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Bake at 170°C for 7 minutes, flip, then bake another 5 minutes. Reduce allulose syrup amount if you want less sweetness; with the original concentration, use 50g of almond flour.
Mix oat flour and almond flour together.
Add erythritol and olive oil, then knead into a dough.
Shape the dough into small pieces and place on a pan.
Cook over low heat until golden brown on both sides.
After cooling, drizzle with low-sugar syrup as desired.
