6 tbsp butter melted
1 1/2 cups almond flour
2 tbsp granulated original monkfruitNeeded: silicone bagel tray
In a bowl, mix all ingredients together and evenly distribute between all 12 bagel slots. Bake for 15 min at 350. Once done, allow to cool in tray.
4 tbsp butter
5 tbsp brown monkfruit
1 cup heavy cream
1 tsp vanilla
2 cups shredded unsweetened coconut
1 scoop TeamKeto Salted Caramel Collagen
1/4 tsp xanthan gum
In a sauce pan on medium heat melt butter and monkfruit. Allow to simmer for 3-4 minutes stir occasionally so it does not burn. Add vanilla and heavy whipping cream. Cook for another 8-10 minutes until golden brown and slightly thickened. Add collagen mix to combine and then add in xantham gum. Cook for another 3-4 minutes on low until thickens. Allow to cool slightly and then add in coconut Mix until combined.
Evenly distribute coconut mixture between all 12 cookies. It is key to keep in bagel tray to keep shape. Chill in freezer 30 minutes.
1/4 cup Chocolate chips
1/2 tbsp coconut oil
1 Scoop Teamketo vanilla c8
In a bowl melt oil and chips together. Using a fork Drizzle Chocolate over tops. Optional for added flavor using a fork for support dip bottoms of cookie in left over chocolate. Place on wax paper lined tray place back in freezer for 30 minutes or more.
Macros per serving: 403 calories, 39g fat, 6g protein, 4 net carbs
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