Keto coconut almond cookie

There are dessert recipes that you enjoy and then there are other dessert recipes that if you had it your way you would bake every week and keep as a staple in your diet. This is one of those recipes.




I've made a ton of dessert recipes and I swear to you, this is definitely one of my favorites if not my favorite. I was extremely surprised at how addicting these little guys are.


They are super simple to make however they do require specific brands ingredients to ensure they are kept low-carb. I will include the brands and products specifically I used and if you find an alternative great, if not you have the links for what was used.





When baking these, they are intended to be flat and thin to give them a crunchy texture, but you can also make them thicker to get a cookie like texture. The recipe works either way!


Must have Ingredients

Shredded Coconut Flakes

Low-carb Protein Powder

MCT Powder

Sugar Free Syrup

Agave Liquid Sweetener













Ingredients

1/2 cup of shredded coconut flakes

½ cup of almonds

1/3 c walnuts

½ cup of Vanilla Isopure or low-carb protein powder

1 tbs MCT powder

1 teaspoon of cinnamon

1/3 cup of sugar free syrup

1 tsp agave sweetener liquid

1 teaspoon of vanilla extract

2 tablespoons of coconut oil



Instructions

  1. Preheat oven to 300 degrees F.

  2. Roughly chop almonds and walnuts with a sharp knife, or put in a blender or food processor and mix until the nuts are broken up into chunks.

  3. Place all of the ingredients into a medium sized bowl and stir together. If you notice that it is too crumbly then try adding in some more coconut oil.

  4. Prep a baking sheet with parchment paper or if you want a more golden crispy cookie, you can just spray lightly with some avocado oil. Scoop cookies onto a cookie tray, depending on how thick you want the cookie you can get about 12-18 cookies.

  5. Gently press the cookies down to flatten if you want a thin crunchy cookie or you can keep the thicknesses for a traditional cookie. I prefer the thin cookie for this recipe.

  6. Bake for about 15 minutes.

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