you want these to be sweet, you will need to add more sweetener. They have a nutty flavor with only a hint of sweetness but are perfect cut in half with some butter and any kind of low-carb jam.  If you want these to be sweet, you will need to add more sweetener. They have a nutty flavor with only a hint of sweetness but are perfect cut in half with some butter and any kind of low-carb jam.