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If you're burnt out on the usual low-carb treats, it's time to make these delicious keto coconut cookies!
Coconut Keto Cookies
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 create the best keto chili and these low-carb nachos that are both kid-approved and keep me on track, just as these keto coconut cookies do!
This is the kind of healthy and delicious recipe I included in my cookbook, Clean Treats for Everyone. 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!
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, but it 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.
Keto Cookie Macros
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.
Ingredients
You’ll find the measurements in the printable recipe card, but first, check out what makes these coconut cookies so delicious and keto-approved:
- Shredded coconut: gives the cookies structure and a delicious taste.
- Erythritol: for sweetness. You can also use Stevia.
- Salt: enhance the flavor.
- Eggs: bind the ingredients.
- Dark chocolate chips: you can omit them, but you won’t want to!
- Vanilla: exquisite cookie flavor!
- Coconut oil: adds moisture to the cookies.
Chocolate Chip Keto Cookies
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!
How to Make Keto Coconut Cookies
To make this recipe, you don’t need any fancy gadgets, just a bowl and a baking sheet! And the process couldn’t be any easier. Check it out:
- Prep
Preheat the oven and line a baking sheet. - Combine
You make the cookie dough by combining all the ingredients in a bowl. - Shape the cookies
Shape the cookies with your hands. Keep in mind that these cookies don’t expand in the oven. - Bake
These keto coconut cookies are ready after 17 minutes of baking or when the tops are golden. Allow them to cool down before serving.
Still can’t believe how easy these cookies are to make? This quick recipe video leaves no doubts!
More Keto Recipes
Recipes like this cookie and the ones below inspired me to create the Family Kickstart, a clean-eating guide with meal plans and recipes that everyone can get on board with! Plus, in this blog, you can find other great keto recipes for breakfast, lunch, and dinner!
This bulletproof coffee is one of my favorite breakfasts, whether I’m keto or not! These spinach & bacon mini quiches are also a winner in my house for savory breakfasts and nutritious lunchboxes. My Buffalo Chicken Salad recipe and this shrimp fried rice are also keto and family-approved!
Keto Coconut Cookies
Watch how it’s made:
Ingredients
- 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
Instructions
Prep:
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
Make the cookies:
- 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:
- 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:
- Store leftovers in an airtight container for up to a week or freeze for up to a month.
Notes
- 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
Karen R Lamadrid says
Very easy and nice cookie. I used about 3 tbs regular chocolate chips and 3 tbs choc sugarfree chips.
Marie says
Another question – is it really 1 tablespoon of vanilla? I’ve never seen more than 1 teaspoon used in a recipe.
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.
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.
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.
Mandy says
Yum
SANDRA DRAKE says
HI, would, Stevia in the raw, be an ok substitute for, 1/4 cup Erythritol?
thank you
Laura Fuentes says
Yes, you can use 1/4 cup of their baking blend.