Keto Crunch Cookies

Crunchy Keto Coconut Cookies – 4 Ingredient

WEBFeb 8, 2021 · Add coconut oil and keto honey. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable …

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add shredded coconut and coconut flour to the food processor, making sure to spread coconut and flour evenly throughout the bin of the processor. Make sure to use small coconut flakes, as large ones will result in spread out cookies. Here are the small coconut flakes that I use. Add coconut oil and keto honey.
3. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. If any keto honey remains at the bottom of the processor, fold into dough until well mixed.
4. Using a small cookie scoop, scoop firmly packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Using the palm of your hand, flatten cookies to 1/3” thickness. Cookies should resemble flat discs. The flatter they are, the crunchier they’ll be—just make sure not to flatten so much that they’ll burn.

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Keto Peanut Butter Cookies Gimme Delicious

WEBDec 30, 2019 · Absolutely awesome. Followed instructions, used lsa for first batch, as 0.4g sugar total. Pams pb, meant 6g total sugar as 3/4 cup …

1. Pre-heat oven to 350F.
2. Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
3. Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
4. Bake 12 minutes. Cool for 10 minutes before serving.

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Keto LowCarb Crunchy Chocolate Chip Cookies Recipe

WEBNov 3, 2017 · Combine the almond flour, arrowroot starch, salt, and baking soda in a medium bowl. Stir the dry ingredients into the wet, and then …

1. Cream together the butter and erythritol until smooth in a large bowl. Beat in the egg, and then the vanilla, molasses, and stevia glycerite.
2. Combine the almond flour, arrowroot starch, salt, and baking soda in a medium bowl.
3. Stir the dry ingredients into the wet, and then stir the pecans and chocolate into the dough.
4. Cover the dough and refrigerate at least 4 hours or overnight.

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