Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together the almond flour, unsweetened shredded coconut, granulated erythritol (or your chosen keto sweetener), and a pinch of salt. Ensure these dry ingredients are thoroughly combined to distribute the sweetener and coconut evenly.1 cup almond flour, finely ground, 1/4 cup unsweetened shredded coconut, 1/4 cup granulated erythritol or your preferred keto-friendly sweetener, Pinch of salt
- Pour the melted unsalted butter and the vanilla extract into the bowl with the dry ingredients.1/4 cup unsalted butter, melted, 1 teaspoon vanilla extract
- Stir everything together with a spoon or spatula until a cohesive dough forms. It should be moist enough to clump together but not overly sticky. If your dough seems a bit dry, add another half tablespoon of melted butter; if it's too wet, add a touch more almond flour (about half a tablespoon at a time).1/4 cup unsalted butter, melted
- If you're using sugar-free chocolate chips for an extra layer of indulgence, gently fold them into the cookie dough now. Distribute them as evenly as possible throughout the mixture.1/4 cup sugar-free chocolate chips
- Take small portions of the dough (about a tablespoon each) and roll them into balls. Then, flatten each ball slightly with your palm or the bottom of a glass to create cookie shapes. You can also press them into a greased mini muffin tin for a more uniform shape.
- Place the formed cookies on a parchment-lined baking sheet or directly into the mini muffin tin. Place the sheet or tin in the refrigerator for at least 15-20 minutes to allow the cookies to firm up and set. This chilling step is crucial for achieving the perfect crunchy texture.
- Once chilled and firm, your No Bake Crunchy Keto Cookies are ready to be enjoyed!
Notes
Store in an airtight container in the refrigerator for up to one week. Can also be frozen for up to 2-3 months.