Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
- 1/4 cup sugar-free caramel chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, coconut flour, shredded coconut, chopped pecans, ground flaxseed, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat together the softened butter and erythritol until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
- Fold in the sugar-free chocolate chips and sugar-free caramel chips if using.
- Using a cookie scoop or your hands, form the dough into golf ball-sized balls and place them on the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Keto Cowboy Cookies! These low-carb treats should satisfy your sweet tooth while keeping you on track with your keto lifestyle.
