Craving a warm, chewy cookie without derailing your health goals? You’ve found it! These Keto Almond Coconut Cookies are an absolute dream. They bake up with beautifully golden edges and a soft, melt-in-your-mouth center. The combination of nutty almond and sweet, tropical coconut is simply irresistible. Best of all, they come together in one bowl with just a handful of ingredients. It’s the perfect guilt-free treat to satisfy your sweet tooth any time of day!
Ingredients
• What You Will Need
• 1/4 cup / 57g butter, softened
• 1/3 cup / 67g Stevia, granulated
• 2 tsp / 10ml molasses
• 1/2 tsp / 2.5ml vanilla extract
• 1/4 cup / 28g Bob’s Red Mill almond meal
• 6 Tbsp / 30g Bob’s Red Mill shredded coconut
• 1/4 tsp / 1g xanthan gum
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Line two baking sheets with parchment paper.
3. In a large bowl, use an electric mixer to cream the softened butter and Stevia together until light and fluffy.
4. Beat in the molasses and vanilla extract until they are fully incorporated.
5. In a separate, smaller bowl, whisk together the almond meal, shredded coconut, and xanthan gum.
6. Gradually add the dry ingredient mixture to the wet , mixing on low speed until a cohesive dough forms. Do not overmix.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Nutritional Information
• Servings: 12 cookies
• Calories: 64 kcal
• Carbohydrates: 1.69g
• Fat: 6.12g
Pro Tips
• for Perfect Cookies
• For a deeper, nuttier flavor, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden before adding it to the mix.
• Ensure your butter is properly softened to room temperature, not melted. This is key to achieving the perfect chewy texture.
• These cookies are delicate when warm. Letting them cool first on the baking sheet and then on a wire rack is essential to help them firm up and prevent breaking.
• For an extra touch of flavor, add 1/4 teaspoon of almond extract along with the vanilla, or mix in a tablespoon of sugar-free chocolate chips.
FAQ
Q: Can I make these keto cookies without molasses
A: Yes, you can omit the molasses for a stricter keto version. It is added for a hint of traditional brown sugar flavor and chewiness, so the final texture and taste may be slightly different but still delicious.
Q: What does xanthan gum do in this cookie recipe
A: Xanthan gum is essential in this gluten-free recipe as it acts as a binder. It helps create the soft, chewy texture and prevents the cookies from becoming too crumbly.
Q: How do I get a chewier keto almond coconut cookie
A: For the best chewy texture, ensure your butter is softened to room temperature, not melted. Also, be careful not to overmix the dough once the dry ingredients are added. Following the cooling instructions is also key to allow them to set properly.
Q: How should I store these low carb cookies
A: Store the completely cooled Keto Almond Coconut Cookies in an airtight container at room temperature. They should stay fresh and maintain their texture for up to 5 days.
