Description
Delicious and easy to make keto-friendly cookies with shredded coconut.
Ingredients
Scale
- 2 cups shredded coconut
- 1/2 cup almond flour
- 1/4 cup erythritol
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded coconut, almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients and mix well.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container to keep them fresh.
- These cookies are best enjoyed within a few days but can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg