Keto Coconut Cookies Recipe
Introduction
If you're on a ketogenic diet and craving something sweet, these keto coconut cookies are the perfect solution. They are low in carbohydrates, high in healthy fats, and incredibly easy to make. With a delightful chewy texture and a subtle sweetness, these cookies can satisfy your dessert cravings without derailing your diet. Plus, they are gluten-free and can be made dairy-free if you choose the right ingredients. Let’s dive into the recipe and learn how to make these delicious keto coconut cookies!
Ingredients
To get started, gather the following ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or another keto-friendly sweetener
- 1/4 cup coconut oil, melted (or butter, if not dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Follow these simple steps to create your keto coconut cookies:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the unsweetened shredded coconut, almond flour, coconut flour, erythritol, baking powder, and salt. Stir until all the dry ingredients are evenly mixed.
- Add Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, eggs, and vanilla extract. Once well combined, pour the wet mixture into the bowl with the dry ingredients.
- Combine Mixtures: Stir the wet and dry ingredients together until a dough forms. The mixture should be slightly sticky but still manageable. If it seems too dry, you can add a tablespoon of water or coconut milk to achieve the right consistency.
- Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet. Leave some space between each cookie, as they will spread a little while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. Keep an eye on them to avoid over-baking, as they can become dry.
- Cool Down: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Storage Tips
These keto coconut cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just make sure to separate layers with parchment paper and store them in a freezer-safe bag or container. They’ll keep well for up to three months in the freezer, making it easy to have a keto-friendly treat on hand whenever you need it!
Conclusion
These keto coconut cookies are not only delicious but also a great way to enjoy a sweet treat while sticking to your dietary goals. With their chewy texture and coconut flavor, they are sure to please everyone in the family, regardless of their dietary preferences. Happy baking!