Your New Favorite Guilt-Free Treat
Craving a cookie that’s both sinfully delicious and perfectly aligned with your low-carb lifestyle? Look no further! These Chewy Keto Almond Coconut Cookies are a dream come true. Imagine toasted coconut and rich almond butter mingling with decadent dark chocolate, all in one soft, chewy bite. They’re incredibly easy to whip up and are guaranteed to become your new go-to indulgence.
Ingredients
• What You Will Need
• 2 tablespoons / 32g almond butter
• 1 tablespoon / 14g coconut oil, melted
• 1/4 cup / 60ml full-fat coconut milk
• 2 tablespoons / 30ml sugar-free coconut or maple syrup
• 2 large eggs
• 1 1/2 cups / 120g unsweetened dried coconut flakes
• 1/2 cup / 56g flax meal
• 2 tablespoons / 24g granulated sugar substitute, like erythritol
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 squares / 20g keto-friendly dark chocolate, chopped
• 1/4 cup / 35g slivered or chopped almonds
Instructions
1. Directions
2. Preheat your oven to 350°F or 175°C. Line two baking sheets with parchment paper.
3. In a large bowl, whisk together the dry : coconut flakes, flax meal, granulated sugar substitute, baking powder, and salt. Stir in the chopped dark chocolate and almonds.
4. In a separate medium bowl, whisk the wet : almond butter, melted coconut oil, coconut milk, sugar-free syrup, and eggs until smooth and well combined.
5. Pour the wet mixture into the dry . Stir with a spatula until a thick, uniform dough forms.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Facts
• Makes: 18 cookies
• Calories: 105
• Net Carbs: 2g
• Fat: 10g
• Protein: 3g
Pro Tips
• for Perfect Cookies
• For a deeper, nuttier flavor, spread the coconut flakes on a baking sheet and toast at 350°F (175°C) for 3-5 minutes before adding to the mix.
• If the dough feels too wet, let it sit for 5-10 minutes. The flax meal will absorb moisture and thicken it naturally.
• Swap the almond butter for peanut butter or cashew butter, or add 1/2 teaspoon of vanilla or almond extract for an extra layer of flavor.
• Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week for maximum freshness.
FAQ
Q: What makes these cookies keto-friendly
A: These cookies are keto-friendly because they use low-carb ingredients like flax meal, unsweetened coconut, a granulated sugar substitute, and sugar-free syrup instead of traditional flour and sugar. Each cookie contains only 2g of net carbs.
Q: Can I use a different nut butter in this recipe
A: Absolutely. The recipe suggests you can easily swap the almond butter for peanut butter or cashew butter to vary the flavor.
Q: How should I store these keto cookies
A: Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can keep them in the refrigerator for up to one week.
Q: My cookie dough seems too wet what should I do
A: If the dough feels too wet, let it sit for 5-10 minutes before scooping. The flax meal in the recipe will naturally absorb the excess moisture and thicken the dough.
