These Keto Coconut Almond Cookies are so fun and such a nice change from traditional chocolate chip cookies. If you're a coconut fan like me, these will be right up your alley.
Disclaimer: This recipe contains some affiliate links. If you choose to purchase a product through one of these links, I may receive a small commission. This does NOT affect your purchase in any way.
I've always enjoyed coconut desserts…specifically one of my first memories were these delicious coconut muffins I brought in years ago for a school presentation.
I've since made a keto friendly version of these coconut muffins, which you can find on my blog as well.
After successfully making those coconut muffins, I knew I wanted to make keto coconut cookies next. The almonds in this recipe just sort of became a part of these cookies as I had them sitting in my cupboard.
Since the cookies already contained some almond flour, I figured they could be a nice addition.
The base of these keto coconut almond cookies is primarily almond flour and coconut flour.
Then we add shredded coconut and almond slivers along with some almond extract to really bring out the flavour in these cookies (though I think coconut extract would be just as delicious).
These keto coconut almond cookies also contain butter, two different sweeteners, heavy cream and xanthan gum.
We whip the butter with the two sweeteners to get a light and fluffy texture. The two sweeteners aren't technically necessary, you could just use one in these keto coconut almond cookies.
But I love the flavour combination that a brown sugar sweetener like sukrin gold along with a white sugar replacement (powdered monkfruit sweetener) brings to the cookies.
The heavy cream is added to thin the batter slightly and provide flavour. It helps the cookies to flatten a bit so you can get those crispier edges.
Finally, xanthan gum is optional but almost always recommended for any keto cookie recipe because it adds a bit of chew to the cookies and helps them from becoming crumbly when cooled.
Ingredients In Keto Coconut Almond Cookies
- Almond Flour – This is the base for our cookies. It provides the best flavour.
- Coconut Flour – Coconut flour helps to improve the texture of the cookies by thickening the batter and giving them a smoother texture overall.
- Shredded Coconut – You can use shredded, flaked or desiccated if you prefer for the coconut portion of these cookies.
- Slivered Almonds – These add a nice crunch to the cookies. Feel free to use flaked coconut pieces instead if you prefer an all-coconut cookie.
- Butter – I use salted butter for these so just be sure to use a little additional salt if you are using unsalted butter.
- Egg – Make sure this is room temperature so the butter doesn't firm-up again.
- Vanilla Extract – Both pure and artificial work just fine.
- Almond or Coconut Extract – You can use either. I used almond extract in mine.
- Sukrin Gold Sweetener – This is my favourite brown sugar substitute. Swerve brown works as well.
- Powdered Monkfruit Sweetener – This is my go-to sweetener for almost any keto dessert. It blends seamlessly into desserts.
- Baking Soda – This helps our cookies to spread and get a slightly crunchy top.
- Xanthan Gum – Helps provide some chewiness to the cookies.
- Salt – As mentioned above, use just a little more if using unsalted butter.
Tips For Making Keto Coconut Almond Cookies
- These may not seem done when they first come out of the oven, be sure to let them cool fully as they WILL firm up.
- These cookies are also tasty with chopped pecans or sugar free mini chocolate chips added.
- If you want thicker cookies, just barely flatten the tops of the cookies before baking. For thinner, crispier cookies, flatten them before baking (as seen in the photos/video).
Tools I Used To Make Keto Coconut Almond Cookies
- Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site.
- You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
- Nutritional Food Scale – AKA my best friend.
- This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
- Cookie Sheets
- Mixing Bowls
- Whisk
- Spoon
Keto Coconut Almond Cookies
Serves: 24 cookies
Ingredients:
- 1/2 cup butter, 125g
- 1/3 cup sukrin gold sweetener, 64g
- 1/3 cup powdered monkfruit sweetener, 64g
- 1 egg, room temperature
- 1 tsp vanilla extract, 5g
- 1/2 tsp almond or coconut extract, 2g
- 1 cup almond flour, 112g
- 3 tbsp coconut flour, 21g
- 1 cup unsweetened shredded coconut, 80g
- 1/2 cup sliced almonds, 56g
- 1 tsp baking soda, 4g
- 1/2 tsp xanthan gum, 2g
- 1/4 tsp salt
- additional sliced almonds and coconut for topping
Directions:
- Pre-heat the oven to 325*F.
