Unsalted Butter (softened) = 113 g / 1/2 cup

Cream Cheese (softened) = 113 g / 1/2 cup

Coconut Flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)

Monk fruit = 50 g / 1/4 cup (OR any other keto friendly sweetener)

Egg = 1 large

Lemon Juice = 15 ml / 1 tbsp (OR replace with 15 ml / 1 tbsp of Vanilla Extract)

Salt = A pinch

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add the butter, cream cheese, sweetener and beat with a handheld mixer until light and fluffy.

4.  Add the egg and lemon juice (or vanilla extract) and whisk to combine.

5.  Add the flour, salt and whisk to combine until a soft dough is formed.

6.  Use a cookie scoop to scoop the dough onto a baking tray lined with parchment paper.

7.  Bake for 8 to 10 mins until the edges are slightly brown.

8.  Halfway through baking, use a fork to press down the cookies gently to create a pattern.

9.  Continue to bake until done.

10.  You can also freeze the dough for about 15 minutes to shape them into balls. Then press down gently to flatten slightly and bake accordingly.

11. This recipe makes about 19 servings for coconut flour and 24 servings for almond flour using a 4 cm cookie scoop.

12. As these cookies are pillowy-soft, they are quite delicate. It's best to store them in the refrigerator up to 1 to 2 weeks or freezer for months. They taste so good straight out of the fridge or freezer.

[Total Servings = 19]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carbs = 0.4 g

Dietary Fiber = 0.2 g

Net Carb = 0.2 g

Calories = 69

Total Fat = 7.2 g

Protein = 0.9 g

[Total Servings = 24]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carbs = 1.6 g

Dietary Fiber = 0.7 g

Net Carb = 0.9 g

Calories = 93

Total Fat = 8.8 g

Protein = 2.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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