Name: Low Carb Baking Keto Coconut Cookies with Almond Flour
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups almond flour; 1 cup unsweetened shredded coconut; 1/3 cup coconut oil, melted; 1/2 cup granulated erythritol or preferred keto sweetener; 1 large egg; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt

Jump to Recipe

Sometimes I crave something sweet that doesn’t send me into a sugar crash, and these cookies do the trick. They’re crisp around the edges, soft in the middle, and packed with the nutty goodness of almond flour and the toasty flavor of coconut. When I first tested this recipe, I had one warm from the oven and thought, yep, this is the kind of treat you hide from everyone else in the house. The beauty of low carb baking is that you get to enjoy cookies without the guilt. These fall into that sweet spot between healthy and indulgent. They’re part of my go-to list when I want almond flour cookies recipes or coconut cookies recipes that aren’t overly complicated. They’re so easy, they could almost be labeled as almond cookies recipes easy, which makes them perfect for anyone just getting started with Keto Almond Flour Recipes. If you’ve ever tried an almond butter cookies recipe or even a keto cowboy cookies recipe, you’ll notice a similar richness here. The almond flour gives a soft bite, the coconut adds chew, and the sweetness ties it together without tipping you over into sugar overload. Grab your mixing bowl and let’s bake up a batch before someone asks why the kitchen smells so good.

1) Key Takeaways
2) Easy Keto Coconut Cookies with Almond Flour Recipe
3) Ingredients for Keto Coconut Cookies with Almond Flour
4) How to Make Keto Coconut Cookies with Almond Flour
5) Tips for Making Keto Coconut Cookies with Almond Flour
6) Making Keto Coconut Cookies with Almond Flour Ahead of Time
7) Storing Leftover Keto Coconut Cookies with Almond Flour
8) Try these Dessert recipes next!
9) Keto Coconut Cookies with Almond Flour
10) Nutrition

1) Key Takeaways

These cookies bring together almond flour and coconut for a chewy bite.
They’re simple to prepare with only a handful of pantry staples.
Perfect for anyone looking for low carb baking ideas.
A quick treat that balances flavor, texture, and ease.

2) Easy Keto Coconut Cookies with Almond Flour Recipe

I have a soft spot for cookies that come together without fuss, and these do exactly that. They’re light yet filling, with crisp edges that lead to a chewy center. That first bite brings roasted coconut, almond flour richness, and a touch of sweetness. It feels like comfort disguised as a healthier choice.

When I bake them, I like how the smell fills the kitchen before the timer even buzzes. It’s warm, nutty, and almost too tempting. Low carb baking doesn’t always win over skeptics, but these cookies usually disappear faster than the classic ones. People ask me for the recipe before they’ve finished chewing.

This recipe isn’t only about cutting carbs. It’s about finding joy in the small act of stirring simple ingredients into something that feels homemade and nourishing. Almond flour cookies recipes don’t have to be complicated. Coconut cookies recipes don’t have to be dry or boring. This one sits right in that sweet spot.

3) Ingredients for Keto Coconut Cookies with Almond Flour

Almond Flour: This is the backbone of the recipe. It creates a nutty base and soft crumb that regular flour can’t match. When I open the bag, the smell reminds me of marzipan, and that hint carries through in every bite.

Shredded Coconut: Toasty, chewy, and a little tropical. It’s the flavor that makes the cookie stand out. Coconut balances almond beautifully and gives structure while still keeping the texture light.

Coconut Oil: Melted into the dough, it adds moisture and a hint of extra coconut taste. It’s a quiet ingredient but one that makes everything hold together and keeps the cookies soft even after a few days.

Keto Sweetener: I use erythritol, but any keto-friendly sweetener works. It blends in smoothly and brings just enough sweetness to round out the flavors without being cloying.

Egg: Just one, but it binds the dough. Without it, the mixture would crumble. With it, everything feels unified and easy to scoop.

Vanilla Extract: A few drops give a warm aroma. When it bakes, that subtle vanilla scent is what makes the kitchen feel cozy.

Baking Powder: A small amount helps the cookies rise slightly. It’s not dramatic, but it makes the bite tender rather than dense.

Salt: Just a pinch, enough to sharpen the sweetness and keep the flavor balanced. Without it, the cookie tastes flat.

4) How to Make Keto Coconut Cookies with Almond Flour

Step 1: Preheat the oven to 350°F and set a baking sheet with parchment. This step always feels like the moment of commitment. The oven hums, and the kitchen warms up.

Step 2: In a bowl, stir almond flour, coconut, sweetener, baking powder, and salt. It looks simple, but the dry mix is the base. The mix smells faintly nutty already.

Step 3: Add egg, melted coconut oil, and vanilla. Stir until dough forms. The spoon drags at first, then suddenly the dough comes together in a way that feels satisfying.

Step 4: Scoop dough into tablespoon-sized rounds. Place them on the tray and press gently. They spread a little as they bake, so leave some space.

Step 5: Bake 10 to 12 minutes until edges turn golden. The scent fills the air and you know they’re close before the timer goes off. That’s when the wait feels longest.

Step 6: Rest them on the sheet for five minutes. Then move them to a rack. They firm as they cool, and it’s tempting to sneak one early.

5) Tips for Making Keto Coconut Cookies with Almond Flour

I’ve learned that toasting the shredded coconut before mixing adds a deeper flavor. It’s a small step but worth it. The cookies taste more complex and the chew is better.

If you want cookies that stay crisp on the edge, don’t skip the parchment. It prevents sticking and helps the bottoms bake evenly. I made them once without it and regretted the cleanup.

Another trick is letting the dough rest for five minutes before scooping. It thickens slightly as the almond flour absorbs moisture, which makes shaping easier. These small choices matter when you want consistency in low carb baking.

6) Making Keto Coconut Cookies with Almond Flour Ahead of Time

I like baking a batch in the evening and keeping some dough in the fridge. It holds well overnight and bakes just as nicely the next day. That way, I can have warm cookies without starting from scratch every time.

You can even freeze the shaped dough balls on a tray, then transfer them to a bag. When the craving hits, pop them straight from freezer to oven. They take a minute longer to bake, but the taste stays the same.

It feels reassuring to know there’s cookie dough ready in the freezer. Sometimes it’s the difference between grabbing something processed and enjoying a homemade treat.

7) Storing Leftover Keto Coconut Cookies with Almond Flour

Once cooled, I keep them in an airtight jar. On the counter, they last about a week. The edges soften slightly after a few days, but the flavor remains solid.

If you want to extend their life, the fridge works too. They stay firmer there. For longer storage, freeze them and reheat in a low oven for a few minutes. They come back almost as good as fresh.

It’s worth noting that these cookies rarely last long enough to need storage advice. Between friends and family, the jar empties fast.

8) Try these Dessert recipes next!

9) Keto Coconut Cookies with Almond Flour