Keto Coconut Cookies
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!
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.
Nutrition
Calories: 127kcal
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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