Coconut-peanut cookies
A source of healthy fats and protein, this cookie supports heart health and blood sugar levels thanks to peanut butter and coconut. Its delicate flavor and crunchy texture make it an ideal treat for a keto diet.
Lightly warm the nut or peanut butter (70 g) to make it softer.
Mix the butter, kefir (70 g), sweetener to taste, and salt (0.5 g).
Combine coconut flour (15 g), dried coconut milk (5 g), xanthan gum (1.5 g), and baking soda (0.5 g).
Incorporate the dry mixture into the wet one and knead the dough until it reaches a dense, uniform consistency.
Chill the dough for 5–10 minutes to make it easier to work with.
Form small round cookies and place them on parchment paper.
Bake at 160–170°C for 20–25 minutes until the bottoms are golden.
Completely cool the cookies on a wire rack.
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