Coconut Chocolate Chip Keto Cookies

5 from 2 reviews

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.


  • 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 cup coconut oil, melted


  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.



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


Keywords: keto cookies