1/3 cup almond flour
2 2/3 cups unsweetened fine coconut
1/4 cup xylitol
1/4 cup Splenda, or Chickory root/FOS sweetener
1/8 tsp. stevia powder
1/8 tsp. Celtic sea salt
1/4 tsp. baking powder
3 eggs, large
1 tblsp. coconut oil, melted
1 tblsp. butter, melted
1/4 cup heavy cream or full fat coconut milk or more if needed
1 tsp. vanilla extract
1/2 tsp. almond extract
Preheat oven to 325 F. Line two large baking sheets with parchment paper.
Mix together all dry ingredients except the coconut. Beat the eggs in a separate bowl. Add in coconut oil and butter beating the eggs while pouring them in slowly. Add cream and extracts. Add egg mixture to dry ingredients mixing well. Add in coconut. Make it moist enough to hold together well. Drop mixture by rounded teaspoonfuls onto parchment paper and shape cookies to smooth all of the coconut. Place them evenly on sheet: 4 cookies per row, 5 rows per sheet. Divide batter evenly to obtain 40 cookies.
Bake for 15 to 20 minutes, or until golden brown around the edges.
Excellent snack any time of day. Great with herb tea.
Cal 69, Fat 6, Carb 1.7, Fiber .8, Protein 1, Net Carbs .9