December 21, 2019
These low-carb keto cookies are exactly what your body wants when it’s craving a sweet treat. They’re made with shredded coconut, coconut oil, and eggs and have 6 grams of net carbs -less if you omit the chocolate chips!
If you’re burnt out on the usual low-carb treats, it’s time to make this cookie!
If you’re wondering how they taste, imagine a coconut macaroon but warm and with melted chocolate chips. I don’t care if you’re keto or not, they’re the BOMB.com!
And, if you’re looking for more healthy desserts, be sure to check out my latest cookbook, Clean Treats for Everyone.
Clean Treats Cookbook
Healthy and wholesome dessert recipes you’ll want to eat made with clean ingredients you already have on hand.
Grab your copy today!
The Ultimate Keto-Friendly Dessert
Unlike the usual keto treat, fat bombs, these cookies are baked, so they feel like you’re eating that epic, warm cookie from the oven. It’s the type of cookie that will give you all the feels.
You might be wondering, what flour could create such a yummy treat and still be keto? Well, this cookie doesn’t contain any flour! Instead, I use finely shredded coconut to give the cookie both texture and a sweet flavor without loading on the carbohydrates.
What about the macros?
If you are doing keto or know someone who is, then you are aware that keto focuses more on the ratio of macronutrients- fats, carbs, and protein than caloric intake.
These keto cookies are a smart move if you’re in the mood for something sweet, with 7 grams of fat and only 6 grams of carbohydrates per cookie, including the chocolate chips, they’ll satisfy that sweet tooth and keep you on track.
Chocolate Chip Variation
While the chocolate chips make these cookies an even tastier treat, they are optional. If you plan to leave them out, it will slightly alter the macronutrients to 8 grams of carbohydrates and 8 grams of fat.
I’ll let you make that decision, but I’m all about the chocolate!
More Keto Recipes to Love
Of course, being a mom to 3 kids, achieving those low-carb/paleo/keto, or any healthy lifestyle goal can be a challenge. However, instead of making 2 meals for breakfast, lunch, and dinner, I discovered a way to create recipes that are both kid-approved and keep me on track.
In fact, creating recipes like this cookie and the ones below is what inspired me to create the Family Kickstart, a clean-eating guide with meal plans and recipes that everyone can get on board with!
You can find more about the Family Kickstart here and to go along with it, I’ve included just a few of our keto, and low-carb recipes from the program as well as the type of recipes you can find on this blog site:
Coconut Chocolate Chip Keto Cookies
- 2 ½ cups shredded coconut
- ¼ cup Erythritol
- ¼ teaspoon salt
- 2 eggs, whisked
- ¼ cup dark chocolate chips
- 1 tablespoon vanilla
- ⅓ cup coconut oil, melted
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, erythritol, and salt. Stir to combine and add the eggs, chocolate chips, vanilla, and coconut oil. Fold to combine until a thick cookie dough forms.
- With a 2 tablespoons cookie scoop, begin to scoop the cookies onto the parchment paper-lined pans.
- Using your hands, press down each cookie into a ½-inch thick round.
- Bake for 17 minutes or until the tops are golden brown. Remove from the oven and allow the cookies to cool down to room temperature for serving.
- Store leftovers in an airtight container for up to a week or freeze for up to a month.
- ¼ cup Erythritol = 24 drops liquid Stevia
- ¼ cup Erythritol = ¼ cup equal baking blend
- ¼ cup Erythritol = ¼ Stevia in the raw baking blend