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5Ingredients
22Minutes
240Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 Tbsp. butter (melted)
- 2 cups blanched almond flour (superfine)
- 1/2 cup erythritol (confectioners style powdered)
- 1 tsp. coconut extract
- 1/3 cup shredded unsweetened coconut (finely)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium70mg3% |
| Potassium15mg0% |
| Protein6g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
amy c. 5 years ago
I tweaked the recipe just a little... swapped coconut extract for vanilla, Added 1 egg and an additional 1/3 cup of shreaded coconut. Then baked for 14 mins. Soooo good! You could add a handful of chocolate chips too. Thumbs up!