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| Low-Carb Almond Coconut Sandies (Keto, Gluten-Free) |
"This is a slightly sweet cookie with a texture that reminds me of a pecan sandy. It is a perfect dessert for those on a low-carb or keto diet. For best taste, refrigerate before serving."
Ingredients :
- 1 cup unsweetened coconut
- 1 cup almond meal
- 1/3 cup coconut oil, melted
- 1 egg white
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 1 teaspoon Himalayan sea salt
- 1/3 teaspoon stevia powder, or to taste
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 37M |
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- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine coconut, almond meal, coconut oil, egg white, water, vanilla extract, Himalayan sea salt, and stevia powder in a large bowl. Let sit until coconut softens, about 10 minutes. Roll into generous tablespoon-sized balls; place on baking sheet. Flatten gently with a fork to prevent edges from crumbling.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Notes :
- For the stevia, I used 10 of the scoops provided in the container for a very lightly sweetened cookie. For a sweeter cookie (with added carbs), add a few tablespoons of organic maple syrup and cut back on the coconut oil.
- These will not spread in the oven so the size you see is the size of the cookie.
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