Coconut Cream Cookies (low carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 3/4 almond flour1/3 cocoa powder1/4 cup granulated erythritol1/2 tspn baking soda1/2 tspn salt1/2 tspn xanthan gum1 egg, beaten1/4 cup coconut oil1/2 tspn vanilla extractFILLING3 tblspn coconut oil1/3 cup ground erythritol1/4 tspn vanilla extract1 tblspn coconut milk1/3 cup finely grated coconut
*Preheat the oven to 170C/325F degrees.
*Mix the almond flour, cocoa powder, erythritol, baking soda, salt and xantham gum.
*Add the egg, coconut oil, vanilla extract and stir until the mixture becomes a dough.
*Roll 1 inch balls of the mixture and place on a parchment baking sheet (on a baking tray).
*Flatten the balls out with the palm of your hand to about 1/4 inch thick.
*Bake for about 8-10 minutes and let cool on the pan.
*Make the filling by mixing the coconut oil and powdered erythritol. Add the vanilla, coconut milk and grated coconut until smooth.
*Spread the mixture onto a cookie and top with another cookie to make a sandwich.
*Eat and enjoy!
Serving Size: 1 sandwich cookie
*Mix the almond flour, cocoa powder, erythritol, baking soda, salt and xantham gum.
*Add the egg, coconut oil, vanilla extract and stir until the mixture becomes a dough.
*Roll 1 inch balls of the mixture and place on a parchment baking sheet (on a baking tray).
*Flatten the balls out with the palm of your hand to about 1/4 inch thick.
*Bake for about 8-10 minutes and let cool on the pan.
*Make the filling by mixing the coconut oil and powdered erythritol. Add the vanilla, coconut milk and grated coconut until smooth.
*Spread the mixture onto a cookie and top with another cookie to make a sandwich.
*Eat and enjoy!
Serving Size: 1 sandwich cookie
Nutritional Info Amount Per Serving
- Calories: 66.5
- Total Fat: 6.2 g
- Cholesterol: 5.1 mg
- Sodium: 20.3 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 3.8 g
- Protein: 1.7 g