Prep baking sheets by lining them with parchment paper. Cookies are soft and difficult to handle when they come out of the oven so you'll want to use parchment paper so you can easily slide them off the sheet onto your counter/cooling racks.
Soften your coconut oil so it mixes easily.
In a large mixing bowl, cream together softened coconut oil, sugar substitute and liquid stevia.
Mix in vanilla extract, almond extract and beef gelatin.
Mix in your egg.
In a separate bowl, weigh out your almond flour. Then mix in salt and baking soda and stir to combine.
Add the flour mixture to the wet mixture and mix until well combined, scraping down the sides of the bowl as needed.
Scoop with a cookie scoop onto your parchment paper lined cookie sheets.
You can roll the sugar cookies in extra granulated sugar substitute if you wish.
Bake at 350 degrees for 10-12 minutes until lightly browned. NOTE: Cookies will seem not quite set up in the middle. The cookies will be quite fragile when they come out of the oven. Allow the cookies to cool on the cookie sheet for 10 minutes before using the parchment paper to transfer them to a cooling rack.
* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Keto Sugar Cookies were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at email@example.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.