Keto Toasted Coconut Almond (Print Version)

Buttery, crisp almond flour cookies with toasted coconut and sliced almonds. A satisfying low-carb treat ready in 30 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups almond flour
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup sliced almonds
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1/2 cup erythritol or preferred keto sweetener
08 - 1 large egg
09 - 1 teaspoon vanilla extract

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Spread shredded coconut and sliced almonds evenly on the baking sheet. Toast in the oven for 5–7 minutes until golden and fragrant, stirring once halfway. Remove and let cool.
03 - In a large bowl, whisk together almond flour, baking powder, and sea salt.
04 - In a separate bowl, whisk melted butter with erythritol until well combined. Add the egg and vanilla extract, and mix until smooth.
05 - Fold the toasted coconut and sliced almonds into the wet ingredients.
06 - Add the dry mixture to the wet mixture, stirring until a soft dough forms.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly with your fingers.
08 - Bake for 10–12 minutes, or until edges are golden brown.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like the buttery coconut cookies you remember but with only 1 net carb each
  • The toasted coconut and almonds create this incredible crispy outside, tender inside texture
  • Everything comes together in one bowl and they freeze beautifully for last minute guests
02 -
  • Pressing the cookies too flat will make them crisp and thin, while leaving them taller keeps them soft and chewy
  • The cooling time on the baking sheet is non negotiable, they crumble if moved too soon
  • Different sweeteners have different sweetness levels, taste your dough and adjust if needed
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with
  • Use a cookie scoop for uniform sizing and even baking

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