Low-Carb Almond Coconut Sandies (Keto, Gluten-Free) recipe

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Ingredients

1 cup unsweetened coconut
1 cup almond meal
⅓ cup coconut oil, melted
1 egg white
2 tablespoons water
1 tablespoon vanilla extract
1 teaspoon Himalayan sea salt
⅓ teaspoon stevia powder, or to taste

Nutrition Info

107.5 calories
carbohydrate: 2.7 g
cholesterol: : -
fat: 10.5 g
fiber: 1.5 g
protein: 1.9 g
saturatedFat: 6.7 g
servingSize: -
sodium: 105.1 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

  2. Combine coconut, almond meal, coconut oil, egg white, water, vanilla extract, Himalayan sea salt, and stevia powder in a large bowl. Let sit until coconut softens, about 10 minutes. Roll into generous tablespoon-sized balls, place on baking sheet. Flatten gently with a fork to prevent edges from crumbling.

  3. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

18 cookies

Recipe Note

This is a slightly sweet cookie with a texture that reminds me of a pecan sandy. It is a perfect dessert for those on a low-carb or keto diet. For best taste, refrigerate before serving.

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