Ingredients
– 1 cup almond flour
– 1/2 cup unsweetened shredded coconut
– 1/4 cup powdered erythritol (or your preferred keto sweetener)
– 1/2 cup butter, softened
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Optional: 1/2 cup chopped pecans or walnuts for added texture
– Extra powdered erythritol for dusting
Equipment Needed
– Mixing bowl
– Electric mixer or whisk
– Cookie sheet
– Parchment paper (optional)
– Cookie scoop or tablespoon
– Cooling rack
Step-by-Step Instructions
To get started, preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, shredded coconut, and powdered erythritol. The sweet aroma of the coconut fills my kitchen, and I can’t help but get excited! Next, add the softened butter, vanilla extract, and salt to the dry ingredients and mix well until everything is fully combined. The texture should be somewhat crumbly yet manageable. (See the next page below to continue steps…)