These amazing cookies are super low-carb! They are soft inside but with a crunchy shell.
Serves 20
Ingredients
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1 cup almond flour
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3 tbsp. coconut flour
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¼ cup cocoa powder
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½ tsp. baking powder
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⅓ cup erythritol
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⅓ cup unsweetened coconut, shredded
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¼ tsp. salt
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2 eggs (at room temperature)
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¼ cup coconut oil
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1 tsp. vanilla extract
Directions
1. Combine all the dry ingredients. Add the wet ingredients and mix well.
2. Roll the dough into small balls.
3. On a lined baking sheet, place the dough balls a few inches apart and bake for 15-20 minutes at 350°F.
4. Sprinkle with shredded coconut.
Nutritional Info per Serving
Calories: 77
Fat: 7g
Net Carbs: 1g
Protein: 2.2g
FAQ
Q: Are these cookies keto-friendly
A: Yes, these cookies are absolutely keto-friendly. With only 1g of net carbs per serving, they are a perfect treat to fit into a ketogenic diet.
Q: Can I use a different sweetener instead of erythritol
A: Certainly. You can substitute erythritol with other keto-friendly sweeteners like monk fruit or allulose in a 1:1 ratio. Keep in mind that this may slightly alter the final texture and sweetness.
Q: How should I store these low-carb cookies
A: For best results, store these almond flour cookies in an airtight container at room temperature for up to 5 days. This will help maintain their soft interior and crunchy shell.
Q: Can I make these cookies without coconut
A: Yes, you can omit the shredded coconut if you prefer. For a different texture, consider adding an equal amount of chopped nuts like pecans or walnuts, or even some sugar-free chocolate chips.
