Perfect Keto Cookies

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!

image: Three Coconut cookies on a white plate with cup of coffee in background

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.

Two image collage
left image: Cookie ingredients in bowls on a counter
right image: pouring clear liquid into a bowl of coconut flakes

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.

image: coconut chocolate chip cookies cooling on a rack

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.

image: coconut chocolate chip cookies cooling on a rack

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: 

image: Three cookies on a white plate with a cup of coffee and more cookies cooling on a rack behind the plate

Coconut Chocolate Chip Keto Cookies

These low-carb keto cookies are exactly what your body needs when it’s craving a sweet treat. They are made with shredded coconut, coconut oil, and eggs. With 6 grams of net carbs.

  • Author: Laura Fuentes
  • Yield: 20 cookies 1x
Scale

Ingredients

  • 2 1/2 cups shredded coconut
  • 1/4 cup Erythritol
  • 1/4 teaspoon salt
  • 2 eggs, whisked
  • 1/4 cup dark chocolate chips
  • 1 tablespoon vanilla
  • 1/3 coconut oil, melted

Instructions

  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  2. 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.
  3. With a 2 tablespoons cookie scoop, begin to scoop the cookies onto the parchment paper-lined pans.
  4. Using your hands, press down each cookie into a 1/2-inch thick round.
  5. 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.
  6. Store leftovers in an airtight container for up to a week or freeze for up to a month.

Notes

Erythritol Substitutions:

  • 1/4 cup Erythritol = 24 drops liquid Stevia
  • 1/4 cup Erythritol = 1/4 cup equal baking blend
  • 1/4 cup Erythritol = 1/4 Stevia in the raw baking blend

Nutrition

  • Serving Size: 1 cookie
  • Calories: 112
  • Sugar: 0.2g
  • Sodium: 39.6mg
  • Fat: 10.4g
  • Saturated Fat: 8.9g
  • Trans Fat: 0g
  • Carbohydrates: 5.2g
  • Fiber: 1.3g
  • Protein: 1.3g
  • Cholesterol: 18.6mg

7 thoughts on “Perfect Keto Cookies”

  1. SANDRA DRAKE says:

    HI, would, Stevia in the raw, be an ok substitute for, 1/4 cup Erythritol?
    thank you

    1. Laura Fuentes says:

      Yes, you can use 1/4 cup of their baking blend.

  2. Mandy says:

    Yum

  3. Marie says:

    Your video mentioned that the recipe included instructions for using stevia instead, but I don’t see that information included?

    P.S. Your link to the mini quiche has a small typo – mni instead of mini.

    1. Laura Fuentes says:

      I’ve added the note to the recipe, Marie. You’ll need about 24 drops of Stevia if you plan on omitting the Erythritol.

  4. Marie says:

    Another question – is it really 1 tablespoon of vanilla? I’ve never seen more than 1 teaspoon used in a recipe.

    1. Laura Fuentes says:

      It is one tablespoon of vanilla in my recipe in order to make them taste more vanila-like. If you are not comfortable with that amount, use 1 teaspoon. I don’t’ find that the vanilla shines through with 1 teaspoon.

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