Description
Delicious low-carb cookies that are easy to make and satisfy your sweet tooth without the sugar crash.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 handful chopped pecans or walnuts
- 1 cup sugar-free chocolate chips
- 1/2 cup almond flour
- 2 eggs
- Erythritol or monk fruit sweetener, to taste
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven and line a baking sheet with parchment paper.
- In a mixing bowl, combine all the ingredients until just mixed.
- Scoop the mixture onto the baking sheet, flattening them slightly.
- Bake until golden and fragrant, then let cool before enjoying.
Notes
Store in an airtight container for up to a week. Can be frozen for up to 3 months. Reheat in the microwave for 10-15 seconds.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg