Low-Carb Coconut Scotchies Recipe
Darned if there hadn’t been a miraculous change — they’d gone from being greasy to being delicious, somewhere smack in between a cookie and a candy. By the time That Nice Boy I Married and I worked our way through the whole batch, I knew I had to make them again. Repeatedly.
The point is, don’t make these planning to eat them fresh out of the oven. Make them ahead, and let them ripen for a day or two.
- Yield: 24 pieces 1x
Ingredients
Scale
- 2 sticks butter, room temperature
- 1/2 cup swerve sweetener
- 1/2 teaspoon vanilla stevia extract
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons molasses
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups unsweetened, finely shredded coconut meat
- 1/4 cup vanilla whey protein powder
Instructions
- Preheat oven to 350°. Grease a 9×11 baking pan or coat with non-stick cooking spray. (I used a Pyrex pan, and would do so again.)
- Using an electric mixer, beat butter till fluffy. Add Swerve, vanilla stevia extract, vanilla extract, and molasses and beat, scraping down the sides of the bowl once or twice, till it’s all well-blended.
- Now beat in the eggs, one at a time. 4. When the eggs are incorporated, beat in the salt and baking soda.
Finally, add the coconut, about ½ cup at a time, and the vanilla whey. Keep mixing till everything’s an even mixture. - Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, or till golden brown. (Check at 18 minutes. ovens vary, and it’s a quick jump from beautifully brown to scorched.)
- I cut mine in bars while they were still hot, but you can let ‘em cool if you like, since they really don’t reach their full deliciousness-potential until they’re cool anyway. Store in a snap-top container.
Nutrition
- Serving Size: 1 piece
- Calories: 107
- Fat: 10g (85% calories from fat)
- Carbohydrates: 2g (1g Net Carbs)
- Fiber: 1g
- Protein: 3g
Find it online: https://www.carbsmart.com/low-carb-coconut-scotchies-recipe.html
