| 1 cup | Almond Flour, partially de-oiled | |
| 2 tbsp | Coconut Flour, partially de-oiled | |
| ½ cup | Erythritol | |
| ½ tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 2 (ea. 1.76 oz) | Egg, large | |
| ¼ cup | Coconut Oil | |
| ½ tsp | Pure Vanilla Extract, 35% alcohol by volume | |
| ½ tsp | Almond Extract | |
| 2 tbsp | Unsweetened Plum Sauce / Puree / Jam / Jelly | |
| 1 tbsp | Coconut, dried, desiccated, unsweetened | |
| 14.36 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.90 oz (calculated)Notes: 1 cookie
- Temperature: 350 °F
- Combine all the dry ingredients: almond and coconut flour, erythritol, baking powder and salt.
- Whisk together the wet ingredients: eggs, coconut oil and the vanilla and almond extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Form balls and press them onto a baking tray lined with baking paper. Make an indent with your thumb or a teaspoon.
- Bake for about 15 minutes. The cookies should be golden and crack slightly.
- Once the cookies have cooled down, fill them with 3/8 of a teaspoon of jam. You can use any jam you like. For keto-friendly cookies, go with a sugar-free option.
- Sprinkle with coconut and enjoy.
- Calorie count73 kcal
- % of calories by macros
Fat 69.9 % 51 kcal 5.6 g Net Carbs 4.1 % 3 kcal 0.8 g Sugar Alcohols 1.4 % 1 kcal 5.7 g Dietary Fiber 2.7 % 2 kcal 1.2 g Protein 21.9 % 16 kcal 4 g - Approx. WW SmartPoints™2.7
- Cholesterol 23.3 mg
- Sodium 18.6 mg
- Fat 5.6 g
- Saturated Fat 3.8 g
- Trans Fat 0 g
- Carbohydrates 7.7 g
- Dietary Fiber 1.2 g
- Total Sugars 0.8 g
- Added Sugar 0 g
- Sugar alcohols 5.7 g
- Protein 4 g
- Calcium 4.1 mg
- Iron 0.2 mg
- Magnesium 2 mg
- Potassium 34.6 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 10.4 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 0.3 mg
- Folate 3.2 mcg
- Folic Acid 0 mcg