Recipe Details
Ingredients
-
¾cupgranular sucralose sweetener (such as Splenda®)
-
½cupbutter
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3eggs
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½tablespoonheavy cream
-
1teaspoonalmond milk
-
½cupunsweetened coconut flakes
-
6tablespoonscoconut flour
-
¼cupalmond flour
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1teaspoonbaking powder
-
1teaspoonbaking soda
-
½teaspoonsalt
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
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Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
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Drop teaspoonfuls of cookie dough onto the baking sheets.
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Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe18 | |
| Calories98 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 5g |
27% |
| Cholesterol 45mg |
15% |
| Sodium 211mg |
9% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 2g |
6% |
| Total Sugars 0g |
|
| Protein 2g |
|
| Calcium 22mg |
2% |
| Iron 0mg |
2% |
| Potassium 27mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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