Katrina's Cookbook

Ketogenic Chcolate Coconut Cookies
(from Ketogenic Desserts and Snacks-John Richards)

1 eggs
8.8 oz. almond butter
1/4 tsp. salted butter

1/4 cup erythritol
1/4 cup raw coconut butter

**Makes 10 servings

-Preheat oven to 320*F.
-Cover a large cookie sheet with parchment paper.

-Melt your almond butter in a double boiler or in a bowl inside a saucepan of hot water.

-Once your almond butter has melted remove your bowl from the pan and take the pan off your heat. Now, add in your salt, erythritol, and egg to teh bowl of melted almond butter.

-With a silicone spatula, fold your ingredients together until fully mixed together.

-Once your ingredients are well mixed, bread your dough in to 10 pieces. Roll each piece between your hands to make balls of dough. Set each ball of dough on to your parchment paper covered cookie tray.

-Gently flatten your cookies using the palm of your hand or a fork.

-Bake your cookies for 12 minutes in your preheated oven until browned.


Servings: 10
Nutrition Per Serving
Calories: 235
Fat: 22g
Protein: 5g
Carbs: 11g
Sugar 1g
Fiber: 4g