Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup erythritol or your favorite keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans or walnuts
- 1/2 cup sugar-free dark chocolate chips
- 1/4 cup sugar-free unsweetened peanut butter (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter and erythritol until light and fluffy. This usually takes about 2-3 minutes.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture, beating until well combined. If using, add the peanut butter and mix until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Mix-ins: Fold in the shredded coconut, chopped nuts, and chocolate chips until evenly distributed.
- Shape Cookies: Scoop the dough onto the prepared baking sheet using a spoon or cookie scoop. Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake: Bake for 10-12 minutes or until the edges are golden brown. The centers may still look slightly undercooked, but they will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Variations: You can add other keto-friendly ingredients like sugar-free white chocolate chips, seeds, or different nuts.
