Keto Chocolate Coconut Cookies

These keto chocolate coconut cookies are perfect!

Fudgey and soft in the middle with a little crunch throughout due to the addition of chocolate-chips, pecans and coconut.

They are a great addition to any Christmas cookie plate and only take a few minutes to whip together! It doesn't get much better…

Keto Chocolate Coconut Cookies

Serves: 12 small cookies or 6 large

Ingredients:

• 1/4 cup + 2 tbsp almond flour (44g)
• 3 tbsp coconut flour (16g)
• 1/4 cup cocoa powder (24g)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp xanthan gum
• 1/8 tsp salt
• 1/4 cup unsalted butter, room temperature
• 1/4 cup + 1 tbsp splenda (OR another sweetener that measures like sugar)
• 2 tbsp truvia (OR another 5 tbsp of a sweetener that measures like sugar)
• 1 egg
• 1/2 tsp vanilla extract
• 3 tbsp unsweetened, shredded coconut
• 1 1/2 tbsp (22g) stevia sweetened chocolate chips (I use these OR these)
• 2 tbsp(15g) chopped pecans

Directions:

1. Pre-heat your oven to 350*F.
2. In a medium bowl, stir together all of your dry ingredients excluding the sweeteners.
3. In another separate bowl, add your butter and sweeteners, beat until light and fluffy using a whisk or hand mixer (about 1 min).
4. Next add your vanilla extract and the egg, beat again until well combined.
5. Add your dry ingredients, including your chocolate-chips, pecans and coconut to the wet ingredients. Mix until a thick dough forms.
6. Roll the dough into balls and place on a greased cookie sheet.
7. Flatten slightly and bake for 8-10min.  (Bake longer if making only 6 large cookies)

Nutrition per 1/12 of recipe: 94 calories | 8.7g of fat | 0.7g NET carbs | 2.3g of protein

Nutrition for 1/6 of recipe:  17.4g of fat | 1.4 NET carbs | 4.6g of protein