• Almond Flour: Approximately 6g of carbs per 1/4 cup (which includes about 3g of fiber).
• Coconut Flour: Roughly 12g of carbs per 1/4 cup but contains about 8g of fiber, yielding approximately 4g of net carbs.

However, because you wouldn’t use the same quantity of coconut flour, let’s say you replace 1/4 cup of almond flour with around 2 tablespoons (1/8 cup) of coconut flour. This can help keep the carbs lower while maintaining a good texture.

Here’s how the carb counts would change:

Using 2 Tablespoons of Coconut Flour:

• Coconut Flour (2 tablespoons ≈ 1/8 cup): ~6g total carbs, ~5g fiber, so approximately 1g net carbs.

Updated Recipe with Coconut Flour

Here’s the new ingredient list for your cookies:

Fudgy Chewy Protein Cookies with Beet Powder & Coconut Flour

Ingredients

• 1 ripe avocado, mashed
• 1/2 cup cottage cheese (low-carb brand)
• 2 large eggs
• 1/4 cup erythritol or your preferred keto-friendly sweetener (adjust based on sweetness)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup hemp protein powder
• 2 tablespoons coconut flour (instead of 1/4 cup almond flour)
• 1-2 tablespoons super greens powder (optional)
• 1-2 tablespoons beet powder (adjust for desired color and flavor)
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Optional: 1/4 cup sugar-free dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed avocado, cottage cheese, eggs, erythritol, and vanilla extract. Mix until smooth and creamy.
3. In another bowl, whisk together the cocoa powder, hemp protein powder, coconut flour, super greens powder (if using), beet powder, baking powder, and salt.
4. Gradually add the dry mixture to the avocado mixture, stirring until fully combined. Gently fold in any chocolate chips, if using.
5. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 1-2 inches apart.
6. Bake for 10-12 minutes or until the edges are set. The centers may look slightly underbaked for that perfect fudgy texture.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Revised Nutritional Information (Approximate per Cookie)