https://www.copymethat.com/r/cH8w96NI3/no-bake-keto-coconut-cookies/
74038662
D3T8aHF
cH8w96NI3
2024-03-28 19:10:15
no bake keto coconut cookies
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Ingredients
Steps
- Keto Coconut Cookies
- These keto coconut cookies are soft, chewy, and full of sweet coconut flavor, you won't believe they are low carb! 4 ingredients and no baking required!
- Course Dessert
- Cuisine American
- Prep Time 2 minutes
- Cook Time 10 minutes
- Total Time 12 minutes
- Servings 20 cookies
- Calories 124kcal
- Author Arman
- Ingredients
- 2 ½ cups shredded unsweetened coconut I used finely shredded
- ½ cup almond flour
- ⅓ cup coconut oil
- ½ cup keto maple syrup
- Instructions
- Line a large plate or baking tray with parchment paper and set aside.
- In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
- Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.
- Notes
- TO STORE: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
- TO FREEZE: Place leftover cookies in a ziplock bag and keep them stored away in the freezer. They will freeze well for up to 6 months.
- Nutrition
- Serving: 1cookie | Calories: 124kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Sodium: 4mg | Potassium: 63mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | NET CARBS: 1g
Notes
- Easy Keto Maple Syrup
- This keto maple syrup is a low carb and sugar free take on a classic pancake syrup! Simple ingredients and better than store bought!
- Course Dessert
- Cuisine American
- Prep Time 1 minute
- Cook Time 10 minutes
- Total Time 11 minutes
- Servings 32 tablespoon servings
- Calories 1kcal
- Author Arman
- Ingredients
- 2 cups water divided
- 1 tsp xanthan gum
- ⅔ cup granulated sweetener of choice * See notes
- ¼ tsp salt
- 1 tbsp maple extract
- 1 tsp butter extract or vanilla extract
- Instructions
- In a small mixing bowl, whisk together ¼ cup of the water along with the xanthan gum. Let it sit for several minutes, for it to thicken.
- In a small saucepan, add the rest of the water, salt, and granulated sweetener. On low heat, bring it to a simmer. Once simmering, remove from the heat.
- Add the xanthan gum mixed water and whisk into the warm liquid. Add the flavor extracts until combined. Let the syrup cool completely and it will continue to thicken.
- Notes
- * Monk fruit sweetener, erythritol, or keto brown sugar can be used. I used the keto brown sugar, hence the gorgeous amber color.
- TO STORE: Keto syrup can be stored at room temperature, in a sealed bottle or container, for up to 4 weeks. Be sure to keep it away from any direct light. You can also store it in the refrigerator, for up to 6 months.
- TO FREEZE: Store syrup in a freezer friendly container and store in the freezer for up to 6 months. The syrup must be thawed completely, then mixed again, before enjoying it.
- Nutrition