These 5-ingredient keto almond butter coconut cookies prove that a proper chewy cookie doesn't need flour or sugar. Almond butter, shredded coconut, eggs, stevia and vanilla come together into a thick dough that bakes into golden, nutty rounds in just 12 minutes. They are even better on day two, when the texture turns extra chewy.
Craving a cookie that’s both incredibly delicious and guilt-free? Look no further! These 5-ingredient almond butter coconut cookies are a game-changer. They’re chewy, packed with nutty flavor, and come together in minutes. Perfect for a quick keto-friendly snack or a healthy dessert, this recipe proves you don’t need flour or sugar to create a truly satisfying treat.
Ingredients
• 2 1/2 cups / 640g (22.6 oz) almond butter
• 1/2 cup / 40g (1.41 oz) unsweetened shredded coconut
• 2 large eggs
• 1/2 cup / 100g (3.5 oz) Stevia sweetener
• 1 tablespoon / 15 ml pure vanilla extract
Instructions
1. Preparation
2. Preheat your oven to 320°F / 160°C. Line a baking sheet with parchment paper.
3. In a large mixing bowl, combine the almond butter, shredded coconut, eggs, Stevia sweetener, and vanilla extract. Mix with a spatula or your hands until a uniform, thick dough forms.
4. Scoop the dough by the heaped teaspoon (about 1 tablespoon / 15 ml / 0.5 fl oz) and roll into balls. Place them on the prepared baking sheet, leaving about an inch of space between each one.
5. Bake for 12 minutes, or until the tops are golden brown and set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Facts
• Servings: 24
• Total Time: 22 minutes
• Per serving
• Calories: 171
• Total Fat: 14.5g
• Total Carbohydrates: 5.6g (0.2 oz)
• Dietary Fiber: 1.8g
• Net Carbs: 2.6g (0.09 oz)
• Protein: 7.3g
Pro Tips
• A pinch of sea salt will enhance the nutty flavor and balance the sweetness of the cookies.
• Be careful not to overbake. The cookies will seem very soft when they come out of the oven but will firm up perfectly as they cool on the rack.
• Store these cookies in an airtight container at room temperature for up to 5 days. They become even chewier and more flavorful the next day!
FAQ
Q: Are these almond butter coconut cookies truly keto-friendly
A: Yes, absolutely. With only 2.6g (0.09 oz) of net carbs per serving, these cookies are made with keto-approved ingredients like almond butter, Stevia, and unsweetened coconut, making them a perfect low-carb treat.
Q: Can I use a different sweetener instead of Stevia
A: You can substitute Stevia with other keto-friendly sweeteners like erythritol or monk fruit sweetener. We recommend a 1:1 substitution, but you may want to adjust the amount based on your personal sweetness preference.
Q: Why are my cookies so soft when they come out of the oven
A: It’s normal for these flourless cookies to be very soft right after baking. They will firm up perfectly as they cool. Allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Q: How should I store these cookies
A: Store your almond butter coconut cookies in an airtight container at room temperature for up to 5 days. They often become even chewier and more flavorful the next day.
Pro Tips
- Don't overbake – the cookies come out of the oven looking very soft but firm up perfectly as they cool, so pull them once the tops are golden and set.
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack; that short rest is what keeps them from breaking apart.
- Mix the thick dough with a spatula or your hands until completely uniform, then scoop heaped teaspoons and roll them into balls with about an inch of space between each.
- Add a pinch of sea salt to the dough to sharpen the nutty almond flavor and balance the sweetness of the stevia.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days – they become chewier and more flavorful the next day.
Frequently Asked Questions
Can I make these almond butter coconut cookies ahead?
Yes, and they reward you for it. Keep them in an airtight container at room temperature for up to 5 days; the texture gets even chewier and the flavor deeper on day two.
Why are the cookies still soft when they come out of the oven?
That is exactly right for this dough. They firm up as they cool, so let them rest on the baking sheet for 5 minutes and then finish cooling on a wire rack before eating.
Are these cookies keto-friendly?
Each of the 24 cookies has 171 calories, 14.5g fat, 7.3g protein and 5.6g total carbs – with 1.8g of fiber that comes out to just 2.6g net carbs per cookie.
Do I really need the pinch of sea salt?
It is optional, but it enhances the nutty flavor and balances the sweetness of the stevia. With only five ingredients, that small seasoning step makes a noticeable difference.
Recipe card below.
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5-Ingredient Keto Almond Butter Coconut Cookies
Ingredients
Method
- Preparation
- Preheat your oven to 320°F / 160°C.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond butter, shredded coconut, eggs, Stevia sweetener, and vanilla extract.
- Mix with a spatula or your hands until a uniform, thick dough forms.
- Scoop the dough by the heaped teaspoon (about 1 tablespoon / 15 ml / 0.5 fl oz) and roll into balls.
- Place them on the prepared baking sheet, leaving about an inch of space between each one.
- Bake for 12 minutes, or until the tops are golden brown and set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
