Description
Coconut Chocolate Cookies offer a delightful combination of rich chocolate and sweet, tropical coconut in a soft, chewy bite. These cookies are easy to make and quickly become a go-to low-carb treat for coffee breaks or dessert. With the perfect balance of sweetness from powdered erythritol and a satisfying crunch from dark chocolate pieces, they’re both indulgent and guilt-free. The use of coconut flour keeps these cookies low in carbs, while butter and eggs add a rich, moist texture that melts in your mouth. Ideal for anyone following a keto or low-sugar diet, each cookie contains just 2g net carbs, making them a smart choice for satisfying your sweet tooth without the extra carbs. Whether you enjoy them fresh out of the oven or as a quick snack throughout the day, these cookies are a flavorful way to indulge while keeping your carb count in check.
Ingredients
1/2 cup Erythritol, powdered
1/2 cup Butter, softened
1 Teaspoon Vanilla Extract
2 large Eggs
1/2 cup Coconut Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Himalayan Salt
1/2 cup Dark Chocolate, chopped
How To Make
Preheat the oven: Set the oven to 175°C (350°F).
Mix the wet ingredients: In a large bowl, cream together the softened butter, eggs, vanilla extract, and erythritol until smooth.
Combine the dry ingredients: Add the baking soda, salt, and coconut flour to the wet mixture, stirring until a thick dough forms.
Add the chocolate: Gently fold in the chopped dark chocolate pieces.
Form the cookies: Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, flattening each with your fingers.
Bake the cookies: Bake for 12–15 minutes or until golden brown. Let them cool before serving.
Ingredients
1/2 cup Erythritol, powdered
1/2 cup Butter, softened
1 Teaspoon Vanilla Extract
2 large Eggs
1/2 cup Coconut Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Himalayan Salt
1/2 cup Dark Chocolate, chopped
How To Make
Preheat the oven: Set the oven to 175°C (350°F).
Mix the wet ingredients: In a large bowl, cream together the softened butter, eggs, vanilla extract, and erythritol until smooth.
Combine the dry ingredients: Add the baking soda, salt, and coconut flour to the wet mixture, stirring until a thick dough forms.
Add the chocolate: Gently fold in the chopped dark chocolate pieces.
Form the cookies: Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, flattening each with your fingers.
Bake the cookies: Bake for 12–15 minutes or until golden brown. Let them cool before serving.
Coconut Chocolate Cookies
Nutrition List (per serving)
Total Fat: 12g | Carbs: 4g | Added Sugar: 0g | Fiber: 2g | Protein: 2g | Net Carbs: 2g
Grade
0–2g Net Carbs
Preparation Time
25 Minutes
Servings
12 Servings