Almond Coconut Keto Sandies

This is a slightly sweet cookie with a texture that reminds me of a pecan sandy. It is a perfect dessert for those on Reboot or a low-carb or keto diet. For best taste, refrigerate before serving.


1 cup almond meal

1/3 cup coconut oil, melted

1 egg

2 Tablespoons water

1 Tablespoon vanilla extract

1 teaspoon sea salt

1 teaspoon granular stevia or monk fruit


Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Combine coconut, almond meal, coconut oil, egg white, water, vanilla extract, Himalayan sea salt, and stevia powder in a large bowl. Let sit until coconut softens, about 10 minutes. Roll into generous tablespoon-sized balls; place on baking sheet. Flatten gently with a fork to prevent edges from crumbling. These will not flatten during baking, so what you see is what you’ll get.

Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.