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Keto Coconut Cookies

Keto Coconut Cookies Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1/3 cup granulated erythritol
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Method
 

  1. Whisk the shredded coconut, almond flour, erythritol, and salt in a bowl.
  2. In a second bowl, beat the eggs, melted butter, and vanilla until smooth. Pour into the dry mixture and stir until combined. Let the dough rest for 2 minutes.
  3. Scoop 2‑tbsp mounds onto a parchment‑lined baking sheet, spacing them 2 inches apart. Press down gently if you like.
  4. Bake at 350°F for 12 to 15 minutes, until edges are golden.
  5. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

For the best texture, use unsweetened shredded coconut, not desiccated. If the dough seems too wet, add 1 to 2 tablespoons more almond flour. The cookies will firm up as they cool, so don’t overbake them.