This one surpasses that, and I've made 4 batches now, each slightly different. The first time, I realized I only had the very small shredded unsweetened coconut, not the bigger flakes. It worked great! I did notice the dough was way too sweet for me so I cut that down by about 1/3 to 1/2 on the following batches and that was plenty sweet enough. I used the brown Sukrin Gold for the brown sugar part (which is a combination of erythritol and steviol glycosides) and a combination of Bocha Sweet and erythritol for the white sweetener. On one of the batches I didn't have quite enough coconut flakes, so used crunched up slivered almonds for about 1/3 of the amount.

You could easily add a few drops of oatmeal flavoring extract and call these "No oatmeal oatmeal cookies." And if your particular low carb lifestyle allowed it, chop up a few raisins (to disperse throughout the cookie but not add too much to the carb count) and throw them in. The browned butter flavor kind of leans them in that direction anyway. You could flatten them more and use them as the base for something like whoopie pies or even ice cream sandwiches. They are so doggone good!! I served them along with several other fancier low carb cookies on my Christmas cookie platter and everyone gobbled these up first, even the non-keto people loved them! Next time I'm going to try making it as bar and see how that works out. Thank you!

I don't think the bulk is needed for this recipe. But what I've done in the past is use unflavored protein powder to mix with pure stevia powder for recipes in place of one-for-one sugar substitutes. So if it doesn't work with just stevia, try that little trick.

Maybe almonds or another nut and some chocolate chunks?

Using all coconut flour would likely need more egg and liquid as well. So it's hard to say without testing. You can use finely ground sunflower seeds in place of almond flour.

Thanks for pointing out the fact that cookies made with erythritol do need to sit for a bit. I actually put them in the fridge which seems to get them to hold together better.

One thing to point out to people using erythritol is that you HAVE to let these sit for a long time to crisp back up! They're extremely fragile when you first take them out of the oven and you'll probably think the same thing I did, that your did something wrong and they'll just fall apart but don't worry, they will crisp up beautifully and hold together just fine with time!

Thank you for this amazing recipe!

Thanks for the tips!

Sorry about that! Sometimes you just have to experience it for yourself.