Keto Coconut Cookies Recipe
These simple gluten free Keto Coconut Cookies are a great portable snack. I just made these and they were so good! These cookies should be baked until the edges begin to brown.
- 6 tablespoons butter
- 1/4 teaspoon salt
- 3/4 cup sifted coconut flour
- 1½ teaspoons baking powder
- 4 large eggs
- 1/3 cup coconut oil
- 3/4 cup Monkfruit
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
- Stir together coconut flour, baking powder and salt.
- In separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well.
- Add dry ingredients to wet mixture, beating until well combined. Batter should be thick. If not, add in a bit more coconut flour being careful not to overdo it.
- Scoop dough onto ungreased cookie sheet and flatten out to desired thickness.
- Bake at 375°F for 8-10 minutes or until edges start to brown.
Nutrition per cookie: 51 calories, 4.7g fat, 53mg sodium, 1.5g carb, 0.8g fiber, 0.7g net carb, 1.0g protein, 4.7g erythritol
NUTRITIONAL DISCLAIMERPlease note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Recipe by Patricia D.
Photo credit: Free Food photos