Substitutions when Baking Keto don't work very well.

Notice that I've provided the grams so if you're like me and always weigh flour–you can do so with both the coconut flour and almond flour!

Keto Sweetener Substitutions

If you haven't already tried Bocha Sweet, I highly recommend you do.

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

I have not tested this recipe using liquid stevia because I'm not confident of the results without the bulk of some kind of granulated sugar substitute.

What is your favorite Keto Sweetener? Comment below and let me know!

• Bocha Sweet (Seriously, you need this!)
• Liquid Stevia
• Coconut Oil
• Pure Vanilla Extract
• Pure Almond Extract
• Almond Flour
• Coconut Flour
• Baking Soda
• Cream of Tartar
• Xanthan Gum
• Salt

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Ingredients:

• 2 eggs
• ¼ cup heavy whipping cream
• ½ cup coconut oil, melted
• 2 ounces cream cheese, softened
• 1 tsp Watkins Pure Vanilla Extract
• 1/2 tsp Watkins Almond Extract
• ¾ cup Bocha Sweet (or Monk Fruit Sweetener)
• 30 drops Liquid Stevia
• ½ tsp baking soda
• ¼ tsp cream of tartar
• ¼ tsp xanthan gum
• ¼ tsp salt
• ¼ cup (30g) coconut flour
• 1 cup (112g) blanched superfine almond flour

1. In a medium sized mixing bowl, combine heavy cream, eggs, melted coconut oil, softened cream cheese, liquid stevia, pure vanilla extract and Bocha Sweet.
   NOTE: Make sure melted/softened ingredients aren't too hot or you'll cook your eggs!
2. Blend until combined and your mixture looks like this:
3. Add the remaining ingredients and mix for two minutes.
4. Allow mixture to rest for five minutes. This gives the coconut flour time to absorb the liquids. You'll notice it's much thicker after 5 minutes.
5. Scoop onto a baking tray.
6. Bake at 325 degrees for 10-12 minutes or until edges are browned and cookies are set in the middle.
7. Allow the cookies to cool on the cookie sheet for ten minutes before removing them to a cooling rack.
8. Enjoy immediately or store in an air tight container in the freezer!

Scoop to a baking tray.

Bake at 325 degrees for 10-12 minutes.