Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut flour
  • 2 cups cashew butter (can use any nut or seed butter of choice)
  • 2/3 cup keto maple syrup (can substitute for maple syrup or agave nectar)
  • 2-4 tablespoon White chocolate pieces (See the post for options )
  • 1-2 tablespoon dried raspberries
  • 1-2 tablespoon milk of choice (* See notes)

Instruction

  • Line a large baking tray or plate with baking paper and set aside.
  • In a large mixing bowl, add your coconut flour and set aside.
  • In a microwave-safe bowl or stovetop, combine your cashew butter with maple syrup and heat until melted and mix to incorporate.
  • Add the liquid mixture to the dry mixture and stir until fully combined. Fold through your chocolate pieces and dried raspberries and mix well. If the batter is a little too crumbly, add some milk of choice until a thick batter remains.
  • Using your hands, form 12 balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes, until firm.