Treat yourself to the delicious simplicity of our Keto Coconut Cookies recipes. Crafted for those following a keto lifestyle, these cookies blend the nutty goodness of coconut flour with the richness of coconut oil and unsweetened shredded coconut.
Our recipes prioritize low-carb ingredients, ensuring a delightful sweetness without compromising on your dietary goals. These cookies are not only easy to make but also provide a satisfying crunch with each bite, making them the perfect guilt-free indulgence for your sweet cravings.
Customize your cookies by adding sugar-free chocolate chips or chopped nuts for an extra layer of flavor. Whether you’re on a keto journey or simply seeking a tasty low-carb treat, our step-by-step instructions guide you to create coconut cookies that are both delicious and mindful of your dietary choices.
Elevate your keto snacking experience with our Keto Coconut Cookies—because indulgence and health-conscious choices can go hand in hand.
Keto Coconut Cookies Recipe | S2Recipes
Details Keto Coconut Cookies Recipes
Prep Time: 15 mins
Cook Time: 17 mins
Additional Time: 3 mins
Total Time: 35 mins
Servings: 18
Yield: 18 cookies
Ingredients For Keto Coconut Cookies Recipes
¾ cup granular sucralose sweetener (such as Splenda®)
½ cup butter
3 eggs
½ tablespoon heavy cream
1 teaspoon almond milk
½ cup unsweetened coconut flakes
6 tablespoons coconut flour
¼ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Instructions: Keto Coconut Cookies Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2: Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
Step 3: Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
Step 4: Drop teaspoonfuls of cookie dough onto the baking sheets.
Step 5: Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.
I don't normally review recipes, but these were so terrible I just had to say something. I followed the recipe exactly except I used xylitol instead of swerve. I bake with xylitol regularly and have no problems with it.Anyways, the cookies taste like baking soda and coconut. My husband and I took one bite and threw the entire batch in the trash. Also, the cookies spread while baking and totally melted into each other to form one big mega cookie. I could get past that, but because of the terrible taste we aren't going to make these again.
These are really good. Hubby loves them because they're not very sweet. Will definitely be making these again.
Fun! Used chai tea as my liquid (1 -2 TBS extra of coconut flour and ghee as my butter) sooo good! Watch cook time, cooked faster than expected. (I used a trial cookie to monitor the time) Huzzah! Family loved them!
These cookies are very scrumptious! I added walnuts because...I just love nuts in my desserts.
This recipe needs to be reworked. I made it with the suggested ingredients and reduced the salt per suggestions. It has way too much baking soda with no acid ingredients to break down the baking soda, consequently, I could taste the baking soda. I'm going to reduce or eliminate the baking soda and use sour cream instead of the cream.
I would add more sweetener and less liquid. Also, I would like to know what the nutritional information is. Thank you.
Way to much baking soda. I did not put any salt and it was still not good. They would not hold together either. Not a good recipe for me.
Definitely bake these for less time than specified. I did around 12 minutes and they were perfect. I used swerve sweetener, an extra 2 tablespoons of coconut flower, doubled the cream & milk, 4x baking powder and no baking soda. I also added a 1/4 tsp of almond extract, but I will Probably add less of it next time I bake them as it overpowers the coconut quickly. No issues with the salt for me. The consistency was good. Soft and chewy. I’ll Make again with my modifications.
Soo yummy with a glass of almond milk on the side... I used less than the recommended serving of salt, (only a couple shakes)since people claimed it was too salty. They turned out great!