- In a large bowl, beat together the butter and sweeteners until light and fluffy (~2 minutes).
- Add the egg and extracts and beat again until combined.
- In a separate bowl, whisk together the almond flour, coconut flour, shredded coconut, slivered almonds, baking soda, xanthan gum and salt.
- Add the dry ingredients to the wet and stir until a thick batter forms.
- Line cookie sheets with parchment paper and roll the batter into small balls. Flatten each ball slightly and sprinkle the top with additional slivered almonds and shredded coconut if desired.
- Bake the cookies for ~8-9min. The edges should be lightly browned.
- Let the cookies cool FULLY on the tray before trying to remove them. They will firm up and hold together once cooled.
- Serve with a glass of coconut or almond milk and enjoy your Keto Coconut Almond Cookies!
Nutrition per cookie: 113 calories | 10.6g fat | 1.4g NET carbs | 2.2g protein | 1.3g fiber
Keto Coconut Almond Cookies
Ingredients
- 1/2 cup butter 125g
- 1/3 cup sukrin gold sweetener 64g
- 1/3 cup powdered monkfruit sweetener 64g
- 1 egg room temperature
- 1 tsp vanilla extract 5g
- 1/2 tsp almond or coconut extract 2g
- 1 cup almond flour 112g
- 3 tbsp coconut flour 21g
- 1 cup unsweetened shredded coconut 80g
- 1/2 cup sliced almonds 56g
- 1 tsp baking soda 4g
- 1/2 tsp xanthan gum 2g
- 1/4 tsp salt
- additional sliced almonds and coconut for topping
Instructions
- Pre-heat the oven to 325*F.
- In a large bowl, beat together the butter and sweeteners until light and fluffy (~2 minutes).
- Add the egg and extracts and beat again until combined.
- In a separate bowl, whisk together the almond flour, coconut flour, shredded coconut, slivered almonds, baking soda, xanthan gum and salt.
- Add the dry ingredients to the wet and stir until a thick batter forms.
- Line cookie sheets with parchment paper and roll the batter into small balls. Flatten each ball slightly and sprinkle the top with additional slivered almonds and shredded coconut if desired.
- Bake the cookies for ~8-9min. The edges should be lightly browned.
- Let the cookies cool FULLY on the tray before trying to remove them. They will firm up and hold together once cooled.
- Serve with a glass of coconut or almond milk and enjoy your Keto Coconut Almond Cookies!
Video
Notes
Ingredients Links For Keto Coconut Almond Cookies
- Almond Flour - This is the base for our cookies. It provides the best flavour.
- Coconut Flour - Coconut flour helps to improve the texture of the cookies by
- Unsweetened Shredded Coconut - You can use shredded, flaked or desiccated if you prefer.
- Sliced Almonds - These add a nice crunch to the cookies. Feel free to use flaked coconut pieces instead if you prefer an all-coconut cookie.
- Vanilla Extract - Both pure and artificial work just fine.
- Almond or Coconut Extract - You can use either. I used almond extract in mine.
- Sukrin Gold Sweetener - This is my favourite brown sugar substitute. Swerve brown works as well.
- Powdered Monkfruit Sweetener - This is my go-to sweetener for almost any keto dessert. It blends seamlessly into desserts.
- Xanthan Gum - Helps provide some chewiness to the cookies.
Tips For Making Keto Coconut Almond Cookies
- These may not seem done when they first come out of the oven, be sure to let them cool fully as they WILL firm up.
- These cookies are also tasty with chopped pecans or sugar free mini chocolate chips added.
- If you want thicker cookies, just barely flatten the tops of the cookies before baking. For thinner, crispier cookies, flatten them before baking (as seen in the photos/video).
Nutrition
Other Similar Recipes You May Like:
Keto Brownie Cookies
Keto Oatmeal Chocolate Chip Cookies
The Best Keto Shortbread Cookies
Keto No Bake Chocolate Peanut Butter Cookies
Chewy Keto Peanut Butter Cookies
Sarah
Sunday 1st of August 2021
Great biscuits! Unfortunate your recipe doesn’t mention the cream..how much, when etc. I got it from the video but would be worth updating as this is a really good recipe and the cream adds an extra something 🙂