Keto Almond Joy Cookies
Servings: 30 cookies
Calories: 110kcal
Ingredients
- 3/4 cup almond flour 85g
- 1/2 cup + 2 tbsp coconut flour 70g
- 1/2 cup unsweetened, shredded coconut 60g
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter softened, 180g
- 1/2 cup powdered monkfruit/erythritol sweetener ~100g
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 tsp almond extract (optional)
- 1/4 cup stevia sweetened chocolate-chips (I use the Krisda brand) 60g, I use the Krisda brand
Topping:
- 1/4 cup + 2 tbsp stevia sweetened chocolate-chips 90g
- 1 tsp coconut oil 5g
- 2-3 tbsp unsweetened, shredded coconut 30-45g
Instructions
- Pre-heat oven to 350*F.
- Combine all of your dry ingredients (including coconut) in a bowl.
- In another large bowl, add your butter, eggs, extracts and sweetener. Beat until well-combined.
- Add your dry ingredients to your wet and combine.
- Fold in your chocolate-chips.
- Roll tablespoon size balls of dough in your hands and place on a greased cookie sheet.
- Partially flatten each ball of dough, add your almond and sprinkle coconut on the tops.
- Bake for ~8min, then place the oven on broil, high, for 1 min to crisp up the coconut on top.
- Remove from the oven and let cool completely before trying to remove from the tray.
- Place the cooled cookies on a wire rack on top of a cookie sheet and combine your coconut oil and chocolate in a small microwavable bowl.
- Microwave in 30s increments until melted and drizzle melted chocolate over the tops of each cookie.
- Place the cookies in the fridge to fully set.
- Once cookies have set, you can store them in a ziplock bag In the freezer. Eat them warm or cold but either way they are delicious! (I actually prefer them cold!)
Notes
- 1.6 NET carbs per cookies
- Cookies will set! Let them cool fully before removing from baking sheet/topping. Do not be tempted to bake them longer!
Nutrition
Fiber: 3.6g | Calories: 110kcal | Fat: 10g | Protein: 2.4g | Carbohydrates: 1.6g