Keto Coconut Cookies with Almond Flour Recipe
Introduction
These Keto Coconut Cookies with Almond Flour are a delicious low-carb treat perfect for satisfying your sweet tooth without the sugar crash. Crispy on the outside and chewy inside, they make a great snack or dessert for anyone following a keto lifestyle.
Ingredients
- 1/2 cup almond flour
- 5 oz coconut flakes
- 1/4 cup butter (melted)
- 4 egg whites
- 5 tbsp erythritol
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Step 2: In a large bowl, combine the almond flour, coconut flakes, melted butter, and vanilla extract thoroughly.
- Step 3: Beat the egg whites with erythritol until stiff peaks form, creating a light meringue.
- Step 4: Gently fold the beaten egg whites into the almond flour mixture in small portions, using a spatula to avoid deflating the mixture.
- Step 5: Drop spoonfuls of the batter onto the prepared baking pan and shape them into cookies.
- Step 6: Bake for 15 to 20 minutes, until the cookies turn golden brown around the edges.
- Step 7: Remove from oven and allow cookies to cool before serving.
Tips & Variations
- For extra crunch, toast the coconut flakes lightly before mixing.
- Replace erythritol with your preferred keto-friendly sweetener if desired.
- Add a handful of chopped nuts or sugar-free chocolate chips for variety.
- Be careful when folding the egg whites to keep the batter airy and light, which helps the cookies stay tender.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy them warm, reheat briefly in a low oven or microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of erythritol?
Yes, you can substitute regular sugar, but this will increase the carb content and may not fit a strict keto diet.
How do I know when the cookies are done baking?
The cookies are ready when they turn a light golden brown around the edges and feel firm to the touch. Avoid overbaking to keep them chewy.
PrintKeto Coconut Cookies with Almond Flour Recipe
Delight in these Keto Coconut Cookies made with almond flour and shredded coconut for a low-carb, gluten-free treat. Light, fluffy, and naturally sweetened with erythritol, these cookies are perfect for a keto-friendly snack or dessert. With a crisp exterior and tender coconut-infused center, they combine simple ingredients for an easy, guilt-free baking experience.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Dry Ingredients
- 1/2 cup almond flour
- 5 oz coconut flakes
- 5 tbsp erythritol
- 1 pinch salt
Wet Ingredients
- 1/4 cup butter, melted
- 4 egg whites
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking and ensure even baking.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the almond flour, coconut flakes, melted butter, and vanilla extract thoroughly until well incorporated.
- Whip Egg Whites: In a separate bowl, beat the egg whites together with the erythritol until stiff peaks form, creating a light and airy meringue.
- Fold Egg Whites into Batter: Gradually add the whipped egg whites to the almond flour mixture in small portions. Use a spatula to gently fold everything together, preserving the airiness without deflating the batter.
- Form Cookies and Bake: Using a tablespoon, spoon dollops of the batter onto the lined baking sheet, shaping them into cookie forms. Bake in the preheated oven for 15-20 minutes, or until the cookies turn a light brownish color, signaling they are ready.
Notes
- You can substitute erythritol with another keto-friendly sweetener if desired.
- Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- To add variety, consider mixing in sugar-free chocolate chips or chopped nuts.
- Be careful not to overbake to avoid drying out the cookies.
Keywords: keto cookies, coconut cookies, almond flour cookies, low carb dessert, sugar-free cookies, keto baking, gluten free cookies, low carb snack
