Keto Coconut Cookies | Soft & chewy or crispy | Almond or coconut flour | Tastes coconutty

erythritol

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a zero-calorie sweetener, while sugar is less healthy.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more economical.

Preheat the oven to 350°F (180°C).

In a mixing bowl, add 170 g (3/4 cup) unsalted butter and 50 g (1/4 cup) monk fruit, and whisk until light and fluffy.

Add 1 large egg and 1 tsp coconut extract (optional) to the butter mixture and whisk to combine.

In a separate bowl, mix together 180 g (1 1/2 cups) almond flour (or 60 g / 1/2 cup coconut flour), 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until well combined.

Add 120 g (1 1/2 cups) unsweetened shredded coconut to the dry ingredients and mix until well combined.

Scoop about 20 g of dough per cookie onto a baking tray and shape into balls.

Coat each ball with 40 g (1/2 cup) unsweetened shredded coconut and flatten them slightly as the dough will not spread much in the oven.

Bake in the preheated oven on the middle rack for 10 to 15 minutes until golden brown.

Cool completely on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens