27+ Easy Keto Coconut Cookie Recipes You’ll Love

If you’re following a ketogenic diet but still craving something sweet, you’re in the right place!

Keto-friendly cookies can be a game-changer when you’re looking for a delicious, low-carb snack that doesn’t compromise your diet.

In this article, we’ll explore 27 amazing keto coconut cookie recipes that are simple to make, full of flavor, and satisfy your sweet tooth without kicking you out of ketosis.

Whether you’re a coconut lover or simply looking to try something new, these recipes will keep your taste buds happy while sticking to your health goals.

27+ Easy Keto Coconut Cookie Recipes You’ll Love

With so many tasty keto coconut cookie recipes to choose from, there’s no need to feel deprived when you’re on a low-carb journey.

These cookies are not only delicious but also easy to whip up in your own kitchen, offering the perfect balance of sweetness, texture, and healthy fats. .

So go ahead, indulge in these keto treats, and enjoy a guilt-free snack that’s both satisfying and nourishing.

Keep exploring new recipes, and who knows?

Your next favorite cookie might be just a batch away!

Keto Coconut Macaroons

These keto coconut macaroons are a delightful low-carb dessert that combines the rich flavor of coconut with a hint of sweetness, all while being gluten-free and sugar-free. Perfect for anyone following a keto diet, these macaroons are quick to prepare and can be enjoyed as an indulgent treat without the guilt!

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk the egg whites until stiff peaks form.
3. Gently fold in the shredded coconut, erythritol, vanilla extract, almond extract (if using), and salt until well combined.
4. Using a spoon or small cookie scoop, drop spoonfuls of the coconut mixture onto the prepared baking sheet, shaping them into small mounds.
5. Bake for 15-18 minutes or until the edges of the macaroons are golden brown.
6. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These keto coconut macaroons are a sweet, chewy treat that satisfies your sweet tooth without spiking your blood sugar. With the perfect balance of coconut flavor and a light, airy texture, they make for an excellent snack or dessert. Store them in an airtight container at room temperature, and they’ll stay fresh for several days. You can even dip them in sugar-free dark chocolate for an extra indulgent touch!

Keto Coconut Flour Cookies

Keto coconut flour cookies are a fantastic low-carb alternative to traditional cookies, perfect for anyone craving a crunchy and satisfying snack. Made with coconut flour, which is high in fiber and healthy fats, these cookies provide a great balance of nutrition and flavor without compromising on taste. They are easy to make and full of coconut goodness.

Ingredients:

• 1 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and erythritol until smooth.
3. Beat in the eggs and vanilla extract until well combined.
4. In another bowl, combine the coconut flour, shredded coconut, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, flattening them slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are firm.
8. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These keto coconut flour cookies offer a satisfying crunch while still being keto-friendly, making them a great snack option. Coconut flour adds a unique texture and flavor that’s rich and slightly nutty. Plus, they’re high in fiber and healthy fats, making them a great addition to your keto meal plan. You can store them in an airtight container for up to a week. Perfect for a quick snack or to share with friends who follow a low-carb lifestyle!

Keto Coconut Chocolate Chip Cookies

hese keto coconut chocolate chip cookies that combine the tropical flavor of coconut with the rich taste of sugar-free chocolate chips. They’re low in carbs, high in fat, and utterly satisfying, making them a perfect treat for anyone following a ketogenic diet. With a slightly chewy texture and deliciously sweet flavor, they’re sure to become your new favorite cookie.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 cup sugar-free chocolate chips
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, combine the almond flour, shredded coconut, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until a dough forms.
6. Stir in the sugar-free chocolate chips.
7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten them slightly with the back of a spoon.
8. Bake for 10-12 minutes or until the edges are golden brown and the cookies are firm to the touch.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These keto coconut chocolate chip cookies are a deliciously indulgent treat that hits all the right notes when it comes to satisfying your sweet cravings while staying within your low-carb guidelines. The combination of rich chocolate and coconut creates a cookie that’s full of flavor and perfect for keto-friendly snacking. Store them in an airtight container, and they’ll remain fresh for up to a week. Whether for a midday snack or a dessert after dinner, these cookies are sure to be a crowd-pleaser!

