Keto Coconut Lime Cookies
These soft and chewy coconut cookies have a hint of zesty lime and are dusted with shredded coconut during baking.
How to Make It
Step 1
Add the ground almonds, 1/2 a cup of the desiccated coconut, baking soda, lime zest, erythritol and salt to a food processor. Blend to combine.
Step 2
Add the lime juice, vanilla extract and coconut oil and blend again until well combined.
Step 3
Add the eggs and blend to form a slightly tacky cookie dough.
Step 4
Transfer the cookie dough to a bowl, cover and refrigerate for 30 minutes.
Step 5
Preheat the oven to 350 degrees Fahrenheit and line a large shallow oven tray with baking paper.
Step 6
Divide the dough into 15 even portions and press into cookie shapes across the lined oven tray, roughly 1/3 of an inch thick.
Step 7
Bake for 5 minutes, remove and sprinkle over the remaining desiccated coconut.
Step 8
Transfer back to the oven for a further 10 minutes or until firm and lightly golden on top and cooked through. Set aside to cool and firm further.
Ingredients
- Almonds, Raw
2 cup, ground
- Raw Egg
2 medium
- Vanilla Extract
1 teaspoon
- Lime Juice, Fresh
1 teaspoon
- Coconut, Dried, Shredded Or Flaked, Unsweetened
⅔ cup
- 100% Pure Erythritol by Now
½ cup
- Baking Soda
½ teaspoon
- Coconut Oil
⅓ cup
- Salt, Sea Salt
¼ teaspoon
- Lime Zest
1 Zest of 1 small lime