Description
Keto coconut cookies are a delicious low-carb treat made primarily from shredded coconut and almond flour, sweetened with erythritol, making them perfect for a ketogenic diet.
Ingredients
- Shredded coconut: 2 cups (unsweetened)
- Almond flour: 1 cup
- Erythritol: 1/2 cup (or to taste)
- Coconut oil: 1/3 cup (melted)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: a pinch (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the dry ingredients: shredded coconut, almond flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: melted coconut oil, eggs, and vanilla extract. Mix until fully combined.
- Pour the wet mixture into the dry ingredients and stir until a dough forms.
- Shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, flattening them slightly.
- Bake for 12-15 minutes or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use unsweetened shredded coconut for low sugar content.
- Opt for blanched almond flour for a smoother texture.
- Experiment with different sweeteners if desired.
- Allow cookies to cool properly to avoid breaking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Keto, Coconut, Cookies, Low Carb, Dessert