Keto almond coconut cookies bake up with golden edges and a soft, melt-in-your-mouth center. Nutty almond meal and sweet shredded coconut come together in one bowl with just a handful of ingredients. A touch of molasses deepens the flavor at only 1.69 g carbs per cookie.
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 (2.01 oz) butter, softened
• 1/3 cup / 67g (2.36 oz) Stevia, granulated
• 2 tsp / 10ml molasses
• 1/2 tsp / 2.5ml vanilla extract
• 1/4 cup / 28g (0.99 oz) Bob’s Red Mill almond meal
• 6 Tbsp / 30g (1.06 oz) Bob’s Red Mill shredded coconut
• 1/4 tsp / 1g (0.04 oz) 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 (20 ml / 0.7 fl oz) 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.
Pro Tips
- The 2 teaspoons of molasses are what give these cookies their warm, caramel-like depth — keep the amount small and each cookie stays at 1.69 g carbs.
- Cream the softened butter and Stevia together until light and fluffy, then beat in the molasses and vanilla until fully incorporated before adding the dry mix.
- Whisk the almond meal, shredded coconut, and xanthan gum together before mixing them into the wet ingredients so the dough forms evenly.
- Drop rounded tablespoons of dough about 2 inches apart to allow for spreading — the butter-based dough spreads as it bakes.
- Bake 10-12 minutes until the edges are lightly golden brown and the centers are set, then cool 5 minutes on the sheet before moving.
Frequently Asked Questions
What sweetener do these cookies use?
1/3 cup of granulated Stevia creamed with the butter, plus 2 teaspoons of molasses for depth. That's what keeps each cookie at 1.69 g carbs.
How many cookies does the recipe make?
12 cookies at 64 calories each, with 1.69 g carbohydrates, 6.12 g fat, and 1.1 g protein.
Why add molasses to a keto cookie?
A small 2-teaspoon amount rounds out the flavor of the almond meal and coconut without adding sugar — the cookies still land at 1.69 g carbs each.
How do I know when they are done?
10-12 minutes at 350°F / 175°C, until the edges are lightly golden brown and the centers are set.
Recipe card below.
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Keto Almond Coconut Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer to cream the softened butter and Stevia together until light and fluffy.
- Beat in the molasses and vanilla extract until they are fully incorporated.
- In a separate, smaller bowl, whisk together the almond meal, shredded coconut, and xanthan gum.
- Gradually add the dry ingredient mixture to the wet , mixing on low speed until a cohesive dough forms.
- Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- 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.
