Go Back Email Link
–+ servings
Chocolate almond coconut keto cookies

Chocolate Almond Coconut Keto Cookies: A Sweet Treat for the Sweetest Season

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15
Author: Gaila - The Petit Gourmet
5 from 6 votes
Print Pin
Chocolate Almond Coconut Keto Cookies. If you're like me, the holidays are all about indulging in your favorite sweets, but it doesn't mean you have to abandon your healthy eating habits. These cookies are the best of both worlds—they're rich, satisfying, and completely keto-friendly!

Ingredients

  • 1 cup almond meal almond flour: This forms the base of the cookie, providing a nutty flavor and healthy fats.
  • 4 tablespoons grated coconut: Adds texture and a subtle sweetness that pairs perfectly with chocolate.
  • 5 tablespoons stevia or to taste: A natural, zero-calorie sweetener that keeps these cookies keto-friendly.
  • 2 eggs: Helps bind the ingredients and gives the cookies their structure.
  • 1 tablespoon baking powder: Ensures the cookies have the right amount of lift.
  • 1 pinch of salt: Enhances the flavor and balances the sweetness.
  • 1 teaspoon vanilla paste: Adds depth of flavor and a lovely aroma.
  • 2 tablespoons coconut oil or melted butter: Keeps the cookies moist and adds richness.
  • 2 ounces bittersweet chocolate 70% – 85%, chopped into small pieces: The chocolate is the star of the show, giving these cookies their decadent flavor.

Instructions

Prepare the Dough

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix Dry Ingredients: In a large bowl, combine the almond meal, grated coconut, stevia, baking powder, and a pinch of salt. Stir well to ensure everything is evenly distributed.
  • Add Wet Ingredients: Add the eggs, vanilla paste, and coconut oil (or melted butter) to the dry ingredients. Mix until the dough comes together.
  • Incorporate the Chocolate: Fold in the chopped bittersweet chocolate, ensuring it’s evenly distributed throughout the dough.

Shape and Bake the Cookies

  • Form the Cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten each ball slightly with a fork; these cookies won’t spread much while baking.
  • Bake: Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cookies are golden brown and crispy around the edges.
  • Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them with a cup of coffee or tea!

Nutrition

Calories: 99kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 22mg | Sodium: 97mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 0.02mg | Calcium: 69mg | Iron: 1mg
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!