• 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol or a sugar substitute (ensure it’s a 0-point option)
  • 1/4 cup unsweetened almond butter
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup chopped almonds (count the points based on the portion size)


  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the unsweetened shredded coconut, almond flour, unsweetened cocoa powder, and powdered erythritol. Make sure your chosen sugar substitute is truly 0 points.
  3. In a separate microwave-safe bowl, melt the almond butter. You can do this in 20-30 second increments, stirring each time until it’s fully melted and smooth.
  4. Stir the melted almond butter into the dry ingredients to create a cohesive mixture. If the mixture is too dry, you can add a small amount of water to help it come together, but be cautious not to add too much.
  5. Add the pure vanilla extract and almond extract to the dough, and mix well.
  6. Shape the dough into tablespoon-sized portions and place them on the prepared baking sheet.
  7. Press a few chopped almonds onto the top of each cookie. Be mindful of the portion size and adjust the number of almonds to minimize points.
  8. Bake the cookies in the preheated oven for about 12-15 minutes or until they are set and the edges are lightly browned. Keep a close eye on them to avoid over-baking.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.