Cream cheese in these cookies makes them extra soft and pillowy!
Prep Time: 10 minutes + 30 minutes to chill dough in the fridge
Cooking Time: 15-18 minutes
4 tablespoons unsalted butter
3 tablespoons plain cream cheese
⅓ cup granulated monk fruit sweetener
1 ¾ cup almond flour
1 large egg
½ teaspoon pure vanilla extract
½ cup shredded and unsweetened dried coconut
1 packet of Real Ketones Lemon Twist Lean for Life powder
1 tablespoons unsalted butter, melted
2 tablespoons Keto honey
Preheat the oven to 325 F (160 C).
Pulse butter, cream cheese and monk fruit sweetener in a food processor until creamy. Add the almond flour, egg, and pure vanilla extract and pulse until everything is well-combined. The dough will be sticky. Transfer it to a bowl and place in the fridge to chill for 30 minutes.
Place the dried coconut in a shallow bowl.
Remove from the fridge and scoop with a tablespoon and form into balls with your hands. Roll into the coconut so that each ball is coated in coconut. Place on a baking tray lined with parchment paper, a couple of inches apart from each other. Use your thumb and make an indent in the center of each cookie.
Bake in the oven for 15-18 minutes, or until the cookies begin to appear golden in color.
Remove from the oven and prepare your filling by mixing all of the filling ingredients together until well-combined. Use a spoon to fill each center of the cookies with the filling.
Serve between 12, storing any leftovers in an airtight container for up to 3 days.
Net Carbs: 1