Make these easy, chewy keto coconut cookies using simple ingredients. They are high in fat, low in net carbs, and perfect for a quick sugar free snack.
Author:katereilly
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:12 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup unsweetened shredded coconut
1/2 cup coconut flour
1/2 cup erythritol or monk fruit blend sweetener
1/4 cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the dry ingredients: shredded coconut, coconut flour, sweetener, baking powder, and salt. Mix well to break up any clumps in the coconut flour.
In a separate small bowl, whisk together the melted coconut oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir until a thick dough forms. The dough will be sticky.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You can gently press them down slightly with the back of a spoon if you prefer flatter cookies.
Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
Let the keto coconut cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They firm up as they cool.
Notes
For a nut-free option (since coconut is technically a drupe, not a tree nut), this recipe works well as is. If you need to avoid coconut entirely, substitute the coconut flour with 1/2 cup of almond flour, but note this will slightly increase the carb count.
If you prefer a chewier cookie, reduce the baking time by 1 minute.
You can add 1/4 cup of sugar-free chocolate chips for a fat bomb coconut treat variation.
If the dough seems too dry, add one extra egg yolk. If it is too wet, add one extra tablespoon of coconut flour.