Crispy, buttery coconut‑shortbread cookies that are low‑carb and keto‑friendly—an indulgent treat without the guilt.

Scale

1 cup unsweetened shredded coconut

½ cup almond flour

¼ cup melted butter

2 tbsp coconut flour

¼ cup erythritol

1 tsp vanilla extract

Pinch of salt

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1. Preheat oven to 175 °C (350 °F) and line baking sheet.

2. Combine shredded coconut, almond flour, coconut flour, sweetener, and salt.

3. Add melted butter and vanilla extract; mix into soft dough.

4. Portion dough onto baking sheet; flatten into rounds.

5. Bake 10–12 minutes until edges are lightly golden.

6. Let cool on sheet 5 minutes, then transfer to rack to finish crisping.

Chill dough briefly if too sticky for easier shaping.

Freeze baked cookies or dough balls for later indulgence.

Add sugar‑free chocolate chips or a dash of cinnamon for fun flavor twists.