Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 cookies

4 Large Egg Yolks
1 Tbsp. (14g) Butter
3 ½ Tbsp. (50g) Coconut Oil
⅓ Cup (50g) Confectioners Swerve
1 Cup (100g) Unsweetened Coconut Flakes
Heaping ⅓ Cup (45g) Chopped Pecans
Heaping ⅓ Cup (45g) Chopped Walnuts
⅔ Cup (100g) Semi Sweetened Chocolate Chips
Optional: You can do half Semi Sweetened Chocolate Chips and half Salted Caramel Chocolate Chips

Preheat oven to 350 °F (176°C).
Add your egg yolks, melted butter, and melted coconut oil to a medium-sized bowl. Whisk together until egg yolks have combined evenly with the other ingredients.
Add the rest of your ingredients and use a rubber spatula to gently mix everything until well-combined.
Place the batter in the refrigerator for 30-45 minutes to let it set.
Once the dough is set, use a cookie scooper or tablespoon to make 12 balls of cookie dough. Arrange them evenly on a baking sheet lined with parchment paper.
Bake for 8-10 minutes at 350 °F (176°C), until golden brown.
Once they’re done baking, set them aside to cool.
Enjoy some keto magic!

Serving Size: 1 Cookie
Calories: 200
Fat: 19.5
Carbohydrates: 5
Fiber: 3.5
Protein: 5

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