Keto Coconut Almond Joy Cookies

These Keto Coconut Almond Joy Cookies bring the beloved combination of coconut, almond, and chocolate into a low-carb, sugar-free cookie format. With healthy fats from the coconut and almonds, these cookies are both satisfying and delicious, making them the perfect treat for anyone looking to indulge without straying from their keto lifestyle.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped almonds
• 1/4 cup sugar-free chocolate chips
• 1 large egg
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and erythritol until fluffy.
3. Beat in the egg, almond milk, and vanilla extract until smooth.
4. In another bowl, combine the almond flour, shredded coconut, cocoa powder, and salt.
5. Gradually add the dry ingredients into the wet mixture, stirring until a dough forms.
6. Stir in the chopped almonds and sugar-free chocolate chips.
7. Scoop tablespoon-sized portions of dough and shape them into balls. Place them on the prepared baking sheet.
8. Bake for 12-15 minutes or until the edges are golden brown.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Almond Joy Cookies deliver a satisfying blend of chocolate, coconut, and crunchy almonds in each bite. With no added sugars and plenty of healthy fats, they make the perfect keto snack or dessert. The combination of cocoa and almonds adds a rich, indulgent flavor that complements the coconut perfectly. These cookies stay fresh for several days when stored in an airtight container, and you can even freeze them for longer storage.

Keto Coconut Pecan Cookies

you love the flavor of pecans paired with coconut, these Keto Coconut Pecan Cookies are the perfect treat. They’re soft, slightly chewy, and packed with nutty goodness. These cookies are a great way to enjoy the taste of rich nuts and coconut while sticking to your keto diet. They’re ideal for a low-carb dessert or snack.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1 large egg
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Add the egg and vanilla extract, beating until combined.
4. In a separate bowl, mix together the almond flour, shredded coconut, cinnamon, salt, and baking powder.
5. Slowly add the dry ingredients to the wet mixture, mixing until a dough forms.
6. Stir in the chopped pecans.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten them slightly with a spoon.
8. Bake for 10-12 minutes or until the edges are golden and the cookies are firm.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Pecan Cookies are a delicious way to enjoy the flavors of rich pecans and coconut while keeping your carb intake in check. The combination of coconut and crunchy pecans provides a satisfying texture, and the hint of cinnamon adds warmth and depth to each bite. Store these cookies in an airtight container, and they’ll remain fresh for up to a week. Perfect for a snack with coffee or tea!

Keto Coconut Cinnamon Cookies

These Keto Coconut Cinnamon Cookies bring a warm, comforting flavor to your low-carb diet. The combination of coconut and cinnamon creates a fragrant, slightly sweet cookie that’s perfect for cozy afternoons. With only a few ingredients, these cookies are easy to prepare and are a great option for anyone on a ketogenic lifestyle.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whisk together the almond flour, shredded coconut, cinnamon, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

These Keto Coconut Cinnamon Cookies offer the perfect balance of coconut and spice. The cinnamon adds a warm, comforting flavor that pairs wonderfully with the sweetness of the coconut. These cookies are soft and slightly chewy, making them the perfect treat for any time of the day. Store them in an airtight container for up to a week, and they’ll remain fresh and ready to enjoy whenever you need a low-carb snack.

Keto Coconut Lime Cookies

For a refreshing twist on a traditional coconut cookie, these Keto Coconut Lime Cookies combine the tropical flavors of coconut with the bright zing of lime. They’re a perfect balance of sweet and tart, making them a refreshing treat that still fits within your ketogenic diet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• Zest of 1 lime
• 2 tablespoons lime juice
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Add the egg, lime zest, lime juice, and vanilla extract, mixing until fully combined.
4. In another bowl, combine the almond flour, shredded coconut, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly. These Keto Coconut Lime Cookies offer a unique, refreshing flavor with the perfect balance of coconut and lime. The zest and juice of the lime bring a burst of citrusy freshness that pairs beautifully with the coconut. These cookies are ideal for a light and tropical keto-friendly treat. Store them in an airtight container, and they’ll stay fresh for up to a week, perfect for a midday snack or an after-dinner dessert.

