Low Carb Magic Cookies

Ingredients

Almond flour blanched super fine 3.5 oz / 100g

Unsweetened shredded coconut 2.8 oz / 80g

Sliced almonds toasted 1.4 oz / 40g

Sugar free dark chocolate chunks 3 oz / 85g

Sugar free chocolate chips 1 oz / 30g

Unsalted butter melted cooled 2 oz / 56g

Erythritol or monk fruit sweetener 2.1 oz / 60g

Large eggs room temp 1.7 oz / 50g one egg

Vanilla extract pure 0.17 oz / 5ml

Baking powder 0.10 oz / 3g

Salt fine sea 0.07 oz / 2g

Coconut oil for greasing 0.17 oz / 5g

Instructions

Preheat oven to 350F 175C line rack and tray with parchment grease lightly with coconut oil 0.17 oz / 5g like cooling rack setup in pic

In large bowl mix almond flour 3.5 oz / 100g shredded coconut 2.8 oz / 80g sliced almonds 1.4 oz / 40g sweetener 2.1 oz / 60g baking powder 0.10 oz / 3g salt 0.07 oz / 2g till combined

In small bowl whisk melted butter 2 oz / 56g egg 1.7 oz / 50g vanilla 0.17 oz / 5ml till smooth like glossy base

Pour wet into dry fold till sticky dough forms then fold in chocolate chunks 3 oz / 85g and chips 1 oz / 30g like big melty chunks visible in pic

Scoop heaped tablespoons roll loosely do not flatten place on tray like chunky mounds in pic with golden edges

Bake 12 to 14 minutes till edges deep golden brown and tops set but soft like stacked cookies on black plate in pic

Cool on tray 5 minutes then transfer to wire rack like background rack in pic to crisp bottoms

Serve warm on matte black plate like pic with extra almond flakes for crunch

Ready 10 min prep plus 14 min bake

Makes 16 cookies

Approx 125 calories per cookie low carb