Keto Coconut Cookies Recipe
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
For the Cookies
- ⅓ cup Coconut Flour
- ⅓ teaspoon Xanthan Gum
- 2.7 oz Coconut Milk
- 1 ½ tablespoon Ghee (or Butter) melted
- 1 tablespoon Low Carb Sugar Substitute
- ¼ teaspoon Salt
- 1 Egg
- ½ teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
For the Coconut Glaze
- ⅓ cup Low Carb Sugar Substitute powdered
- 1 teaspoon Coconut Cream
- ⅓ teaspoon Vanilla Extract
Instructions
To make the Cookies
- Preheat the oven to 390°F/200°C and line a baking pan with baking paper.
- In a mixing bowl combine all the cookie dough ingredients. Knead with your hands to get a dough adding a bit more flour if it’s too sticky.
- Shape into bite sixed cookies, place on the prepared baking pan and flatten with your palm or the back of a spoon.
- Bake for 10 minutes until golden brown. Allow to reach room temperature.
To make the Coconut Glaze
- Sift the powdered Erythritol in a mixing bowl adding the coconut cream and vanilla extract gradually until you get a thick yet pourable glaze.
- Pour over the coconut cookies and transfer on a serving plate.
Makes 20 cookies
Nutrition
Serving: 1cookieCalories: 27Fat: 2.2gProtein: 0.7gTotal Carbs: 1.2gNet Carbs: 0.7gFiber: 0.5gSugar: 0.3g