Coconut flour keto cookies

These sweet, crunchy coconut cookies are made from keto-friendly almond and coconut flours. As a biscuit sweetener, a low carbohydrate sweetener such as granular sucralose or erythritol is suitable. You can adjust the amount to your liking. If the dough is too sweet, you can reduce the sweetness by adding 1/4 to 1/2 teaspoon of salt.

Ingredients

• ¾ a glass of granular sweetener sucralose or erythritol
• ½ cup softened butter
• 3 pcs. chicken eggs
• 12 table. spoon. heavy cream 30%
• 12 tea. spoon. almond milk
• ½ cup unsweetened coconut flakes
• 6 table. spoon. coconut flour
• ¼ glass of almond flour
• 1 tea spoon. baking powder
• ½ tea spoon. soda
• ¼ tea. spoon. salt

Directions

1. Preheat oven to 175-180 degrees Celsius. Line a baking tray with parchment paper.
2. Whisk the sweetener and butter together in a bowl until creamy.
3. Add eggs, cream and almond milk to this mixture, beat until smooth.
4. Combine coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt in a separate bowl.
5. Add the dry mixture to the finished wet mixture and stir until a dough is formed.
6. Using a teaspoon, transfer the dough to the baking sheet, forming a cookie.
7. Bake in the preheated oven for 12-17 minutes, until the top is golden brown. Cooking times vary by oven. After 10 minutes of baking, check the cookies every 1 to 2 minutes so they don't burn or dry out.
8. Chill on a baking sheet for 3 minutes before transferring to a wire rack or plate.