INGREDIENTS
- 8 tbsp Butter, unsalted
- 24 tsp Swerve Sugar Replacement, Brown
- 5.33 tbsp Great Value Whipping Cream, Heavy
- 1 cup(s)Fisher Pecans, Halves
- 8 tbsp Great Value Coconut Flakes, Unsweetened, Organic
- 26 chips Lilly’s Chocolate Salted Caramel Flavor Baking Chips
DIRECTIONS
- 01Place the butter into a saucepan on the stove over medium heat.
- 02When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
- 03Stir in the heavy whipping cream until well combined.
- 04Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
- 05Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
- 06Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter.
- 07Sprinkle keto friendly chocolate chips on each cookie and lightly press down.
- 08Freeze for 1/2-1 hour until hard and serve or store in airtight container in fridge.
- 09This should make 10-12 cookies.
NUTRITION
- Serving Size: 1 cookie
- Amount per Serving My Daily Value
- Calories195Kcal11%
- Total Fat20.22g32%
- Saturated Fat9.91g58%
- Trans Fat0g0%
- Cholesterol27.75mg9%
- Sodium7.72mg0%
- Potassium50.66mg1%
- Total Carbohydrate11.33g5%
- Dietary Fiber2g8%
- Sugars0.38g1%
- Added Sugars0g0%
- Protein1.42g3%
- Vitamin A71mcg10%
- Vitamin C0mg0%
- Calcium13.78mg1%
- Iron0.24mg1%
- Vitamin D0.15mcg1%
