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Coconut Cream Cookies

Course: Desserts
Cuisine: American
Keyword: Low carb cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 cookies
Calories: 275kcal
Author: Angela Coleby
Low carb cookies with a coconut filling
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Ingredients

  • 1 ¾ cups almond flour
  • cup cocoa powder unsweetened
  • ¼ cup erythritol, ground low carb sweetener
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 1 medium egg beaten
  • ¼ cup coconut oil
  • ½ teaspoon vanilla extract

Filling

  • 3 tablespoons coconut oil
  • cup erythritol, ground low carb sweetener
  • ¼ teaspoon vanilla extract
  • 1 tablespoon coconut milk
  • cup desiccated coconut unsweetened

Instructions

  • Preheat the oven to 170C/325F degrees.
  • Mix the almond flour, cocoa powder, erythritol, baking soda, salt and xanthan gum.
  • Add the egg, coconut oil, vanilla extract and stir until the mixture becomes a dough.
  • Roll 1 inch balls of the mixture and place on a parchment baking sheet (on a baking tray).
  • Flatten the balls out with the palm of your hand to about ¼ inch thick.
  • Bake for about 8-10 minutes and let cool on the pan.
  • Make the filling by mixing the coconut oil and powdered erythritol. Add the vanilla, coconut milk and grated coconut until smooth.
  • Spread the mixture onto a cookie and top with another cookie to make a sandwich.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1cookie | Calories: 275kcal | Carbohydrates: 8g | Protein: 6g | Fat: 27g | Fiber: 4g