Ingredients
– 1 cup almond flour
– 1/2 cup unsweetened shredded coconut
– 1/2 cup peanut butter (or any nut butter you prefer)
– 1/3 cup erythritol or your favorite keto-friendly sweetener
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– A pinch of salt
– Optional: sugar-free chocolate chips or nuts for extra flavor
Equipment Needed
– Mixing bowl
– Spoon or spatula
– Baking sheet
– Parchment paper (or a silicone baking mat)
– Oven
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C). I love the smell of the oven warming up, as it fills my kitchen with a sense of anticipation. In a mixing bowl, combine all the dry ingredients: almond flour, shredded coconut, erythritol, baking powder, and a pinch of salt. Stir well until everything is evenly mixed. The combination of almond flour and coconut gives that lovely lightness that I adore in cookies. (See the next page below to continue steps…)