Chocolate Coconut Cookies are a chewy and chocolate low-carb delight!
Who says keto can’t be decadently delicious? This recipe for chocolate chip and coconut cookies is the perfect snack to satisfy a sweet tooth—without any of the guilt! Grab a few cookies and a glass of detox water, and enjoy loving the low carb lifestyle!
Chocolate Coconut Cookies
© Easy Low Carb.com
PIN IT to your DESSERTS Board for later!
Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas!
Chocolate Chip and Coconut Cookies
- One bowl, one pan, and a few minutes are all it takes to get melt-in-your-mouth, chocolatey cookies. Low fuss, low muss!
- A quick and easy recipe with only 6 ingredients means cookies can be ready in mere minutes!
- Healthy fats like coconut, pecans, and butter make these little nuggets not only yummy but satisfying enough to keep hunger pangs away!
- Flour and sugar-free, these chocolate coconut cookies are a great after-school snack or desktop pick-me-up to keep everyone energized all day long!
Cookie Ingredients
CHOCOLATE Sugar-free chocolate chips are popular for baking and easy to find. Dark chocolate chips have a more intense flavor, but semi-sweet chips can be used as well.
SWEETENER Swerve is a sugar-free alternative free from calories and doesn’t raise insulin, so it’s an excellent ingredient for low-carb, no-sugar cooking.
BUTTER Real butter brings a rich, full flavor to baked goods and is one of the healthy fats seen in many keto diets.
NUTS Pecans give these cookies a crunchy, delicate flavor, but chopped walnuts or macadamia nuts make good substitutes as well.
How to Make Chocolate Coconut Cookies
This is the easy part!
- Combine all ingredients in a bowl and scoop by heaping tablespoons on a prepared baking sheet.
- Bake (per the recipe below) until tops are lightly browned. Cool completely.
Recipe Tips!
- For higher rising cookies, chill the cookie dough up to 30 minutes before baking. This will solidify the butter and make for a chewier cookie. Use a watermelon scoop or small ice cream scoop for uniformly sized cookies.
- For extra crunchy nuts, lightly toast them in a dry sauté pan until they are barely fragrant. Let them cook and add to the recipe.
- Keep cooled cookies in a zippered bag or air-tight container for up to a week at room temperature.
- To freeze cookie dough for future snack attacks: roll the dough into a log and wrap it in plastic wrap. Label with the date on the outside and freeze for up to 6 weeks.
Other Low Carb Snacks To Try!
- Keto Peanut Butter Cookies – a tasty treat.
- Basic Chaffle Recipe – so versatile!
- Air Fryer Daikon Fries – quick to make.
- Air Fryer Stuffed Mushrooms – easy appetizer or snack.
Chocolate Coconut Cookies
Ingredients
- ⅓ cup butter softened
- 3 Tablespoons Swerve sweetener
- 4 egg yolks
- 1 cup sugar-free chocolate chips
- 1 cup unsweetened coconut flakes
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350°F. Cover a baking sheet with parchment paper.
- Combine all ingredients in a medium bowl.
- Scoop heaping tablespoons onto the prepared baking sheet.
- Bake for 14 minutes or until lightly browned. Cool completely.
- Cool completely and store in the refrigerator.
Nutrition
REPIN this Chocolate Coconut Cookies recipe!
5
Kathy H says
Seems like a lot of carbs for 1 cookie altho these look like they might just be worth it! Is the nutrition calculated with the swerve included maybe?
Easy Low Carb EW says
The Swerve sweetener is included in the nutrition information.