Keto Chocolate Coconut Shortbread Cookies
Ingredients:
- 2 cups almond flour
- 1/3 cup Erythritol
- Pinch of salt
- 1 teaspoon coconut extract
- 1/2 cup unsalted butter, softened
- 1 large egg
- 7.5 oz Lily’s Milk Chocolate
- Crushed pecans
- Unsweetened coconut
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Directions:
- Preheat Oven:
- Preheat the oven to 300°F (150°C).
- Prepare Dry Ingredients:
- In a mixing bowl, combine almond flour, Erythritol, a pinch of salt, and coconut extract. Mix well to ensure even distribution of ingredients.
- Incorporate Butter:
- Add the softened unsalted butter to the dry ingredients. Rub the butter into the mixture until fully combined. This will form the base of your shortbread.
- Add Egg:
- Crack the egg into the mixture and mix well until a dough forms. Ensure that the egg is fully incorporated.
- Shape the Cookies:
- Take tablespoon-sized pieces of the cookie dough and roll them into balls. You can use a 1-inch cookie scoop for uniformity. Place the dough balls onto a lined cookie sheet, leaving a gap between each as they will spread during baking.
- Press the Cookies:
- Use gloves to prevent the mixture from sticking to your hands. Press down on each dough ball to flatten them slightly.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the edges are golden brown. The cookies will continue to firm up as they cool.
- Prepare Chocolate Topping:
- While the cookies are cooling, melt Lily’s Milk Chocolate with a teaspoon of coconut oil. Stir until smooth.
- Top the Cookies:
- With a tablespoon, spread the melted chocolate onto half of each cookie. Sprinkle crushed pecans and unsweetened coconut over the chocolate.
- Chill in Refrigerator:
- Place the cookies in the refrigerator to allow the chocolate to set.
- Store:
- Once the chocolate has set, store the cookies in an airtight container.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Enjoy your delicious and keto-friendly Chocolate Coconut Shortbread Cookies!
