Ingredients:

  • ½ cup Unsalted Butter, softened (113 g)
  • ½ cup Keto Brown Sugar Substitute (100 g)
  • ¼ cup Keto Granulated Sweetener (50 g)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups Superfine Almond Flour (168 g)
  • ¼ cup Coconut Flour (30 g)
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsweetened Shredded Coconut (40 g)
  • ½ cup Chopped Pecans (or Walnuts) (50 g)
  • ½ cup Sugar-Free Chocolate Chips (85 g)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter, keto brown sugar substitute, and keto granulated sweetener on medium speed until light and fluffy (about 3–4 minutes). Scrape down the bowl frequently.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Reduce the mixer speed to low. Gradually add the prepared dry ingredients until just combined. Do not overmix.
  6. Remove the bowl from the mixer. Use a rubber spatula to fold in the shredded coconut, chopped pecans, and sugar-free chocolate chips until evenly distributed.
  7. Cover the bowl and refrigerate the dough for a minimum of 30 minutes. This is crucial to prevent spreading.
  8. Use a 2-tablespoon cookie scoop to form uniform balls of dough. Place them 5 cm (2 inches) apart on the prepared baking sheets and lightly flatten the tops of the dough balls with the back of a spoon.
  9. Bake for 12–14 minutes, rotating the trays halfway through. The edges should be lightly golden brown, but the centres should still look slightly soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Store in an airtight container once fully cooled.