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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.