Step 1

In a food processor add slivered almonds (and coconut flakes if using). Pulse until almonds are about ⅓ of the original size. Transfer to a bowl and set aside.

Step 2

Add almond flour, coconut flour, erythritol, baking powder and salt to the processor bowl. Pulse until combined.

Step 3

Once mixed, add the vanilla, stevia, and egg, pulsing until combined. Add chunks of butter and pulse until just combined.

Step 4

Reserve 2 tablespoons of the coconut/almond mixture. Add the rest of the coconut and almonds to the dough and mix until combined.

Step 5

Preheat oven to 375F. Line a baking sheet with parchment or silicone liners.

Step 6

Use a cookie scooper to form 12 balls on the lined baking sheet.

Step 7

Flatten balls a little bit with the palm of your hand, they will spread slightly when baked. Then sprinkle the remaining 2 tbsp of coconut and almonds on top of the cookies. Lightly press in the topping.

Step 8

Bake for 8-10 minutes until golden brown. You can flatten the cookies more with the bottom of a glass once they come out of the oven if desired.