Ingredients
Units
Scale
- 1 1/2 cups almond flour
- 1/2 cup unsweetened coconut, shredded
- 1/4 cup ground flaxseed
- 1/4 cup brown sugar substitute sweetener
- 1/4 tsp salt
- 1/4 cup coconut oil
- 2 tbsp water
- 1/4 cup liquid sweetener
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 6 tbsp sugar-free strawberry jam, divided
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the almond flour, coconut, flaxseed meal, sugar substitute and salt. Stir the ingredients together.
- Next, add in the liquid sweetener, coconut oil, water, vanilla and almond extract. Stir until the mixture comes together.
- Scoop the dough using a small cookie scoop, into balls and roll each one between your palms to create a very tight cookie. Place each cookie onto a large-rimmed parchment-lined baking sheet. Leave about 1/2 inch apart, making a total of 18 cookies.
- With the end of a wooden mixing spoon (or your thumb/knuckle), press a deep dent into the middle of each cookie. Add a dollop of sugar-free jam to each indent. Transfer the cookie dough to the freezer and chill for 30 minutes.
- Bake for 18-20 minutes, until golden brown. Allow to cool on cookie sheet before transferring them for storage. If needed, add additional sugar-free jam to each well.
Notes
- if use use allulose or an allulose baking blend, your cookies will darken more than in the pictures
- feel free to use any sugar-free jam you wish
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: Keto, Low Carb, Sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 103
- Sugar: 0.5
- Fat: 6.4
- Carbohydrates: 3.2
- Fiber: 1
- Protein: 1.8
