Preheat oven to 325F. Line baking sheets with parchment paper or a silicone mat.

Combine egg whites and allulose in a mixing bowl.

Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy.

Stir in sliced almonds and unsweetened coconut flakes. Whip ingredients until mixture is an evenly distributed cookie batter.

Spoon or scoop cookie batter into mounds on the baking sheet.

Space cookie batter mounds evenly and generously on the baking sheet. Flatten the top of the mounds with the spoon, fork, or scoop.

Bake cookies for 10 minutes. Rotate the baking sheet in the oven.

Bake cookies for another 8-10 minutes, until they are toasted and crisp. Remove baking sheet from oven and cool.