Ingredients
-
¾ cup granular sucralose sweetener (such as Splenda®)
-
½ cup butter
-
3 eggs
-
½ tablespoon heavy cream
-
1 teaspoon almond milk
-
½ cup unsweetened coconut flakes
-
6 tablespoons coconut flour
-
¼ cup almond flour
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
½ teaspoon salt
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
-
Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
-
Drop teaspoonfuls of cookie dough onto the baking sheets.
-
Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.
Nutrition Facts (per serving)
| 98 | Calories |
| 9g | Fat |
| 3g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 98 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 5g | 27% |
| Cholesterol 45mg | 15% |
| Sodium 211mg | 9% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 2g | 6% |
| Total Sugars 0g | |
| Protein 2g | 4% |
| Calcium 22mg | 2% |
| Iron 0mg | 2% |
| Potassium 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