Keto Coconut Oatmeal Cookies

these Keto Coconut Oatmeal Cookies give you all the familiar comfort of classic oatmeal cookies, but without the carbs. Made with unsweetened shredded coconut and a sugar-free sweetener, these cookies are a satisfying snack with a chewy texture and hearty flavor. They’re perfect for anyone looking to enjoy a low-carb version of an old favorite.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup ground flaxseed (for added fiber)
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred keto sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Add the egg and vanilla extract, mixing until combined.
4. In another bowl, combine the almond flour, shredded coconut, flaxseed, cinnamon, salt, and baking powder.
5. Slowly add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten them slightly with the back of a spoon.
7. Bake for 12-15 minutes, or until golden brown around the edges.
8. Let cool for 5 minutes before transferring to a wire rack.

These Keto Coconut Oatmeal Cookies have the heartiness and chewiness of classic oatmeal cookies, minus the carbs. The flaxseed and coconut provide fiber and healthy fats, while the cinnamon adds a touch of warmth. These cookies are the perfect keto snack or dessert. Store them in an airtight container, and they will stay fresh for up to a week, making them an excellent addition to your keto meal plan.

keto Coconut Peanut Butter Cookies

These Keto Coconut Peanut Butter Cookies are a rich, satisfying treat that combines the creamy, nutty flavor of peanut butter with the tropical sweetness of coconut. They’re soft, chewy, and low-carb, making them an ideal snack or dessert for anyone following a ketogenic lifestyle.

Ingredients:

• 1/2 cup natural peanut butter (unsweetened)
• 1 cup unsweetened shredded coconut
• 1/4 cup erythritol or preferred keto sweetener
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the peanut butter, erythritol, egg, vanilla extract, and salt until smooth.
3. Stir in the shredded coconut and baking powder until well combined.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and slightly flatten with a fork.
5. Bake for 10-12 minutes or until golden brown around the edges.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

hese Keto Coconut Peanut Butter Cookies are rich, nutty, and packed with flavor. The combination of coconut and peanut butter creates a perfectly indulgent yet low-carb cookie that’s sure to satisfy your cravings. These cookies stay fresh for up to a week when stored in an airtight container, or you can freeze them for longer storage. They’re a great treat for any occasion!

Keto Coconut Chia Seed Cookies

Keto Coconut Chia Seed Cookies are a healthy, nutrient-packed treat that combines the richness of coconut with the superfood benefits of chia seeds. High in fiber and omega-3 fatty acids, these cookies provide a crunchy texture with a tropical twist, making them a perfect choice for a low-carb snack.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In another bowl, combine the almond flour, shredded coconut, chia seeds, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten them slightly with a spoon.
7. Bake for 10-12 minutes or until golden brown. These Keto Coconut Chia Seed Cookies are not only delicious but also packed with nutrients. The chia seeds add a subtle crunch and offer a healthy boost of fiber and omega-3s, while the coconut provides a tropical sweetness. These cookies make a great snack or dessert, and you can store them in an airtight container for up to a week. They’re a great way to satisfy your sweet tooth while keeping your carb count low!

Keto Coconut Pumpkin Cookies

These Keto Coconut Pumpkin Cookies bring together the warm flavors of fall with the tropical sweetness of coconut. With a hint of cinnamon and nutmeg, they offer a comforting, spiced flavor that’s perfect for cooler weather. Made without added sugars, these cookies are a guilt-free way to enjoy the season’s best flavors.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup pumpkin puree
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and pumpkin puree until combined.
4. In another bowl, mix together the almond flour, shredded coconut, cinnamon, nutmeg, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
7. Bake for 12-15 minutes or until golden brown around the edges.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

these Keto Coconut Pumpkin Cookies are a delightful way to enjoy the flavors of fall while staying on track with your keto diet. The coconut provides a tropical twist, while the pumpkin and spices create a comforting, aromatic flavor. They’re perfect for cozy afternoons and can be stored in an airtight container for up to a week. You can even freeze them for future snacking!

Keto Coconut Hazelnut Cookies

these Keto Coconut Hazelnut Cookies are a luxurious treat with the rich flavor of hazelnuts paired with the sweetness of coconut. The cookies are crunchy yet tender, and the nuttiness of hazelnuts adds a delightful depth to the coconut base, making them a perfect keto-friendly indulgence.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup hazelnuts, chopped
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Add the egg and vanilla extract, beating until well combined.
4. In another bowl, combine the almond flour, shredded coconut, chopped hazelnuts, salt, and baking powder.
5. Gradually fold the dry ingredients into the wet ingredients, stirring until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten them slightly with a spoon.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

hese Keto Coconut Hazelnut Cookies are a deliciously rich treat that’s perfect for anyone who loves the combination of coconut and nuts. The chopped hazelnuts add a lovely crunch, and the coconut offers a sweet, tropical flavor that makes these cookies irresistible. Store them in an airtight container, and they’ll stay fresh for up to a week. These cookies are ideal for snacking or as a low-carb dessert.

Keto Coconut Strawberry Cookies

These Keto Coconut Strawberry Cookies combine the sweetness of coconut with the juicy flavor of strawberries, creating a refreshing and light cookie. The added strawberries bring a burst of natural sweetness, while the coconut gives them a chewy, satisfying texture. This low-carb treat is perfect for anyone who loves fruity desserts on a ketogenic diet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1/4 cup freeze-dried strawberries, crushed
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In another bowl, combine the almond flour, shredded coconut, freeze-dried strawberries, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
7. Bake for 12-15 minutes, or until golden brown around the edges.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Strawberry Cookies are the perfect balance of fruity and tropical flavors. The freeze-dried strawberries offer concentrated sweetness without adding carbs, while the coconut provides a chewy base. These cookies are light, refreshing, and perfect for a keto-friendly dessert or snack. Store them in an airtight container, and they’ll stay fresh for up to a week. Enjoy these cookies with a cup of tea or coffee for the ultimate treat!

Keto Coconut Cherry Cookies

These Keto Coconut Cherry Cookies offer a sweet, tart twist to your typical coconut cookie. The combination of coconut and dried cherries creates a chewy, flavorful treat that’s low in carbs and rich in healthy fats. Ideal for those looking to satisfy their sweet tooth without breaking their keto diet.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup dried unsweetened cherries, chopped
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until combined.
4. In another bowl, mix together the almond flour, shredded coconut, dried cherries, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
7. Bake for 12-15 minutes, or until golden brown.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Cherry Cookies are a sweet yet tart option for anyone craving a fruity, chewy cookie. The dried cherries add a burst of flavor without adding sugar, making them the perfect addition to your keto dessert repertoire. Store them in an airtight container for up to a week, and they’ll remain fresh and delicious. These cookies make a great treat for any time of day!

Keto Coconut Maple Cookies

These Keto Coconut Maple Cookies capture the sweet, warm essence of maple syrup without any sugar. Using a sugar-free maple syrup alternative and the rich flavor of coconut, these cookies are soft, chewy, and bursting with flavor. Perfect for those who miss the comforting taste of maple on a keto diet, these cookies offer the best of both worlds: indulgence and low-carb goodness.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup sugar-free maple syrup
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sugar-free maple syrup until smooth.
3. Add the egg and vanilla extract, beating until well combined.
4. In another bowl, mix together the almond flour, shredded coconut, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
7. Bake for 10-12 minutes or until golden brown.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

hese Keto Coconut Maple Cookies are a comforting, sweet treat that brings the warm flavors of maple into a low-carb, keto-friendly dessert. The sugar-free maple syrup alternative offers the perfect balance of sweetness, while the coconut adds a chewy texture and rich flavor. These cookies are perfect for satisfying your sweet tooth while keeping carbs in check. Store them in an airtight container, and they will stay fresh for up to a week.

Keto Coconut Raspberry Cookies

Keto Coconut Raspberry Cookies offer the perfect blend of sweet coconut and tart raspberries, creating a fruity and tropical treat. These cookies are low in carbs and full of healthy fats, making them an ideal snack for those following a ketogenic lifestyle. The fresh raspberry flavor adds a refreshing touch to the coconut base, making them a delicious and satisfying indulgence.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup fresh raspberries, mashed
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until fully combined.
4. In another bowl, combine the almond flour, shredded coconut, salt, and baking powder.
5. Gently fold the mashed raspberries into the dough mixture.
6. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
8. Bake for 12-15 minutes, or until golden brown around the edges.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Raspberry Cookies are the perfect combination of tart and sweet, with the coconut providing a chewy, satisfying base for the fresh raspberries. The natural sweetness from the raspberries perfectly complements the coconut’s richness, and the cookies are just the right amount of sweet to satisfy your cravings. Store them in an airtight container for up to a week, and they make a great snack or dessert for any time of day.

Keto Coconut Chocolate Chip Cookies

Keto Coconut Chocolate Chip Cookies combine the classic chocolate chip cookie with the tropical flavor of coconut, creating a delicious, low-carb indulgence. With sugar-free chocolate chips and a rich coconut base, these cookies are a guilt-free way to satisfy your sweet tooth without sacrificing flavor.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until fully combined.
4. In another bowl, combine the almond flour, shredded coconut, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Fold in the sugar-free chocolate chips.
7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
8. Bake for 10-12 minutes, or until golden brown around the edges.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Chocolate Chip Cookies are the perfect treat for anyone who loves chocolate and coconut. The combination of sugar-free chocolate chips with coconut creates a rich, indulgent flavor while keeping the carbs low. These cookies are a great way to satisfy your sweet cravings without straying from your keto goals. Store them in an airtight container, and they’ll stay fresh for up to a week.

Keto Coconut Caramel Cookies

hese Keto Coconut Caramel Cookies combine the rich flavors of coconut and caramel in a low-carb, sugar-free treat. The homemade caramel flavor comes from a keto-friendly sweetener and coconut milk, creating a cookie that’s both chewy and indulgent. They’re perfect for those who want to enjoy the decadent flavor of caramel without the sugar.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1/4 cup canned coconut milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg, vanilla extract, and coconut milk until fully combined.
4. In another bowl, mix together the almond flour, shredded coconut, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
7. Bake for 12-15 minutes, or until golden brown around the edges.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Caramel Cookies are rich, indulgent, and have the perfect balance of caramel and coconut flavors. The addition of coconut milk creates a smooth, caramel-like flavor that complements the sweetness of the coconut. These cookies are perfect for a keto-friendly treat. Store them in an airtight container for up to a week.

Keto Coconut Macadamia Cookies

hese Keto Coconut Macadamia Cookies are a luxurious, nutty treat with the rich, buttery flavor of macadamia nuts and the tropical sweetness of coconut. They’re soft, chewy, and perfect for anyone craving a low-carb, keto-friendly snack or dessert. These cookies are simple to make, yet so delicious and satisfying.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup macadamia nuts, chopped
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In another bowl, combine the almond flour, shredded coconut, chopped macadamia nuts, salt, and baking powder.
5. Gradually fold the dry ingredients into the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
7. Bake for 10-12 minutes, or until golden brown around the edges.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Macadamia Cookies are a decadent, nutty treat that brings together the richness of macadamia nuts with the tropical sweetness of coconut. The buttery texture and crunchy macadamias provide a satisfying bite, while the coconut adds a chewy, sweet base. Store these cookies in an airtight container, and they will stay fresh for up to a week. Perfect for keto snacking or as a dessert to impress guests!

Keto Coconut Poppy Seed Cookies

Keto Coconut Poppy Seed Cookies are a delightful, light treat with a subtle crunch from the poppy seeds and a chewy coconut base. These cookies are low in carbs but high in flavor, making them a perfect snack or dessert for anyone on a keto diet. The poppy seeds add a unique texture and nutty flavor to the coconut, making these cookies truly special.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1 tablespoon poppy seeds
• 1/4 cup erythritol or preferred keto sweetener
• 1/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and erythritol until smooth.
3. Beat in the egg and vanilla extract until fully combined.
4. In another bowl, combine the almond flour, shredded coconut, poppy seeds, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with a spoon.
7. Bake for 10-12 minutes, or until golden brown around the edges.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Keto Coconut Poppy Seed Cookies offer a delightful crunch with the unique flavor of poppy seeds paired with the sweetness of coconut. They’re low in carbs and high in flavor, making them an ideal choice for a keto-friendly dessert. Store them in an airtight container for up to a week and enjoy them as a snack or

Note: More recipes are coming soon