Big Beautiful KETO COWBOY COOKIES! Perfect chewy crisp texture!

Ingredients

• 6 tablespoons Unsalted Butter (well softened, at room temperature)
• 0.625 cup Pure Cane Brown Sugar Replacement (erythritol‑based, mimics brown sugar flavor)
• 1 Large Egg (room temperature)
• 0.75 teaspoon Vanilla Extract (pure vanilla extract)
• 1 cup Almond Flour (blanched, finely ground)
• 1 tablespoon Grass‑Fed Gelatin (unflavored, powdered)
• 0.75 teaspoon Baking Powder (double‑acting)
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt (kosher or sea salt)
• 0.5 cup Flaked Coconut (unsweetened)
• 0.5 cup Pecans (roughly chopped)
• 0.5 cup Sugar‑Free Chocolate Chips (keto‑friendly, plus extra for topping)

Instructions

1. Cream Butter and Sweetener

   In a large mixing bowl, beat the softened butter with the brown‑sugar replacement until light and fluffy.

   Time: PT2M

2. Add Egg and Vanilla

   Add the room‑temperature egg and vanilla extract to the creamed mixture and beat until well combined.

   Time: PT1M

3. Combine Dry Ingredients

   In a separate bowl whisk together almond flour, grass‑fed gelatin, baking powder, baking soda, and salt.

   Time: PT2M

4. Mix Wet and Dry

   Gradually add the dry mixture to the wet ingredients, mixing just until a cohesive dough forms.

   Time: PT1M

5. Fold in Add‑Ins

   Stir in the flaked coconut, chopped pecans, and most of the sugar‑free chocolate chips (reserve a handful for topping).

   Time: PT1M

6. Portion Dough

   Divide the dough into 12 equal portions and roll each into a ball about 2 inches in diameter.

   Time: PT5M

7. Shape Cookies on Sheet

   Place the balls on a large baking sheet lined with parchment (or a silicone mat) and gently press each to about 3/4‑inch thickness.

   Time: PT2M

8. Add Topping Chocolate Chips

   Press the reserved chocolate chips onto the tops of the cookies.

   Time: PT1M

9. Bake

   Bake in a pre‑heated oven at 325°F for 15‑20 minutes, or until the edges turn golden brown.

   Time: PT18M

   Temperature: 325°F

10. Cool

    Remove the cookies from the oven and let them cool on the sheet for about 30 minutes before serving.

    Time: PT30M

Nutrition Facts

Calories

190

Protein

2.5 g

Carbohydrates

4 g net carbs

Fat

15 g

Fiber

3 g