Chewy keto almond coconut cookies bring toasted coconut flakes, rich almond butter, and dark chocolate together in one soft, low-carb bite. Flax meal and sugar-free syrup hold the dough together, so every cookie stays moist without any wheat flour. Eighteen cookies at 2 g net carbs each make an easy guilt-free treat.
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 (1.13 oz) almond butter
• 1 tablespoon / 14g (0.49 oz) coconut oil, melted
• 1/4 cup / 60ml full-fat coconut milk
• 2 tablespoons / 30ml (1 fl oz) sugar-free coconut or maple syrup
• 2 large eggs
• 1 1/2 cups / 120g (4.2 oz) unsweetened dried coconut flakes
• 1/2 cup / 56g (1.98 oz) flax meal
• 2 tablespoons / 24g (0.85 oz) granulated sugar substitute, like erythritol
• 1/2 teaspoon (10 ml / 0.3 fl oz) baking powder
• 1/2 teaspoon salt
• 2 squares / 20g (0.71 oz) keto-friendly dark chocolate, chopped
• 1/4 cup / 35g (1.23 oz) slivered or chopped almonds
Instructions
1. Directions
2. Preheat your oven to 350°F or 175°C (350°F). 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 (0.07 oz)
• 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 (10 ml / 0.3 fl oz) 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 (0.07 oz) 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.
Pro Tips
- Whisk the dry ingredients — coconut flakes, flax meal, granulated sugar substitute, baking powder, and salt — then stir in the chopped dark chocolate and almonds before adding the wet mix so the add-ins spread evenly.
- The 2 tablespoons of sugar-free coconut or maple syrup are what keep the dough moist enough to bind the coconut flakes — don't skip them.
- Drop rounded tablespoons of dough about 2 inches apart and bake 12-15 minutes until the edges are golden brown and the centers are set.
- Cool the cookies on the baking sheets 5 minutes before transferring to a wire rack so they don't fall apart.
Frequently Asked Questions
What holds these cookies together without flour?
Flax meal and eggs bind the shredded coconut, while almond butter, melted coconut oil, and full-fat coconut milk keep the dough moist.
Are these cookies keto-friendly?
Each of the 18 cookies has 105 calories with 2 g net carbs, 3 g protein, and 10 g fat, made with sugar-free syrup and a granulated sugar substitute.
Can I use a different sugar-free syrup?
The recipe calls for 2 tablespoons of sugar-free coconut or maple syrup, so either flavor works.
Can I leave out the dark chocolate?
The 2 squares of keto-friendly dark chocolate are chopped and folded into the dough. Leaving them out keeps the cookies just as chewy, minus the chocolate bite.
Recipe card below.
More Recipes You’ll Love
- Keto Raspberry Almond Cookies (Instant Pot)
- Instant Pot Keto Lemon Cake with Sugar-Free Berry Syrup
- Keto Instant Pot Blackberry Cobbler
Chewy Keto Almond Coconut Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F or 175°C (350°F).
- Line two baking sheets with parchment paper.
- 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.
- 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.
- Pour the wet mixture into the dry .
- Stir with a spatula until a thick, uniform dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
