Nutrition balance score
Good
Glycemic Index
12
Low
Glycemic Load
1
Low
Nutrition per serving
Calories176.4 kcal (9%)
Total Fat15.7 g (22%)
Carbs10.4 g (4%)
Sugars2.4 g (3%)
Protein4.2 g (8%)
Sodium96.1 mg (5%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 ½ cupsalmond flour
¼ cupunsweetened shredded coconut
¼ cupchopped pecans
or walnuts
¼ cupdark chocolate chips
use sugar-free for keto
2 tablespoonschia seeds
½ teaspoonbaking soda
¼ teaspoonsalt
¼ cupunsalted butter
softened
¼ cuperythritol
granulated, or your preferred keto-friendly sweetener
1egg
large
½ teaspoonvanilla extract
¼ cupsugar-free maple syrup
or sugar-free honey substitute
Instructions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine the almond flour, unsweetened shredded coconut, chopped pecans or walnuts, dark chocolate chips, chia seeds, baking soda, and salt. Mix well to evenly distribute the .
Step 3
In another bowl, beat together the softened unsalted butter and granulated erythritol (or your chosen keto-friendly sweetener) until it becomes creamy.
Step 4
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Step 5
Gradually add the sugar-free maple syrup or sugar-free honey substitute while continuing to mix.
Step 6
Combine the wet and dry , stirring until a cookie dough forms. If the dough is too sticky, you can refrigerate it for about 15 minutes to make it easier to handle.
Step 7
Using a spoon or your hands, form cookie dough balls (about 1-2 tablespoons each) and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
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Under 30 minutes
