Keto coconut cookies with almond flour

Almond flour and coconut coconut cookies contain approximately 4 grams of net carbs per serving. This makes 10 large cookies. The recipe is intended for making a quick dessert that keeps well and retains its flavor properties for several days.

Ingredients

• For cookies
• 200 gr coconut
• 160 gr almond flour
• 2 pcs. chicken eggs or 2 flaxseed eggs for vegan option
• ½ cup melted coconut oil or butter
• 100 g erythritol
• 1 tea spoon. vanilla essence
• For topping
• 3 tea. spoon. unsweetened coconut flakes, toasted or dried

Directions

1. Preheat oven to 180 C. Line a baking sheet with baking parchment paper.
2. Add all the cookie ingredients to the bowl of an S-blade blender.
3. Stir on medium speed until all ingredients come together.
4. Divide the dough into 10 pieces and roll each piece into a ball.
5. Place each cookie ball on the lined baking sheet. It should have made 10 pieces from the whole dough.
6. Squeeze each ball with your fingers to make a flat, round cookie, about 1 cm thick.
7. Bake at 180 C for 18-23 minutes (or until sides and top are golden brown).
8. Cool on a baking sheet for 20 minutes; when cooling, the cookies should harden slightly.
9. Transfer to a wire rack or flat dish to cool completely to room temperature.
10. Cookies can be stored for up to 5 days in an airtight container at room temperature.