Do you like this recipe? Shout it from the rooftops!

These coconut cookies are easy to make with just a few ingredients!  Gluten-free, low-carb and super delicious, these coconut cookies are perfect to prepare and store in the freezer just when you need them. or three…. …

I want to introduce you… Keto Coconut Shortbread Cookies, my new low-carb BFF cookies.

Don’t worry, I’m not the jealous type, they can be your best friends too.  We’re all going to be one big happy BFF family – the only one that will probably be drama-free, if you know what I mean.

These coconut cookies are a delicious variation on my popular low-carb lemon and almond cookies.  A few flavor changes and the addition of unsweetened coconut flakes give these low-carb cookies a completely different taste and slightly softer texture than the original.

If lemon will always be my heart, these coconut cookies are now at the top of my list.  And the coconut is boiled during the cooking process, which I think makes it even thirstier.

These coconut cookies are used in a cheese parfait that I’ll be releasing later this week.  For this recipe, I break the baked cookies into crumbs, but the unbaked dough works just as well as a crust press for cakes or cheesecakes if you want a coconut flavor/atmosphere.

Or just eat these coconut cookies – they’re really great with an espresso in the afternoon when you need a cookie break!  Does the cookie break anything?  If it isn’t, it should be, I say. #cookiebreaksFTW #

Coconut Keto Cookie – Low in Carbohydrates

  • Author: Mellissa Sevigny
  • Preparation time: 10 minutes
  • Cooking time: 12 minutes
  • Total time: 22 minutes
  • Yield: 16 cookies 1x
  • Category : Keto Cookies
  • Method: Cooking
  • Kitchen: American

Description

These coconut cookies are easy to make with just a few ingredients!  Gluten-free, low-carb and super delicious, these coconut cookies are perfect to prepare and store in the freezer just when you need them. or three…. …

Scale
1x2x3x

Ingredients

  • 6 tablespoons melted butter
  • 2 cups superfine bleached almond flour
  • 1/2 cup erythritol powder for pastry
  • 1 teaspoon coconut extract
  • 1/3 cup finely chopped unsweetened coconut

Instructions

  1. In a medium bowl, mix butter, almond flour, erythritol and coconut extract with a fork.
  2. Use your hands to form a tight piece of dough about 10 inches long.
  3. Wrap them in plastic wrap and press firmly so they don’t collapse later.
  4. Carefully roll out the dough, sprinkle the block with coconut and roll it up so that the dough is completely covered.
  5. Wrap them in cling film and twist both ends to make sure they are tight.
  6. Allow to cool in the freezer for at least 30 minutes.
  7. Carefully roll out the dough and cut it into slices about 2.5 cm thick.
  8. Place on a parchment-lined baking sheet and bake at 350 degrees for 12 to 15 minutes or until firm and golden brown.
  9. Remove them completely and allow them to cool before handling, otherwise the cookies may crumble.
  10. Store in an airtight container for 5 days or freeze for up to 6 months.

Notes

Estimated net carbohydrate weight per biscuit = 1g

Power

  • Serving size: 1 biscuit
  • Calories: 126
  • Fat: 11 g
  • Carbohydrates: 3g
  • Fiber: 2 г
  • Protein: 4 g

Keywords : keto cookies, keto shortbread cookies, keto coconut cookies, keto baking, gluten free coconut cookies

Do you like this recipe? Shout it from the rooftops!