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Chewy Keto Almond Coconut Cookies – vegetarian recipe
Stav Kogan

Chewy Keto Almond Coconut Cookies

Craving a guilt-free treat? These Chewy Keto Almond Coconut Cookies are a dream come true. Toasted coconut and rich almond butter mingle with decadent dark chocolate in one soft, chewy, low-carb bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 18 cookie
Calories: 105
Ingredients Method Nutrition

Ingredients
  

  • What You Will Need
  • 2 tablespoons (32 g / 1.13 oz) almond butter
  • 1 tablespoon (14 g / 0.49 oz) coconut oil, melted
  • 1/4 cup (60 ml) full-fat coconut milk
  • 2 tablespoons (30 ml / 1 fl oz) sugar-free coconut or maple syrup
  • 2 large eggs
  • 1 1/2 cups (120 g / 4.2 oz) unsweetened dried coconut flakes
  • 1/2 cup (56 g / 1.98 oz) flax meal
  • 2 tablespoons (24 g / 0.85 oz) granulated sugar substitute, like erythritol
  • 1/2 teaspoon (10 ml / 0.3 fl oz) baking powder
  • 1/2 teaspoon (10 ml / 0.3 fl oz) salt
  • 2 squares / 20g (0.71 oz) keto-friendly dark chocolate, chopped
  • 1/4 cup (35 g / 1.23 oz) slivered or chopped almonds
  • 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.

Method
 

  1. Directions
  2. Preheat your oven to 350°F or 175°C (350°F).
  3. Line two baking sheets with parchment paper.
  4. In a large bowl, whisk together the dry : coconut flakes, flax meal, granulated sugar substitute, baking powder, and salt.
  5. Stir in the chopped dark chocolate and almonds.
  6. 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.
  7. Pour the wet mixture into the dry .
  8. Stir with a spatula until a thick, uniform dough forms.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 105kcalCarbohydrates: 2gProtein: 3gFat: 10g

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