Keto Coconut Cookies

These keto coconut cookies are soft, chewy, and require no baking, you won’t believe they are low carb! 4 ingredients and ready in less than 5 minutes! 2 grams net carbs per cookie.

keto coconut cookies

Keto Coconut Cookies

When it comes to simple keto cookies, my favorite recipes to make are peanut butter cookies, shortbread cookies, and these keto coconut cookies. 

Over the past few months, I’ve been battling a pretty intense sweet tooth. I’ve never been one to really crave desserts, but I think the combination of early mornings and late nights have sparked much of this. My mornings tend to be fine but come the afternoon or evening, I’m ready to find something sweet to satisfy it. 

To combat this, I’ve been making smaller treats and something that has some nutritional value. If I’m not making almond butter cookies or no bake cookies, I’ve been recently loving these coconut cookies. 

I’ve been meaning to share a keto coconut cookie recipe for quite some time. It’s been my go-to cookie recipe when I can’t be bothered turning on my oven and it takes minutes to make. It’s made with 4 simple ingredients and the hard part is waiting for them to firm up!

No sugar and no eggs are needed, but you’d never tell. The texture is thick, soft, and pleasantly chewy. The cookies are sweet and full of coconut flavor, without being overpowering.

Two of my friends have recently started a keto diet so I shared some of these with them and they could not believe they were low carb- they thought it had to be loaded with sugar! 

How to make keto coconut cookies

The Ingredients

  • Shredded unsweetened coconut– Try to use finely shredded coconut, as they make the cookies easier to hold their shape. The best kind is macaron style coconut, also known as desiccated coconut. 
  • Almond flourBlanched almond flour works with the shredded coconut to help the cookies hold their shape. Avoid using almond meal, as they will darken the no bake cookies and also have a nuttier flavor. 
  • Maple Syrup– I used keto maple syrup, but if you only have traditional maple syrup, you can use that. 
  • Coconut Oil– To form the dough into cookies and keep their shape!

The Instructions 

Start by adding all your ingredients into the mixing bowl or blender, and mix until combined. If your batter is a little too crumbly, add more syrup, until moist and thick. Next, using your hands, form small balls of dough and place on a lined plate or tray. Press down onto each one, forming a cookie shape.

Now, place the cookies in the refrigerator to firm up, or the freezer if you are in a hurry!

low carb coconut cookies

Tips to make the best low carb coconut cookies

  • If you have a cookie scoop, you can use that instead of your hands to form the cookies.
  • I always use my hands, but lightly wet them beforehand- it makes working with the cookie dough so much easier.
  • Feel free to fold through some chocolate chips, or drizzle some melted chocolate over the top. 
  • Add some lemon extract to give these cookies a lemon coconut flavor.

Storing and Freezing coconut cookies

  • To store: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
  • To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months. 

coconut no bake cookies

More keto cookie recipes to try

keto coconut cookies

Keto Coconut Cookies

These keto coconut cookies are soft, chewy, and full of sweet coconut flavor, you won't believe they are low carb! 4 ingredients and no baking required!
4.91 from 135 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 20 cookies
Calories: 124kcal
Author: Arman

Ingredients

Instructions

  • Line a large plate or baking tray with parchment paper and set aside.
  • In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
  • Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.

Notes

TO STORE: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
TO FREEZE: Place leftover cookies in a ziplock bag and keep them stored away in the freezer. They will freeze well for up to 6 months.
 

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Sodium: 4mg | Potassium: 63mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | NET CARBS: 1g
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    Categories:

    Cookies Desserts Gluten Free Recipes Keto Recipes Paleo recipe Vegan Recipes

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    Comments

    44 thoughts on “Keto Coconut Cookies

        1. I like this recipe a lot. If I could make a suggestion, toasting the coconut flakes before using them in the cookie will add a lot of flavor. Yes, it’s an extra step and maybe 7-10 minutes, but it gives the cookies a deeper, richer taste.

    1. I definitely want to make these, they look great! However, I want to caution you about advertising them as sugar free. Since they have maple syrup in them they are not sugar free. “Sugar” does not just refer to cane sugar, but any carb based sweetener. Thus, maple syrup, cane sugar, honey, corn syrup and agave nectar are all “sugars.” A lot of people avoid cane sugar because they mistakenly think that’s what is meant by eating low sugar. While processed cane sugar is definitely to be avoided, unprocessed whole cane sugar like Sucanat is an acceptable natural sweetener with about the same carbs per volume as honey and maple syrup.

      1. Liz, with all due respect, these are 100% sugar free. As mentioned in the recipe card and within the post, it states that I used monk fruit maple syrup, which has no sugar. Maple syrup/honey are mere suggestions for those who can tolerate those. Enjoy.

    2. Oh my gosh! My Dad LOVES coconut, but can’t have a lot of sugar in his diet for health reasons. Can’t wait to make these for him during the holidays. Thanks for sharing this recipe!!

    3. Wow, $10 for a bottle of syrup! Is there a budget-friendly substitution you can think of? I know you say you can only use 1/4 cup but that bottle isn’t even a full pint.

    4. Do you think pure liquid stevia could be used, or does it need he other sweetener to hold together/ texture? My daughter is only alowed to have pure stevia.

      1. Same thing. They wouldn’t hold together. Might work better if coconut oil wasn’t fully melted. There is no way I could shape these anything close to the picture. They smell delicious and will likely be delicious but they do not hold their shape. Or any shape.

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