Simple Keto Coconut Flour Layered/Neapolitan Cookies

This recipe is designed to teach everyone how to make easy keto Neapolitan cookies

Course Dessert

Prep Time 10

Cook Time 8

Servings small cookies

Calories 35kcal

86 grams coconut flour (3/4 cup)
95 grams granulated monkfruit sweetener or granulated sweetener of choice (1/2 cup)
5 grams baking powder (1 tsp)
2 large eggs, room temperature
3/4 cup room temperature butter, softened
2 tsp vanilla extract
5 grams cocoa powder (1 TBS)
1 tsp strawberry extract or extract of choice can also use 1 TBS strawberry puree instead
pink food coloring or food coloring of choice

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Set aside
In a large mixing bowl sift or whisk together the coconut flour, sweetener, and baking powder until there are no lumps in the dry ingredients
Add the eggs and stir until all the dry ingredients are moist. Add the butter and vanilla. Stir until fully combined. Massage the dough for about 30 seconds to make sure of the texture. Texture should be soft and not crumbly
Divide the bowl between 3 bowls (about 1/2 cup of dough in each bowl) Add the cocoa powder to 1 bowl and stir to combine. Add the extract and the food coloring. Stir to fully combine. Leave the third bowl plain
Scoop 1/2 tsp of the chocolate dough onto the prepared baking sheet. Scoop 1/4 tsp of the plain dough directly under the chocolate dough on the baking sheet and press together so the chocolate slightly overlaps the plain dough
Scoop out 1/2 tsp of the colored dough directly under the plain dough on the baking sheet and gently press together. Shape the cookies into desired shape and thickness
Bake in the preheated oven at 375 degrees for 8-10 minutes or until golden
Remove from the oven. Allow to cool on the pan at least 10 minutes or until firm. Transfer to a wire rack and cool completely. Store leftovers in an airtight container at room temperature up to 1 week