Keto coconut cookies can be done in less than half an hour. They will provide us with healthy fats and are acceptable in keto nutrition! These coconut cookies sound too good to be true.
This dessert is a great healthy substitute for a traditional sugar cookie, as it is made without one key component, namely sugar. Not only are coconut sweets low in calories and carbohydrates, they are also the perfect dessert for the journey.
So what’s in these coconut cookies that makes them the perfect keto temptation?
The ingredients in these cookies include easy-to-find products that we find in the fridge – eggs, coconut oil, Steviola (a low carbohydrate sweetener), coconut flour and a pinch of vanilla flavor. One cookie has on average less than one gram of pure carbohydrates and less than 2 grams of protein.
Yes, you read correctly – no more than one gram of pure carbohydrates per cookie!
If you don’t have coconut flour on hand, you can use almond flour. This also applies to the Steviola sugar substitute – you can also use liquid Steviola with vanilla.
Cookies should not be a stress and calorie bomb with a high carbohydrate content that can take you out of ketosis. On the contrary! With the healthy fats and lack of carbohydrates in these sweet coconut cookies, you will eat something sweet and delicious, but you will be sure to stay in ketosis.
Baking with coconut flour can be a challenge! But it’s worth it because it offers a texture that is slightly softer and denser than traditional flour, and the scent is great. It also adds a touch of natural sweetness to the baked goods without the intrusive taste of coconut, which makes it a great baking option even if you don’t want to make a coconut-flavored dessert.
Coconut flour is a great option for anyone who is allergic to almonds or those looking for gluten-free food.
Depending on the climate and temperature, the coconut oil can be smooth, liquid, firm or even crumbly. If we want the butter to be soft, we can put it in a warm (not hot) oven for a few minutes. Remove it after five minutes – the oven will not reach 175 degrees, but the oil will become soft. Or we can liquefy it by putting it in a water bath at a moderate temperature. For top-quality cold-pressed coconut oil, see HERE.
Ingredients required for 12 coconut cookies:
2 large eggs
½ hours soft coconut oil
5 tbsp. Steviola powder
6 tbsp coconut flour
1 tsp baking powder
½ Teaspoon salt
Let’s start preparing:
Heat the oven to 175 degrees.
In a large bowl, whisk together the eggs, coconut oil and vanilla extract with foam. Add Steviolata and mix. Add the rest of the dry ingredients and mix well to form a dough.
If the mixture is not thick enough, add 1 tbsp. coconut flour.
Coat the baking paper with a little coconut oil and put in the pan. We make 12 round cookies and set them apart from each other in the pan. Bake in 10 minutes.
Let them cool before consumption.
We may store cookies in a hermetically sealed box at room temperature or in a refrigerator (up to 7 days).
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