Ingredients:

• 2 large organic egg whites, at room temperature
• 3/4 CUP powdered monk fruit sweetener, sifted
• 1/2 TSP pure organic vanilla extract
• A pinch of sea salt
• 3 CUPS sliced almonds
• Optional Drizzle:
• 2 oz bar of sugar-free or low sugar organic dark chocolate, melted
• Flaky sea salt for garnish (optional)

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with a pinch of sea salt using a hand mixer or stand mixer until soft peaks form.
3. Gradually add the powdered sweetener while continuing to beat the egg whites until stiff peaks form.
4. Gently fold in the vanilla extract.
5. Carefully fold in the sliced almonds until evenly coated with the meringue.
6. Scoop small spoonfuls of the almond meringue mixture onto the prepared baking sheet, spacing them apart.
7. Bake for 20-25 minutes or until the clusters are lightly golden and firm to the touch. Allow them to cool completely on the baking sheet.
8. If desired, melt the sugar-free dark chocolate and drizzle it over the cooled clusters. Sprinkle with flaky sea salt if using.
9. Keep in an airtight container at room temperature for up to 5 days.