Name: Keto Coconut Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: Granular sucralose sweetener (such as Splenda®) - ¾ cup; Butter - ½ cup; Eggs - 3; Heavy cream - ½ tablespoon; Almond milk - 1 teaspoon; Unsweetened coconut flakes - ½ cup; Coconut flour - 6 tablespoons; Almond flour - ¼ cup; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon

Ingredients for - Keto Coconut Cookies

1. Granular sucralose sweetener (such as Splenda®) ¾ cup

2. Butter ½ cup

3. Eggs 3

4. Heavy cream ½ tablespoon

5. Almond milk 1 teaspoon

6. Unsweetened coconut flakes ½ cup

7. Coconut flour 6 tablespoons

8. Almond flour ¼ cup

9. Baking powder 1 teaspoon

10. Baking soda 1 teaspoon

11. Salt ½ teaspoon

How to cook deliciously - Keto Coconut Cookies

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.

3 . Stage

Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.

4 . Stage

Drop teaspoonfuls of cookie dough onto the baking sheets.

5 . Stage

Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.