1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cup packed golden monkfruit sweetener
1 1/2 teaspoon vanilla extract
1 large egg + 1 large egg white
1 cup Lily’s chocolate chips
1 cup unsweetened coconut flakes
1/2 cup chopped pecans
Preheat your oven to 350 degrees.
Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.
In a small bowl combine the almond flour, baking soda, baking powder and salt.
Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.
Add the egg and egg white, beating the mixture on low speed.
Gradually pour in the almond flour mixture.
Mix in Lily’s Dark Chocolate Chips, pecans and unsweetened shredded coconut.
Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.
Bake 15 minutes at 350 degrees, the cookies will be lightly brown and set.
Allow the cookies to cool before removing from the pan and slicing