1.   Use a large mixing bowl, placing a sieve over it

2.   Add the exact amount of dry ingredients into the sieve: the almond flour, the sweetener, the glucomannan, inulin fiber, and whey protein isolate

3.   Stir the dry ingredients with a whisk until all the content has passed through the sieve

4.   Then grate the frozen butter, one third at a time, directly into the bowl with the dry ingredients. Toss to coat the butter and repeat the grating and tossing until you have grated all the needed butter

5.   Using your fingertips, incorporate the butter with the dry ingredients. Keep doing this until the dry ingredients have been worked into the butter and you have large rough crumbs

6.   Weigh out one quarter of the cookie dough crumbs, about 82 to 84 g (slightly less then 3 oz) per mini flan

7.   Spread out the crumbs as evenly as possible and then press down gently with your fingers, especially at the fluted edge of the pan

8.   Place the flan pan or flan mini pans onto a baking sheet or pizza pan

9.   Place into the freezer for about 15 minutes

10.   Place the oven rack into the bottom third of the oven and preheat the oven to 300F or 148–150C

11.   Place the cookie sheet with the flans into the preheated oven and bake for 20 minutes (do not open the oven door). Check at exactly 20 minutes: if the center looks glossy and wet, add 5 more minutes to the baking time. When the extra time has elapsed, immediately take out the baking sheet and leaving the cookies in the flan pan(s) place the pan(s) onto a wire cooling rack to cool completely to room temperature in the flan pan(s)

12.   When the cookies have cooled to room temperature, gently press on the removable bottom, and then use an offset spatula (or very thin knife) to gently lift the cookies off the bottom of the pan. Place the cookies onto the wire cooling rack to air dry for about 18 to 24 hours for best results. Enjoy!