Delicious low-carb chocolate chip cookies with coconut. Loaded with all the flavor and sweetness without all the carbs. Freezer-friendly and ready in about 20 minutes!
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Would you believe me if I told you, you could have a low carb chocolate chip cookie that tasted yummy and only takes 20 minutes to make? Well, you’d better believe it because these low carb chocolate chip cookies with coconut are really delicious AND only take about 20 minutes to mix, bake and enjoy.
Ryan and I are low-carbing it right now to lose some unwanted weight and gain some confidence back. If you’ve looked around Kitchen Cents much you will find a LOT of very carb-heavy recipes because we love carbs.
today I’m sharing something new, low carb, and deeee-licious. <–This coming from a full-fledged carb-aholic, you’re gonna wanna try this cookie recipe.
INGREDIENTS FOR LOW CARB CHOCOLATE CHIP COOKIES:
For this keto coconut chocolate chip cookie recipe you will need:
- Almond meal or almond flour – I use almond meal because it’s much cheaper for me to buy but if you have almond flour, that will work great too. The biggest difference between the two is that almond meal is more coarse and has skins in it. Almond flour is more finely ground and does not have skins in it.
- flaxseed meal or ground flaxseeds
- Vanilla protein powder – I love using Lean (vanilla cake flavor) by Boss Lady
- Zero-calorie sweetener – I like to use Swerve but any 1:1 zero-calorie sweetener should work.
- Unsweetened apple sauce
- An egg
- Vanilla extract
- Unsweetened shredded coconut flakes
- Sugar-free chocolate chips or chunks
- Sea salt
HOW TO MAKE LOW CARB CHOCOLATE CHIP COOKIES:
These low carb cookies are really easy to make. Easier than “regular” chocolate chip cookies.
In a nutshell, through everything in a bowl, mix it up then scoop, top with coconut flakes and bake. That’s literally it!
No need to cream fats and sugars. No worries about over mixing the batter and forming too much gluten, because guess what? These keto-friendly cookies are also GLUTEN-FREE!
KETO-FRIENDLY, GLUTEN FREE, DAIRY FREE COOKIE*:
This low carb chocolate chip cookie recipe is keto friendly.
It’s also gluten free, if using a gluten-free protein powder. As far as I understand, the protein powder I use is gluten free but not dairy free which brings me to my next thought.
*If you are lactose intolerant or must enjoy a dairy-free diet, this cookie recipe can be altered to fit that need. To make these low carb cookies dairy-free, use a dairy-free protein powder OR replace the protein powder with an additional 1/3 cup zero-calorie (1:1) sweetener.
I DON’T HAVE PROTEIN POWDER:
If you don’t have vanilla protein powder you can replace the powder with an additional 1/3 cup of your 1:1 zero-calorie sweetener, I like to use granulated Swerve in this recipe.
Replacing the protein powder would also make this cookie recipe dairy-free.
UNSWEETENED VS SWEETENED:
As you saw in the list of ingredients above, the apple sauce and coconut flakes or shedded coconut should be unsweetened.
If artificially sweetened ingredients are added to this recipe it will increase the amount of carbs as sugar will be added.
To avoid increasing the carbohydrates in this low carb chocolate chip cookie recipe, make sure the apple sauce and coconut you use are both unsweetened.
You can find sugar free chocolate chips at some grocery stores or online. I like to use Lakanto sugar-free chocolate 55% that’s sweetened with Monkfruit sweetener. It comes in a bar that I can chop into small chunks but you can use whatever sugar-free chocolate or chocolate chips you like.
FREEZE FOR LATER:
If you’re like me and know you’ll eat the whole batch of cookies tonight (and know you shouldn’t but can’t help yourself), freeze the extra. This low carb cookie dough freezes beautifully. I love baking half and freezing the rest so next time, all I have to do is pull them out and bake.
To freeze these cookies for later so you can bake them fresh, prepare them as if you were going to bake them. Scoop them, top them with coconut and flatten them just as the recipe says. BUT, rather than putting them in the oven, put the premade cookie dough in the freezer. Once frozen solid, remove from the parchment-line sheet and store in a ziplock or airtight container. Store them in the freezer until you are ready to bake.
To bake from frozen, preheat the oven to 350°F. Place the frozen uncooked cookies on a parchment-lined cookie sheet. Bake at 350°F for 12-14 minutes. Because the dough will be frozen, they will need a minute or two longer to thaw and begin to bake.
IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:
- 21+ Low-Carb Snacks
- Easy Salmon Appetizer
- Tuna Salad Celery Sticks
- Healthy Banana Nut Bread
- 5-Minute Dill Dip
- Low-Carb Chocolate Zucchini Bread
- Easy Sugar-Free Lemonade
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
- 6 oz almond meal or almond flour, 170g
- 2 Tbs ground flaxseeds or flaxseed meal, about 10g
- 1 scoop vanilla protein powder ***see notes***
- 1/2 tsp sea salt, OR coarse sea salt sprinkled on top
- 1/3 cup Swerve or 1:1 zero-calorie sweetener, 65g ***see notes***
- 1/2 cup unsweetened apple sauce, 125g
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup unsweetened coconut flakes or shredded coconut + 1/4 cup for top, about 35g total
- 1 1/2 oz sugar-free chocolate chips or chunks, 45g
- Preheat oven to 350°F.
- In a medium-size bowl, mix all ingredients together (leave 1/4 cup of unsweetened coconut for topping cookies before baking).
- Using a size 40 portion scoop (about 1.75 tablespoons), scoop cookies onto a parchment paper-lined cookie sheet.
- Add remaining coconut to the tops of cookies, pressing each cookie down to about 1/2 inch thick. ***see notes***
- Bake at 350°F for 11-13 minutes until the sides and top of the cookies are golden brown and slightly firm to touch.
- Let cool 5-10 minutes before enjoying. This cool time allows the cookie to become more firm and handleable.
- I like using LEAN (vanilla cake flavor) by Boss Lady but you can use your favorite protein vanilla protein powder. Do not replace the protein powder with a premade vanilla protein shake. This will add too much liquid into the dough and ruin the cookies.
- 1:1 ratio refers to sugar to zero-calorie sweetener. If a sweetener has a 1:1 ratio, this means for every 1 cup of sugar you replace you will add 1 cup of sweetener. Some sweeteners have a different ratio such as 1:2. Make sure you use a sweetener that has a 1:1 ratio or "measures the same as sugar."
- Due to the nature of this cookie dough, these cookies will not "rise" or spread much. Make sure you top each cookie with some coconut flakes and press them down to help them spread. If this step is skipped the cookies will come out looking like a ball rather than a cookie and may take a minute or two longer to bake.
- This recipe is FREEZER-FRIENDLY! To freeze for later, follow the recipe above but rather than placing the cookies in the oven, place them in the freezer. Freeze the "oven-ready" cookies until firm. Once frozen, remove from the parchment-lined cookie sheet and store in a ziplock bag or airtight container in the freezer. Ready to bake? Bake from frozen: increase bake time to 12-14 minutes or until cookie sides are golden and have begun to firm up. Bake from thawed: follow the recipe above.