Keto Recipe: Lemon Coconut Cookies

Lemon and coconut, it's a favorite combo of ours. There used to be a cookie shop that made them and we always picked them up when we were nearby. Now, we've ketofied this refreshing combo into a soft, chewy cookie.

Keto Lemon Coconut Cookies

• 1/2c butter, softened

• 1c granular sugar replacement (we use Splenda)

• 1 egg

• 1T lemon juice

• zest of one lemon or 6 drops lemon oil (we use dōTERRA)

• 1 tsp vanilla extract (we use Grandma's Pure Vanilla)

• 1 tsp gelatin powder (we use Knox)*

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/8 tsp salt (check out these cute mini measuring spoons)

• 1c fine almond flour

• 1/4c fine coconut flour (we use Republic of Coconut)

• 2/3c unsweetened shredded coconut (we use Edward & Sons)

1. Preheat oven to 325°. In a large mixing bowl, cream together the butter and sugar. Add egg, lemon juice, lemon zest/oil and vanilla, stir to combine.

2. Add remaining ingredients and stir until fully incorporated. Let the dough rest for 5 minutes, it will be soft, don't be tempted to add more flour.

3. Use a medium cookie scoop to make uniform balls and space them out on a silicone lined cookie sheet. Bake for 10-12 minutes, just until the edges start to brown. For a crispier cookie, bake 1-2 minutes longer. Enjoy!

Makes 16-18 cookies

Try them thick baked in a muffin top pan.

*NOTE: Using gelatin not only helps bind the dough but results in a chewier cookie, omit it for a crispy cookie.

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