Name: Low Carb Chocolate Chip Coconut Cookies
Prep time: 10 min
Cook time: 14 min
Yield: 23
Ingredients: 1/2 cup firm coconut oil (or shortening); 1 cup Swerve (granulated) (or Splenda); 1 large egg; 1 tsp coconut extract (or pure vanilla extract); 1 1/4 cup almond flour; 1/4 tsp ground cinnamon; 1/2 tsp baking powder; 1 cup unsweetened coconut flakes; 2 egg whites (large); 1 cup keto chocolate chips (or dark chocolate chips)

Keto or Low Carb Chocolate Chip Coconut Cookies made with almond flour and no added sugar. They are light, soft, and yummy. Small bites of heaven that are indulgent yet guilt-free!

Cookies? I love them all. But let’s get real, they can expand your waistline like no other treat.

Because cookies are small-portioned, it can be tempting to have more than one… or maybe it is simply that they are just too good to resist!

Well, you can catch a break with our Low Carb Dark Chocolate Chip Coconut Cookies. That’s right!

They are made from just a few ingredients, including almond flour, which is keto-friendly and gluten-free. And what’s more: these keto cookies are sugar-free, too!

They are ideal not only for those on a low carb/keto diet but also for those who are diabetic, lactose intolerant, or gluten intolerant. All of this makes them healthy without compromising on flavor. They are so DARN DELISH folks!

Make them for yourself or give them away as edible presents. After all, Christmas will be here sooner than you think.

HOW TO MAKE LOW CARB CHOCOLATE CHIP COCONUT COOKIES

Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.

In the bowl of an electric mixer, cream shortening/coconut oil and Splenda at low speed until combined. Beat egg and coconut extract. Then, stir in almond flour, baking powder, and coconut flakes until homogeneous (SEE PIC.1).

If desired, mix in 1/2 cup chocolate chips or reserve them to top cookies later on.

In another bowl, beat egg whites at high speed until stiff. Make sure beaters are clean, otherwise whites won’t get stiff. Next, fold in stiff beaten whites into flour-egg mixture.

Using a cookie scoop, drop scoops of the cookie batter onto lined baking sheet, leaving about 1-inch apart between them (SEE.PIC 2).

Bake for about 12-16 minutes or until set and lightly brown on the edges. Transfer pan to a rack and let coconut cookies cool (SEE. PIC 3).

In a microwave-safe bowl, melt 1/2 cup chocolate chips and drizzle over cookies (SEE. PIC 4). If desired, dip bottom of low carb coconut cookies into melted chocolate (SEE. PIC. 5).

Let set and garnish as desired. Enjoy!

COOK’S NOTES FOR KETO COOKIES

Use sugar-free/keto chocolate chips, or dark chocolate chips for these almond flour cookies.
Since almond flour is made from ground blanched almonds, we can that say our Chocolate Chip Coconut Cookies are flourless cookies.
They are also dairy-free and paleo!
You can add dark chocolate chips into the batter, or cut some extra calories by using a few chips as a topping for these low carb cookies.
I used fresh pomegranate seeds as a garnish, giving our Chocolate Chip Coconut Cookies a Christmasy touch. But you don’t have to!
Make sure melted chocolate is smooth in order to drizzle on, and also to dip keto cookies into.
As a sweetener you can use Swerve, which has less carbs, or Splenda.
STORE cookies in a clean airtight container at room temp for up to 3 days. Freeze Chocolate Chip Coconut Cookies (without drizzle) wrapped well in plastic wrap and then placed into plastic bags, for up to 1 month.

OTHER COOKIE RECIPES:

PIN & ENJOY!

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