After tasting these crunchy, buttery, and succulent Keto Coconut Shortbread Cookies, you can only marvel at how a keto diet can be so satisfying and enjoyable. These cookies are super easy to make: take one bowl, mix the 5 ingredients, shape into cookies, and bake. That’s it! So easy and delicious that I bet they will become staples in your keto cookie repertoire.
How to make these 5-Ingredient Keto Coconut Shortbread Cookies
Like said, these cookies are extremely easy to make. There is one thing to remember, though: after baking the cookies, they are very fragile and soft when they are hot. However, they become crunchy and hold well together once cooled. So, patience is a virtue here as well. Wait until the cookies are cooled to hold well together before removing them from the baking sheet.
Another thing, you need erythritol for this recipe as the cookies won’t hold together with another sweetener like stevia or monk fruit. Erythritol is also responsible for the crunchy texture of these cookies.
That’s it, let’s take a look at how to prepare these easy keto cookies:
Take a bowl and add all ingredients, that is, 1 cup (240 ml) almond flour…
…1/2 cup (120 ml) desiccated unsweetened coconut (Note! Shredded coconut might also work even it’s a different thing)…
…1/3 cup (80 ml) vanilla-flavored grass-fed whey protein (my favorite is Jarrow Formulas, the vanilla smell and flavor are unbelievably attractive)…
…1/3 cup (80 ml) erythritol crystals…
…and finally, 1 stick (4 oz = 115 g) unsalted organic butter, softened.
…until smooth dough forms. This takes about 1-2 minutes.
Shape the dough into walnut-sized balls. Place the balls on a baking sheet lined with parchment paper.
Flatten the balls with your fingertips so that the cookies are about 1/2 inch (1.3 cm) high.
Bake at 300 °F (150 °C) for about 8-12 minutes, until the edges are golden brown and the center has risen a bit. Don’t let get too brown!
Remove from the oven.
Let cool to room temperature before removing from the baking sheet. This is important as the cookies are very fragile when hot.
How I came up with this Keto Coconut Shortbread Cookie recipe
For some time, I’ve fancied keto cookies with coconut. To be honest, I’m not that big fan of coconut, but from time to time, I get a craving for something coconutty, be it chocolate, cookies, cake, or some other sweet keto treat.
I thought cookies would be an easy and scrumptious indulgence to satisfy my current coconut treat cravings. Easy, indeed, as I knew I could use my to-go keto cookie recipe to tweak it to suit my coconutty needs. Actually, there is an improved version of that cookie recipe in my Low Sugar, So Simple book.
The only thing to consider was how to get coconut into the cookies. I decided to add desiccated coconut to the dough for taste and texture. But how much? And should I reduce the amount of almond flour to compensate the added coconut?
After pondering the amounts, I decided to increase the amount of butter rather than reduce other ingredients. My only concern was whether the desiccated coconut was going to provide enough flavor to my cookies, as I now replaced the toffee stevia from the original recipe with desiccated coconut.
However, as I was using a wonderful and very tasty vanilla-flavored whey protein, I was sure it was enough to provide flavor so that I don’t have to add any other flavorings or more sweetener.
Now, I was ready to conduct my first experiment. I mixed the ingredients into a stiff dough and shaped it into cookies. I baked the cookies in the usual way.
The smell of the cookies was amazing when I removed them from the oven. I hardly could wait for them cool before tasting! Once the cookies were cooled enough to hold well together, I took the first bite. How delicious the cookies were! The coconut was lending sublime taste and delicious, succulent texture. These Keto Coconut Shortbread Cookies were satisfying my coconut and cookie cravings in a perfect way!
Here’s the recipe for you to enjoy:
- 1 cup = 240 ml almond flour
- 1/2 cup = 120 ml desiccated unsweetened coconut
- 1/3 cup = 80 ml grass-fed vanilla-flavored whey protein
- 1/3 cup = 80 ml erythritol crystals
- 1 stick = 4 oz = 115 g unsalted organic butter, softened
- Preheat the oven to 300 °F (150 °C).
- Combine all ingredients in a large bowl.
- Knead with clean hands until a smooth dough forms. This takes about a minute or two.
- Shape the dough into walnut-sized balls, place them on a baking sheet lined with parchment paper and flatten with fingertips.
- Bake for 8-12 minutes, or until golden brown. Be careful and keep your eye on the cookies as they get too brown very easily.
- Remove from the oven. Let cool completely before removing from the baking sheet. (Important! The hot cookies are very fragile but they hold very well together once cooled.)
Store in a cool and dry place.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Kerrygold Pure Irish Butter, Unsalted, 8 oz
Yupik Organic Dried Desiccated Coconut, 1 Lb
Anthony's Almond Flour Blanched, 2 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Anthony's Erythritol Granules, 5 lb, Non GMO, Natural Sweetener, Keto & Paleo Friendly
Jarrow Formulas Whey Protein Grass Fed, Sports Nutrition, Vanilla, 370 g, 13.8 Ounce (VAN1G)
|Per cookie if 18 cookies in total
Tips for variation
Even these cookies have a wonderful taste, you can amp it up with natural flavors. For even more coconut flavor, add 1 teaspoon natural coconut flavoring, or replace part of the erythritol (not all!) with coconut-flavored stevia.
Another way to enhance the coconut flavor is to toast the desiccated coconut in a hot and dry skillet. Just be very careful not to burn the coconut. It actually takes less than a minute to toast the coconut in a skillet.
Coconut is a perfect match with citrus flavors. You can add some, about 1 teaspoon, freshly grated lemon or lime peel to the dough. Freshly grated orange peel is also a fantastic way to get fruity orange flavor without excess carbs.
Other fascinating add-ons are natural maple flavoring, almond flavoring, and vanilla extract. Spices like ginger and Ceylon cinnamon also go great with coconut.
For real indulgence, add a glaze to the cookies. Chocolate glaze is always a surefire hit, but other glazes, like this sugar-free lemon glaze work wonders, too.
This week, I have been busy with my Ketokamu baking mix development. I’ve again tried the mix in several keto baked goods. I’m actually really surprised how well it works in several different creations. From pizza crust to donuts, muffins, and cakes, it works so well in everything!
Oh yes, it makes a perfect tortilla as well:
On Thursday, we gathered with other Ketokamus, and I let them taste my creations. We also had some drink mixture recipes to try out – more about those later.
On Friday, I remembered that I had promised two berry recipes to one magazine, and the deadline was actually Friday! Quickly, I developed two recipes, which actually succeeded surprisingly well. As they both contain only 5 ingredients, I’m planning to post them here on my blog as well. Here’s one of the recipes (you might notice that I use the same jar for the jam than for these cookies):