Keto coconut cookies you’ll love the taste of coconut with no added sugar! At only 1g net carb per cookie these are great not only for keto but low carb and gluten free cookies as well. Loaded with real unsweetened coconut giving you a soft, chewy center with an outside crunch!
Coconut is one of those things I love. Along with pumpkin spice and chocolate. These cookies I wanted to bring the same texture I did with my peanut butter cookies. Coconut is a superfood that’s beneficial to our health at any level. Such as, coconut oil which is even an option to make this recipe dairy free. Extract brings that true coconut flavor and one major thing about coconut extract is that it uses coconut in it. That means, no artificial flavor at all from these bad boys!
Why You’ll Love These
- Loaded with shredded coconut
- Only 1g net carb per cookie
- Soft, chewy center with crunchy outside
How To Make Keto Coconut Cookies-Step By Step
- First, start by melting butter or coconut oil then preheat your oven.
- Next, grab all your dry ingredients together and mix them in a bowl.
- Get your melted butter or oil that has cooled then add in an egg, coconut extract and monk fruit extract.
- Then, combine dry and wet ingredients. You can’t over mix so make sure everything is blended well.
- Fold in coconut. See notes.
- Grab a cookie scoop, scoop dough then roll around in hand forming a ball. Flatten cookies before baking. The thinner you smash the crunchier the cookies.
- Bake for 20 minutes in a preheated oven. Then, allow it to cool.
Helpful Recipe Tips
- Should you toast the coconut first? I tried this and I noticed no difference at all. A complete waste of my time.
- Butter or coconut oil? I found the butter produced a better flavor. If you are looking for a dairy free option the coconut oil is the route you want to go.
- Look for the edges to brown. The tops will remain more on the pale side so judge the sides of the cookie for doneness.
Macros
At only 1g net carb per cookie these are perfect! Below is a full nutritional label via Cronometer.
Keto Cookies You’ll Love

Keto Coconut Cookies
Ingredients
Dry Ingredients
- 3/4 cup blanched almond flour
- 1.5 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 1 teaspoon beef gelatin powder (optional)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 1 large egg
- 4 tablespoon unsalted butter (or coconut oil)
- 2 teaspoon coconut extract
- 1/2 teaspoon liquid monk fruit
Unsweetened Coconut
- 1/4 cup unsweetened coconut
Instructions
- Preheat oven to 350°F and melt butter or coconut oil
- Mix all dry ingredients
- Get melted butter or oil then mix the rest of the wet ingredients
- Combine dry and wet ingredients
- Fold in unsweetened shredded coconut
- Scoop cookie dough then roll into a ball and press down to flatten. See notes for thickness.
- Bake for 20 minutes watching edges for browning
- Allow to cool then serve
Video
Notes
Helpful Recipe Tips
- Should you toast the coconut first? I tried this and I noticed no difference at all. A complete waste of my time.
- Butter or coconut oil? I found the butter produced a better flavor. If you are looking for a dairy free option the coconut oil is the route you want to go.
- Look for the edges to brown. The tops will remain more on the pale side so judge the sides of the cookie for doneness.
Cookies turned out great! Delicious 😋!