Description
Enjoy guilt-free delight with these Low-Carb Chinese Almond Cookies infused with coconut.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup erythritol or another low-carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Sliced almonds for garnish
Instructions
- Begin by setting your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, shredded coconut, erythritol, baking powder, and salt until evenly combined.
- In a separate bowl, beat the softened butter with the egg, almond extract, and vanilla extract until the mixture is creamy and well-blended.
- Slowly incorporate the dry mixture into the wet ingredients, stirring until a cohesive dough forms.
- Take small portions of the dough, about a tablespoon each, and roll them into balls. Arrange these on the prepared baking sheet, ensuring they are spaced apart.
- Gently press down on each ball to flatten it slightly, then place a sliced almond in the center of each cookie.
- Bake for 12-15 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Yields 12 cookies.
- For a chocolate variation, mix in 2 tablespoons of unsweetened cocoa powder with the dry ingredients.
- To boost the coconut flavor, consider replacing half of the almond flour with coconut flour, adjusting the liquid as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg