Ingredients:
- 1/2 cup unsalted butter
- 1 cup packed brown erythritol blend
- 1/4 cup granulated allulose
- 1 cup sliced almonds
- 1 cup unsweetened coconut chips
- 1 serving Salted Caramel Keto Chow
- 2 large eggs beaten
- 1 tsp. pure vanilla extract
Directions:
- Line three cookie sheets with parchment paper and preheat the oven to 325℉.
- Melt the butter in a saucepan or in a microwave-safe container and let it cool slightly.
- Stir the brown erythritol and allulose into the melted butter.
- Add almonds, coconut chips, and Keto Chow and stir together.
- Stir in the eggs and vanilla extract.
- With a small scoop or a tablespoon, measure 0.75 oz. portions of dough.
- Arrange the dough on the cookie sheet, allowing at least two inches between each.
- With damp fingertips, gently press the cookies down into 1/4-inch thick circles
- Bake the cookies for 8-10 minutes, or until they are browning around the edges.
- Transfer cookies to a cooling rack. They will be delicate while warm. Let cool completely before serving.
- Store cookies in an airtight container (with parchment separating the layers of cookies) in the refrigerator for up to a week.
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Nutrition Facts
Caramel Keto Almond Cookies
Serving Size
1 cookie
Amount per Serving
Calories
74.15
% Daily Value*
Fat
6.95
g
11
%
Saturated Fat
3.69
g
23
%
Trans Fat
0.12
g
Polyunsaturated Fat
0.62
g
Monounsaturated Fat
2.23
g
Cholesterol
20.82
mg
7
%
Sodium
23.39
mg
1
%
Potassium
78.63
mg
2
%
Carbohydrates
9.61
g
3
%
Fiber
1
g
4
%
Sugar
0.43
g
0
%
Sugar Alcohol
8.02
g
Net Carbs
0.59
g
Protein
1.95
g
4
%
Vitamin A
133.07
IU
3
%
Vitamin C
2.57
mg
3
%
Calcium
28.37
mg
3
%
Iron
0.31
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
