Coconut Almond Flour Lime Cookie Sandwiches (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)

☀️ Is summer really ending already—or can we squeeze in one more tropical treat? 🥥🍋‍🟩

Say hello to my Coconut Almond Flour Lime Cookies! A little coconut, a burst of zesty lime, and that perfect sweet-treat feeling—like a mini taste of summer in every bite! 🌴

As summer winds down, I’m still choosing desserts made with ingredients that fit my health-conscious lifestyle—gluten-free, keto-friendly, no added sugar, and low in net carbs! 💚

🌴 What’s your favorite summer flavor—coconut or lime?

Ingredients

2 cups coconut almond flour

½ cup tapioca flour

2/3 cup toasted coconut shreds

1/8 tsp salt

½ cup coconut sugar

½ cup Greek yogurt

1 egg

2 tsp vanilla extract

1 ½ tbsp lime zest

Coconut Frosting

Directions

1.      Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2.      Toast the coconut lightly in the oven on parchment paper.

3.      In a bowl, whisk the coconut almond flour, tapioca flour, coconut shreds, and salt.

4.      In another bowl, whisk together the yogurt and sugar. Add the egg, vanilla, and lime zest. Mix until everything is incorporated. 

5.      Add the wet ingredients in with the dry until the dough forms.

6.      Refrigerate for at least an hour.

7.      Once chilled, roll out the dough to about ¼ inch thickness and cut out cookies using your favorite cookie cutter.

8.      Place the cutouts on the prepared baking sheet and bake for 12-15 minutes or until the bottoms and sides start to turn golden.

9.      Place on a wire rack to cool completely before adding your frostings. Once the cookies have cooled, apply a layer of the frosting on top of the cookie.

10.  Sprinkle some lime zest on top if you desire.

Enjoy!