Coconut cookies that are keto friendly.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.

  • Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.

  • Drop teaspoonfuls of cookie dough onto the baking sheets.

  • Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.

Nutrition Facts

98 calories; 8.9 g total fat; 45 mg cholesterol; 211 mg sodium. 3.3 g carbohydrates; 2 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/24/2018
Tasty cookies however I recommend baking them for several minutes less than the recipe recommends (checking every minute starting at 10 minutes) as the bottoms of my first batch burnt. Read More
(5)

Most helpful critical review

Rating: 1 stars
03/30/2019
Way too much salt. I wouldn t add any salt. Other than that I think they d be great. Read More
(3)
9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
10/24/2018
Tasty cookies however I recommend baking them for several minutes less than the recipe recommends (checking every minute starting at 10 minutes) as the bottoms of my first batch burnt. Read More
(5)
Rating: 4 stars
10/24/2018
Tasty cookies however I recommend baking them for several minutes less than the recipe recommends (checking every minute starting at 10 minutes) as the bottoms of my first batch burnt. Read More
(5)
Rating: 1 stars
03/30/2019
Way too much salt. I wouldn t add any salt. Other than that I think they d be great. Read More
(3)
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Rating: 4 stars
04/23/2019
Tasty! I omitted the salt based on previous reviews and baked for exactly 10 mins. I also used swerve for sweetener. Read More
(1)
Rating: 3 stars
12/26/2018
They were OK however for me there was too much salt in my parchment paper was soaked I would use less salty and less butter. Read More
(1)
Rating: 5 stars
08/17/2019
Soo yummy with a glass of almond milk on the side... I used less than the recommended serving of salt, (only a couple shakes)since people claimed it was too salty. They turned out great! Read More
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Rating: 4 stars
12/16/2019
Definitely bake these for less time than specified. I did around 12 minutes and they were perfect. I used swerve sweetener an extra 2 tablespoons of coconut flower doubled the cream & milk 4x baking powder and no baking soda. I also added a 1/4 tsp of almond extract but I will Probably add less of it next time I bake them as it overpowers the coconut quickly. No issues with the salt for me. The consistency was good. Soft and chewy. I ll Make again with my modifications. Read More
Rating: 3 stars
05/04/2020
This recipe needs to be reworked. I made it with the suggested ingredients and reduced the salt per suggestions. It has way too much baking soda with no acid ingredients to break down the baking soda, consequently, I could taste the baking soda. I'm going to reduce or eliminate the baking soda and use sour cream instead of the cream. Read More
Rating: 3 stars
02/11/2020
I would add more sweetener and less liquid. Also, I would like to know what the nutritional information is. Thank you. Read More
Rating: 1 stars
01/18/2020
Way to much baking soda. I did not put any salt and it was still not good. They would not hold together either. Not a good recipe for me. Read More