Ingredients:
2 1/2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated erythritol or your preferred keto sweetener
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups sugar-free chocolate chips (sweetened with erythritol or stevia)
2 1/2 cups almond meal (finely ground almonds)
1 1/2 cups unsweetened shredded coconut
1 1/2 cups chopped pecans
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate large bowl, beat the room temperature butter with an electric mixer until creamy. Gradually beat in the granulated erythritol until thoroughly combined.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the almond flour mixture to the wet ingredients and beat on low until just combined. Stir in the sugar-free chocolate chips, almond meal, unsweetened shredded coconut, and chopped pecans.
Drop portions of cookie dough (about 1-2 tablespoons each) onto the lined baking sheet, spacing them apart.
Bake for 12-15 minutes, rotating the sheets halfway through the baking time. The cookies should have lightly browned edges and be slightly firm to the touch.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
