Keto Toasted Coconut Chocolate Chip (Print Version)
Crispy edges, chewy centers, loaded with toasted coconut and sugar-free chocolate chips for a low carb treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups blanched almond flour
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon sea salt
→ Wet Ingredients
05 - 1/3 cup unsalted butter, melted and cooled
06 - 1/2 cup granulated erythritol or monk fruit sweetener
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Mix-ins
09 - 1/2 cup sugar-free chocolate chips
10 - 1/4 cup toasted unsweetened coconut flakes
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Spread shredded coconut on a separate baking sheet and toast in the oven for 3-5 minutes, stirring halfway, until golden brown. Set aside to cool.
03 - In a large bowl, whisk together almond flour, baking soda, and sea salt until evenly distributed.
04 - In another bowl, whisk melted butter and sweetener until well combined. Add egg and vanilla extract, mixing until smooth and fully incorporated.
05 - Pour wet ingredients into dry ingredients and stir until a cohesive dough forms.
06 - Fold in sugar-free chocolate chips and 3 tablespoons of toasted coconut flakes, reserving the remainder for topping.
07 - Scoop tablespoon-sized portions onto prepared baking sheet, spacing about 2 inches apart. Gently flatten each cookie and sprinkle with remaining toasted coconut.
08 - Bake for 10-12 minutes, or until edges are golden brown and centers are set.
09 - Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- These taste like the kind of cookies you'd grab at a fancy bakery, except nobody will believe they're actually keto friendly
- The toasted coconut creates this incredible caramelized crunch that balances the rich chocolate perfectly
02 -
- Over-toasting the coconut happens fast, so stand by the oven and check every minute after the 3 minute mark
- The cookies might look underbaked when you pull them out, but they firm up significantly while cooling
03 -
- Room temperature ingredients mix together more evenly, so take the egg out about 20 minutes before you start baking
- If your dough feels too sticky to handle, chill it in the fridge for 15 minutes before scooping