Keto Mocha Coconut Cookies (Print Version)

Rich chewy chocolate espresso coconut treats, sugar-free and keto-friendly with just 1g net carbs each.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups unsweetened shredded coconut
02 - ½ cup almond flour
03 - ¼ cup unsweetened cocoa powder
04 - 2 tbsp finely ground espresso or instant coffee granules
05 - ½ tsp baking powder
06 - ¼ tsp sea salt

→ Wet Ingredients

07 - 2 large eggs
08 - ½ cup granulated erythritol or preferred keto sweetener
09 - ⅓ cup unsalted butter, melted
10 - 1 tsp vanilla extract

→ Optional

11 - ½ cup sugar-free dark chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine shredded coconut, almond flour, cocoa powder, espresso powder, baking powder, and salt. Mix until evenly distributed.
03 - In a separate bowl, whisk eggs, erythritol, melted butter, and vanilla extract until smooth and well incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir until a thick, cohesive batter forms. Fold in chocolate chips if using.
05 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
06 - Bake for 10 to 12 minutes, or until edges are set and tops appear dry.
07 - Allow cookies to rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • You get that perfect coffee shop mocha flavor without spiking your blood sugar or kicking you out of ketosis
  • The texture is somewhere between a chewy macaroon and a fudgy brownie, hitting all the right nostalgic notes
02 -
  • These cookies continue to firm up as they cool, so do not be tempted to bake them longer than 12 minutes
  • The espresso powder is not optional if you want that mocha flavor, but instant coffee granules work in a pinch
03 -
  • Let the dough rest for 10 minutes before scooping to prevent excessive spreading
  • Chill the baking sheet with formed cookies for 5 minutes before baking for thicker results

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