Description
Delicious and low-carb keto coconut cookies made with almond flour and shredded coconut.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol sweetener
- 1/4 cup melted coconut oil
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, shredded coconut, and erythritol sweetener. Mix well until all ingredients are evenly incorporated.
- Add melted coconut oil and egg to the dry mixture. Stir until a thick dough forms.
- Scoop out small portions of the dough and roll into balls. Place them onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten each dough ball with the back of a fork or your palm.
- Bake in the preheated oven for 12-15 minutes, until golden brown.
- Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies are low-carb and sugar-free, perfect for a keto diet.
- Adjust the sweetness according to your preference by varying the erythritol amount.
- Store in an airtight container for freshness.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 0g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg