Low Carb Almond-Coconut Chocolate Chip Cookies
3.1g
Net Carbs
2.6g
Protein
10.3g
Fat
2.3g
Fiber
117
Calories
Ingredients:
- 1/2 teaspoon Vanilla Extract
- 1 cup Almond Flour, Blanched
- 5 tablespoons truvia
- 1/4 teaspoon Baking soda
- 1/8 teaspoon Salt
- 1/2 cup Coconut, shredded, unsweetened
- 6 tablespoons Butter, salted or unsalted
- 1/2 cup Lily's Sugar Free Chocolate Chips
Directions:
- Preheat the oven to 350°, and prepare two baking sheets with parchment paper. Melt the butter.
- In a medium bowl, combine the almond flour, coconut shreds, sweetener, baking soda, and salt with a whisk until uniform and any almond flour chunks are broken up. Stir in the vanilla and butter to form a lose dough. Stir in the chocolate chips until evenly distributed.
- Loosely measure dough into 1 ounce cookie scoop (or 1/8th cup measuring scoop). Use your hands to pack the dough into a ball and place onto the baking sheets, using all the batter to form 16 cookies. Use a fork to flatten each ball. Bake for 7-10 minutes, keeping a close eye on the cookies in the last 3 minutes to ensure the edges do not burn. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. One cookie is one serving.
