Ingredients:

  • ½ cup (120ml) Unsweetened Almond Milk
  • 6 tablespoons (85g) Unsalted Butter, cut into pieces
  • ½ cup (42g) Unsweetened Cocoa Powder
  • ½ cup (120ml) Natural Peanut Butter (no sugar added)
  • ½ cup (100g) Erythritol, or other keto-friendly sweetener
  • 1 teaspoon Vanilla Extract
  • 1 cup (85g) Unsweetened Shredded Coconut
  • ½ cup (50g) Almond Flour

Instructions:

  1. In a medium saucepan, combine almond milk, butter, cocoa powder, peanut butter, and erythritol.
  2. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth. Bring to a gentle simmer and cook for 1 minute, stirring constantly to ensure the sweetener dissolves.
  3. Take the saucepan off the heat and stir in the vanilla extract.
  4. Add the shredded coconut and almond flour to the saucepan. Stir until everything is evenly combined.
  5. Drop spoonfuls of the mixture onto the prepared baking sheet.
  6. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the cookies are firm.
  7. Once set, remove the cookies from the refrigerator and enjoy!