KETO Best Cookies!
¾ cup Softened butter
⅔ cup Granular Sweetener
2 large eggs
2 teaspoons vanilla Extract
3 cups almond flour
½ cup Slivered almonds
1 cup unsweetened coconut flakes
½ teaspoon Baking soda
½ teaspoon Kosher salt
4.5 Ounces Sugar free Chocolate Chips
Preheat oven to 350F and line 2 cookie sheets with parchment paper or a silicone baking mat.
In a large mixing bowl combine the softened butter and granular sweetener with a hand mixer.
Now add your eggs and vanilla, mix until combined.
Next add in your almond flour, baking soda, salt, almonds and coconut flakes. Mix until all your ingredients are combined.
Fold in your sugar-free chocolate chips.
Scoop 16-18 jumbo cookies onto lined baking sheets. Flatten them out by gently pressing down with your fingertips.
Place into already preheated oven and bake for 15 minutes or until slightly golden around the edges. Let cool for about 30 minutes and serve.
I love to use Lakanto granulated sweetener in these keto cookies as it has almost zero aftertaste. You can use the code LOWCARBJ for 20% off your order at Lakanto.com
Top the cookies with extra coconut for added texture without really adding to the calories.
You can freeze these cookies really easily. I place them on a sheet tray lined with parchment paper and let them flash freeze in the freezer for 1 hour. Then remove them from the tray and place them in a freezer safe container for up to 3 months. You can also wrap them individually in plastic wrap.
Serving: 1cookie | Calories: 267kcal | Carbohydrates: 6g | Protein: 6g | Fat: 25g | Fiber: 3g