Ingredients
Scale
- 1 cup flaked coconut
- 3/4 cup sliced almonds
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/4 cup Swerve Sweetener
- 1/4 cup Brown Swerve
- 1 large egg
- 1/2 tsp vanilla
- 3/4 cup butter (for filling, softened)
- 2 cups powdered Swerve
- 1 tsp vanilla extract (for filling)
- 1 tbsp heavy whipping cream
Instructions
- Combine coconut, almonds, almond flour, baking powder, cinnamon, and salt in a food processor until well mixed.
- In a bowl, cream together softened butter with Swerve Sweeteners until fluffy.
- Beat in egg and vanilla until combined.
- Mix in dry ingredients from the food processor until well incorporated.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (163°C). Roll out chilled dough to about 1/3 inch thick; cut out cookies and place on a lined baking sheet.
- Bake for 12-15 minutes until edges are golden brown; cool before adding cream filling.
- For the filling, beat butter until fluffy, gradually add powdered Swerve, then mix in vanilla and cream until smooth.
- Assemble by spreading or piping cream onto half of the cookies and topping with remaining cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (45g)
- Calories: 230
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg