Keto Coconut Cookies
2.1g
Net Carbs
3.0g
Protein
12.2g
Fat
1.2g
Fiber
129
Calories
Cooking tip: Drizzle a bit of melted chocolate on the top after removing from the oven, for an extra sweet taste.
Ingredients:
- 1/3 cup Dried Coconut
- 1/2 cup Whole Grain Soy Flour
- 1/4 cup, whole Hazelnuts or Filberts
- 1/8 can Seltzer Water
- 2 large Egg Whites
- 8 tablespoons Unsalted Butter Stick
- 1 1/2 teaspoons Coconut Extract
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 7 tablespoons Sucralose Based Sweetener (Sugar Substitute)
Directions:
The amount of hazelnuts in this recipe is small enough that this recipe is suitable for Atkins 20 Phase 1 unless you are in the first 2 weeks of Induction. If you leave them out of the recipe each cookie decreases to 1.1g NC.
- Preheat oven to 350°F. Toast hazelnuts in an even layer on a cookie sheet for 8 minutes. Cool, coarsely chop and set aside.
- Increase oven temperature to 375°F. Grease baking sheet with cooking spray.
- In large bowl, combine soy flour, unsweetened coconut, hazelnuts, egg whites, 2 Tbsp seltzer, 1 1/2 tsp coconut and 1/2 tsp vanilla extract., salt, butter and sugar substitute. Mix well.
- Drop by rounded 1 tablespoonful (12 cookies) onto prepared baking sheet. Bake 20 minutes, or until light golden brown. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely.
