Coconut Keto Cookies Recipe with Chocolate Chips
This Coconut Keto Cookies recipe yields cookies that are crispy outside and chewy inside with rich coconut vanilla flavor and sweet bursts of chocolate.
Servings 18 servings
Preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat liners.
Whisk together the butter and powdered allulose/monk fruit blend in a large bowl until smooth, and then whisk in the egg and vanilla bean paste.
Stir in the shredded coconut, almond flour, coconut flour, baking powder, and salt, and then stir in the chocolate chips.
Let the dough rest for 3 minutes.
Use a 1.5-tablespoon scoop to measure out the dough. Roll it into balls and arrange the balls 12 per large baking tray.
Bake until the cookies are golden on the bottom, about 12 to 15 minutes, rotating the trays once halfway through.
Let the cookies cool for 5 minutes on the trays before using a thin metal spatula to transfer them to a wire rack to finish cooling.
- Net Carbs: 4g per serving (1 cookie)
- Store these cookies layered between wax paper in an airtight container in the fridge for up to 3 weeks.
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 42mg | Potassium: 72mg | Fiber: 3g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg