Keto Shredded Coconut Cookies
Delicious low-carb cookies made with shredded coconut, perfect for a guilt-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Diet: Keto
Ingredients
Scale
- 2 large Eggs (or flax eggs for a vegan version)
- 1/2 cup Powdered Erythritol
- 1/3 cup Unsalted Butter or Coconut Oil (or vegan butter)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 2 cups Unsweetened Shredded Coconut
Instructions
- Gather your ingredients.
- Preheat your oven to 350°F (175°C).
- Whisk the eggs (or flax mixture) until combined and set aside.
- Mix the butter or coconut oil with the powdered erythritol until creamy.
- Add the vanilla extract and salt into the mixture.
- Combine the whisked eggs into the creamy mixture until well-blended.
- Fold in the shredded coconut until evenly distributed.
- Form mounds of the cookie mixture onto a lined baking sheet.
- Bake for about 12–15 minutes until golden brown.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a special touch, pair them with whipped coconut cream or almond butter. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 186mg