Keto Crunchy Nut Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, shredded coconut, erythritol, baking powder, and salt.

Add the chopped mixed nuts and cocoa powder to the dry ingredients and mix well.

In a separate bowl, whisk together the melted coconut oil, vanilla extract, and egg until well combined.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten each cookie slightly with the back of a spoon or your fingers.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for up to a week.

Equipment Needed

Spice Level:

Dietary