These keto coconut cookies are soft, chewy, and require no baking, you won’t believe they are low carb! 4 ingredients and ready in less than 5 minutes! 2 grams net carbs per cookie.
Keto Coconut Cookies
When it comes to simple keto cookies, my favorite recipes to make are peanut butter cookies, shortbread cookies, and these keto coconut cookies.
Over the past few months, I’ve been battling a pretty intense sweet tooth. I’ve never been one to really crave desserts, but I think the combination of early mornings and late nights have sparked much of this. My mornings tend to be fine but come the afternoon or evening, I’m ready to find something sweet to satisfy it.
To combat this, I’ve been making smaller treats and something that has some nutritional value. If I’m not making almond butter cookies or no bake cookies, I’ve been recently loving these coconut cookies.
I’ve been meaning to share a keto coconut cookie recipe for quite some time. It’s been my go-to cookie recipe when I can’t be bothered turning on my oven and it takes minutes to make. It’s made with 4 simple ingredients and the hard part is waiting for them to firm up!
No sugar and no eggs are needed, but you’d never tell. The texture is thick, soft, and pleasantly chewy. The cookies are sweet and full of coconut flavor, without being overpowering.
Two of my friends have recently started a keto diet so I shared some of these with them and they could not believe they were low carb- they thought it had to be loaded with sugar!
How to make keto coconut cookies
- Shredded unsweetened coconut– Try to use finely shredded coconut, as they make the cookies easier to hold their shape. The best kind is macaron style coconut, also known as desiccated coconut.
- Almond flour– Blanched almond flour works with the shredded coconut to help the cookies hold their shape. Avoid using almond meal, as they will darken the no bake cookies and also have a nuttier flavor.
- Maple Syrup– I used keto maple syrup, but if you only have traditional maple syrup, you can use that.
- Coconut Oil– To form the dough into cookies and keep their shape!
Start by adding all your ingredients into the mixing bowl or blender, and mix until combined. If your batter is a little too crumbly, add more syrup, until moist and thick. Next, using your hands, form small balls of dough and place on a lined plate or tray. Press down onto each one, forming a cookie shape.
Now, place the cookies in the refrigerator to firm up, or the freezer if you are in a hurry!
Tips to make the best low carb coconut cookies
- If you have a cookie scoop, you can use that instead of your hands to form the cookies.
- I always use my hands, but lightly wet them beforehand- it makes working with the cookie dough so much easier.
- Feel free to fold through some chocolate chips, or drizzle some melted chocolate over the top.
- Add some lemon extract to give these cookies a lemon coconut flavor.
Storing and Freezing coconut cookies
- To store: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
More keto cookie recipes to try
Line a large plate or baking tray with parchment paper and set aside.
In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.
TO FREEZE: Place leftover cookies in a ziplock bag and keep them stored away in the freezer. They will freeze well for up to 6 months.
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Sodium: 4mg | Potassium: 63mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | NET CARBS: 1g