Ingredients:
- Dry Ingredients:
- 2 cups almond flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped pecans or walnuts
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Wet Ingredients:
- 1/2 cup butter, softened
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
- Mix-ins:
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together almond flour, shredded coconut, chopped nuts, ground flaxseed, baking soda, salt, and cinnamon. Set aside.
- Cream Butter and Sweetener:
- In a large mixing bowl, beat the softened butter and powdered erythritol until light and fluffy.
- Add the egg and vanilla extract, and continue to beat until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the sugar-free chocolate chips.
- Shape and Bake:
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Cool:
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- Feel free to add other mix-ins like sugar-free dried cranberries or pumpkin seeds, adjusting the macros accordingly.
