Recipes

Low Carb Almond-Coconut Chocolate Chip Cookies Recipe

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Atkins Low Carb Almond-Coconut Chocolate Chip Cookies
3.1g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.6g

Protein

10.3g

Fat

2.3g

Fiber

117.3cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 6 Tbsp Butter, salted or unsalted
  • 1 cup Almond Flour, Blanched
  • 0 1/2 cup Coconut, shredded, unsweetened
  • 5 tablespoon truvia
  • 0 1/4 tsp Baking soda
  • 0 1/8 tsp Salt
  • 0 1/2 tsp Vanilla Extract
  • 0 1/2 cup Lily's Sugar Free Chocolate Chips

DIRECTIONS

  1. Preheat the oven to 350°, and prepare two baking sheets with parchment paper. Melt the butter.
  2. In a medium bowl, combine the almond flour, coconut shreds, sweetener, baking soda, and salt with a whisk until uniform and any almond flour chunks are broken up. Stir in the vanilla and butter to form a lose dough. Stir in the chocolate chips until evenly distributed.
  3. Loosely measure dough into 1 ounce cookie scoop (or 1/8th cup measuring scoop). Use your hands to pack the dough into a ball and place onto the baking sheets, using all the batter to form 16 cookies. Use a fork to flatten each ball. Bake for 7-10 minutes, keeping a close eye on the cookies in the last 3 minutes to ensure the edges do not burn. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. One cookie is one serving.

Cooking Tip