Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Biscotti morbidi mandorle, cocco e limone cheto

Soft Almond, Coconut, and Lemon Keto Cookies

Name: Soft Almond, Coconut, and Lemon Keto Cookies
Total time: 1200 s
Yield: About 30 pieces
Cuisine: American
Ingredients: 5 1/4 oz egg whites at room temperature; 2 1/2 oz erythritol; 1 3/4 oz shredded coconut; 3 1/2 oz almond flour; 1 organic lemon (zest)

Elodia @kitchens_drops_elo

Reggio Calabria

Quick to make and even quicker to enjoy! Perfect for satisfying a sudden sweet craving without guilt.

Elodia @kitchens_drops_elo

Reggio Calabria

Quick to make and even quicker to enjoy! Perfect for satisfying a sudden sweet craving without guilt.

Saved

Ingredients

10 minutes preparation + about 10 minutes baking

About 30 pieces

5 1/4 ozegg whites at room temperature
2 1/2 ozerythritol
1 3/4 ozshredded coconut
3 1/2 ozalmond flour
1organic lemon (zest)

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Steps

10 minutes preparation + about 10 minutes baking

1

Preheat the oven to 390°F and line a baking sheet with parchment paper. In a bowl, beat the egg whites with the erythritol until you get a smooth and glossy mixture.
2

Add the shredded coconut, almond flour, and the zest of a previously washed and dried organic lemon to the mixture. Mix everything well using a spoon, folding from bottom to top.
3

Form each cookie by placing half a spoonful of the mixture onto the prepared baking sheet, spacing each cookie carefully. Bake at 375-390°F for about 10 minutes (or until golden brown). For a golden effect, you can use the convection setting during the last minute of baking.
⚠️ Temperatures and times are always indicative and vary based on the performance of each oven.