Description
Delicious and guilt-free Keto Cowboy Cookies that are perfect for satisfying your sweet tooth while staying on track with your keto diet.
Ingredients
Scale
- ¾ cup butter, softened
- 1 ¼ cup brown sugar substitute
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups blanched almond flour
- 2 tablespoons grassfed gelatin (optional)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened flaked coconut
- 1 cup chopped pecans
- 1 cup dark chocolate chips, sugar-free
Instructions
- Preheat the oven to 325ºF and line 2 cookie sheets with silicone mats or parchment paper. Set the oven racks to the second highest and second lowest positions in the oven.
- In a large bowl, beat the butter with the brown sugar substitute until light and fluffy, about 2 minutes on medium high. Beat in the eggs and vanilla until well combined.
- Add the almond flour, gelatin (if using), baking powder, baking soda, and salt. Beat until just mixed together. Stir in the coconut, pecans, and chocolate chips.
- Form the dough into 2-inch balls and space them at least 3 inches apart on the cookie sheets. Press the balls down with the heel of your hand to about ¾ inch thick.
- Bake for 15 to 20 minutes, until the edges are golden brown, switching the pans and rotating them halfway through. Let cool completely on the pans.
Notes
- For added flavor, consider mixing in a teaspoon of cinnamon or a pinch of sea salt on top before baking.
- To make these cookies even more decadent, try adding a handful of chopped walnuts or macadamia nuts in place of pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 199
- Sugar: 0g
- Sodium: 100mg
- Fat: 17.8g
- Saturated Fat: 7g
- Unsaturated Fat: 10.8g
- Trans Fat: 0g
- Carbohydrates: 6.7g
- Fiber: 2.4g
- Protein: 4.3g
- Cholesterol: 40mg