Keto Coconut Cookies
These keto coconut cookies are exactly what your body needs when it's craving a sweet treat.
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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
Erythritol Substitutions:
- 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
Nutrition
Serving: 1 cookie | Calories: 127kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 42mg | Potassium: 84mg | Fiber: 2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg
