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When following a high fat diet, it’s always good to have sugar-free low carb bites around the home.
If you have ready to eat high carb foods in your house, then having ready-made mini keto snacks to munch on is of particular importance. These gluten-free coconut flour cookies do just the job.
We always try to have plenty of keto and protein snacks in the house to tuck in when feeling peckish or as a treat.
If you prepare all your recipes, it will work out a lot cheaper, and you’ll know precisely what you’re eating.
That includes no MSG, added sugars, or preservatives.
Also, if you have a busy or hectic lifestyle, you should save yourself time and make bigger portions whenever possible.
Place finished recipes in the fridge to keep for up to a week or freeze if you’re not going to get through all sugar-free baked goodies.
Ingredients and Bakeware
Most of the time, we like to keep it simple and cook easy gluten-free recipes. Low carb recipes using simple ingredients generally make it easier to hit macros target and stay in ketosis.
We have huge amounts of coconut flour, coconut oil, and almond flour. Some of our favorites to bake are almond treats and these simple keto coconut flour cookies.
Sugar-free sweeteners are key on a ketogenic diet, so we replace sugar with Stevia, Truvia, or Erythritol. For this recipe, we are using Truvia.
You can use sugar but net carbs will skyrocket, and I tend to aim for 100g maximum per day.
We use a Silpat non-stick silicone baking mat to ensure the sugar-free coconut flour cookies don’t stick. We use this for keto brownies, cookies, and other low carb baked treats.
How To Make Low Carb Coconut Flour Cookies
Stir together coconut flour, baking powder, and salt in a bowl.
In a different bowl, whisk butter and coconut oil together.
Add your desired sweetener and whisk until fluffy.
Add eggs, coconut milk, vanilla bean paste, and whisk thoroughly.
Combine dry ingredients with wet ingredients, whisking or stirring until thoroughly combined.
The dough must have a thick consistency. Add more coconut flour if too liquidy.
You have two options depending on how you like the presentation of your cookie.
Either flatten out the batter with a rolling pin for your desired girth. We are aiming for around ¼ inch. Cut out circular shapes for your cookies.
Or you can make into small balls then press down with a fork for decoration.
We made both versions so you can decide for yourself.
Place dough onto a silicone mat or an ungreased cookie sheet.
Bake at 360°F for 8-10 minutes until edges begin to brown.
If you bake the cookies any longer than 10 minutes they may burn.
Keep an eye on them until edges start to brown. Be sure to let them cool for 10 minutes.
- Stir together coconut flour, baking powder, and salt in a bowl.
- In a different bowl, whisk butter and coconut oil together.
- Add your desired sweetener and whisk until fluffy.
- Add eggs, coconut milk, vanilla bean paste and whisk thoroughly.
- Combine dry ingredients with wet ingredients, whisking until thoroughly combined.
- The dough must have a thick consistency. Add more coconut flour if too liquidy.
- Flatten out with a rolling pin for your desired girth. We are aiming for around ¼ inch.
- Cut out circular shapes for your cookies.
- Place dough onto a silicone mat or an ungreased cookie sheet.
- Bake at 360°F for 8-10 minutes until edges begin to brown.
Flattening the dough before placing it in the oven helps the cookies keep their shape and prevents it from crumbling apart during baking.
These coconut flour keto cookies will keep in the fridge to keep fresh for up to a week.
Freeze any leftovers if you notice they won’t be eaten in time.
Nutrition Information:Yield: 32 Serving Size: 1 Cookie
Amount Per Serving:Calories: 73Total Fat: 6.1gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 55mgCarbohydrates: 1.7gNet Carbohydrates: 0.5gFiber: 3.1gSugar: 1.2gProtein: 2.3g
Nutritional information is estimated.
Be sure to check out our other keto, gluten-free recipes and ketogenic resources.