Low Carb Coconut Chip Cookies
This makes a total of 16 Low Carb Coconut Chip Cookies. Without the glaze, each cookie comes out to be 192.38 calories, 17.44g fats, 2.17g net carbs, and 4.67g protein.
Ingredients
- 1 cup almond flour
- ½ cup cacao nibs
- ½ cup unsweetened coconut flakes
- ⅓ cup erythritol
- ½ cup almond butter
- ¼ cup butter melted
- 2 large eggs
- 20 drops liquid Stevia
- ¼ teaspoon salt
Glaze (Optional):
- ¼ cup heavy whipping cream
- ⅛ teaspoon guar gum
- 10 drops Liquid Stevia
- ½ teaspoon vanilla extract optional
Instructions
- Pre-heat oven to 350°F. Mix together the dry ingredients: cacao nibs, almond flour, coconut flakes (unsweetened), erythritol and salt.
- Melt the butter in the microwave, then mix together all of the wet ingredients: butter, almond butter, eggs and liquid stevia. You can optionally add some vanilla extract during this step if you wish.
- Slowly pour the dry ingredients into the wet and mix together thoroughly.
- On a parchment paper lined baking sheet (or silpat), spoon out cookies evenly spaced. You should get about 16 cookies in total.
- Flatten the cookie dough with your fingers (or the back of a spoon). Don't over press the cookies, they should be about 1/3 inch thick.
- Bake cookies for 20-25 minutes or until the edges are golden brown. Remove from the oven and let cool on a cooling rack.
- Optionally, create a glaze by combining the heavy cream, sweetener, and extract. Use a small mixer (or immersion blender) to mix this together. Add the guar gum little by little while blending to thicken.
- Glaze the top of the cookies. The mixture should be relatively thick, but it's best to put in the refrigerator so that it solidifies more.
- Serve and enjoy!