Keto Maple Coconut Butter Crunch (Print Version)

Buttery, crunchy maple-coconut cookies with almond flour, toasted coconut and sugar-free maple; low-carb, gluten-free.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups unsweetened shredded coconut
02 - 1 cup almond flour
03 - 1/2 cup chopped pecans or walnuts
04 - 1/2 tsp baking powder
05 - 1/4 tsp fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1/3 cup powdered erythritol (or preferred keto sweetener)
08 - 2 tbsp sugar-free maple syrup
09 - 1 large egg
10 - 1 tsp vanilla extract

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a dry skillet over medium heat, toast the shredded coconut, stirring frequently until lightly golden and fragrant. Let cool.
03 - In a large bowl, whisk together the almond flour, toasted coconut, chopped nuts, baking powder, and salt.
04 - In a separate bowl, mix the melted butter, erythritol, sugar-free maple syrup, egg, and vanilla extract until smooth.
05 - Add the wet ingredients to the dry ingredients and stir until a cohesive dough forms.
06 - Scoop tablespoon-sized portions onto the prepared baking sheet, flattening each mound slightly with your fingers or a fork.
07 - Bake for 15–20 minutes, or until the edges are golden brown.
08 - Allow the cookies to cool completely on the baking sheet for maximum crunch.

# Expert Advice:

01 -
  • The crunch factor is unreal for a keto cookie thanks to toasted coconut and chopped nuts working together.
  • They taste like a cross between a macaroon and a butter pecan candy but keep you firmly in low carb territory.
  • You only need one bowl each for wet and dry ingredients so cleanup is almost effortless.
02 -
  • Do not skip toasting the coconut because raw coconut in these cookies tastes flat and misses the entire point of the recipe.
  • Erythritol can sometimes create a cooling sensation on the tongue so if that bothers you try a monk fruit blend instead.
03 -
  • Press the dough down firmly when shaping because these cookies do not spread much during baking.
  • Let the melted butter cool for a few minutes before adding the egg unless you want accidental scrambled cookie batter.

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