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Low Carb Keto Compost Cookies

Low Carb Keto Compost Cookie

5 from 2 reviews

These cookies are a low carb take on Momofuko Milk Bar’s Compost Cookies.  

Scale

Ingredients

1 1/4 cup super fine almond flour*

3 tablespoons coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

10 tablespoons butter, softened

1/4 cup Swerve or equivalent granulated sweetener

1/4 cup Swerve Brown or equivalent brown sugar substitute

1 teaspoon vanilla extract

1 large egg

2 teaspoons ground coffee, fresh from the can

5 tablespoons (2 oz) Lily’s Sugar-Free Chocolate Chips or equivalent sugar-free chocolate chips

5 tablespoons (2 oz) chopped pecans

5 tablespoons (2 oz) unsweetened coconut flakes

Instructions

1  Sift together almond flour, coconut flour, salt, baking soda, and xanthan gum in a medium sized bowl.

2  In a large bowl, cream butter with an electric mixer for 2 minutes.

3  Add sweeteners and cream for another 8 minutes until light and fluffy.

4  Quickly mix in vanilla and egg.

5  Beat in half of the dry ingredients.  Beat in remaining dry ingredients.

6  Fold in ground coffee, chocolate chips, pecans and coconut flakes.

7  Wrap dough in plastic and chill in the refrigerator for 1 hour.

8  Preheat oven to 350 degrees F and cover 2 large cookie sheets with parchment paper.

9  Divide dough into 16 pieces.  Roll dough pieces into a ball and then place them on the cookie sheet 2 inches apart.  Use the palm of your hand to flatten the cookies.

10  Bake for 9-12 minutes until browned at the edges, turning cookie sheet 180 degrees halfway through.

11  Cool on the cookie sheet for 10 minutes and then remove to a cooking rack.  The cookies will crispy up as they cool.

Notes

*If you take these cookies to a party, make sure to clearly mark that they contains nut.  Most people don’t expect cookies to use almond flour, so people with nut allergies might inadvertently eat them. 

Nutrition

Keywords: low carb compost cookie, keto compost cookie, paleo compost cookie