These cookies are a great addition to anyone’s rotation of desserts. The coconut and cacao nibs add a fantastic crunchy, chewy, texture. These cookies have plenty of micronutrients, including magnesium which is a fantastic natural way to combat chocolate cravings.
Cacao nibs come from the seeds of the fruit of the cacao tree, usually roasted and taken out of their husks. They may sound sweet and soft, but they’re quite bitter and crunchy. They’re loaded with magnesium which makes them a great addition to a ketogenic diet, but what puts them over the top is their flavonoids. This super-food is also very rich in antioxidants, even higher than blueberries and tea! The phytonutrients contribute to heart health and bolster antioxidant defenses.
Adding in vanilla extract to the glaze is optional. I prefer to leave it out so the taste of the coconut comes through a little bit more. If you want to, you can add just about any extract to the glaze to give a nice subtle hint of flavor – try adding some extra almond or banana extract for a great twist!
Note: The nutritional information does not include nutrition for the glaze. Adding the glaze to your cookies will add about 12 calories and 1.2g fats to the macros.
Yields 16 Low Carb Coconut Chip Cookies
The Preparation
Ingredients
- 1 cup almond flour
- ½ cup cacao nibs
- ½ cup coconut flakes, unsweetened
- 1/3 cup erythritol
- ½ cup almond butter
- ¼ cup butter, melted
- 2 large eggs
- 25 drops liquid stevia
- ¼ teaspoon salt
Glaze (optional):
- ¼ cup heavy whipping cream
- 1/8 teaspoon guar gum
- 10 drops liquid stevia
- Optional: ½ teaspoon vanilla extract
The Execution
1. Pre-heat oven to 350°F. Mix together the dry ingredients: cacao nibs, almond flour, coconut flakes (unsweetened), erythritol and salt.
2. Melt the butter in the microwave, then mix together all of the wet ingredients: butter, almond butter, eggs and liquid stevia. You can optionally add some vanilla extract during this step if you wish.
3. Slowly pour the dry ingredients into the wet and mix together thoroughly.
4. On a parchment paper lined baking sheet (or silpat), spoon out cookies evenly spaced. You should get about 16 cookies in total.
5. Flatten the cookie dough with your fingers (or the back of a spoon). Don’t over press the cookies, they should be about 1/3 inch thick.
6. Bake cookies for 20-25 minutes or until the edges are golden brown. Remove from the oven and let cool on a cooling rack.
7. Optionally, create a glaze by combining the heavy cream, sweetener, and extract. Use a small mixer (or immersion blender) to mix this together. Add the guar gum little by little while blending to thicken.
8. Glaze the top of the cookies. The mixture should be relatively thick, but it’s best to put in the refrigerator so that it solidifies more.
9. Serve and enjoy!
This makes a total of 16 Low Carb Coconut Chip Cookies. Without the glaze, each cookie comes out to be 192.38 calories, 17.44g fats, 2.17g net carbs, and 4.67g protein.
| Low Carb Coconut Chip Cookies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 cup (112 g) almond flour | 680 | 60 | 20 | 12 | 8 | 24 |
| ½ cup cacao nibs | 400 | 32 | 16 | 12 | 4 | 8 |
| ½ cup unsweetened coconut flakes | 400 | 38 | 14 | 10 | 4 | 4 |
| 1/3 cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ cup almond butter | 840 | 72 | 28 | 12 | 16 | 24 |
| ¼ cup butter | 407 | 46.03 | 0.03 | 0 | 0.03 | 0.48 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 35 drops liquid Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| ¼ cup heavy whipping cream | 202 | 21.47 | 1.63 | 0 | 1.63 | 1.69 |
| 1/8 teaspoon guar gum | 0 | 0 | 0.37 | 0.37 | 0 | 0 |
| Optional: ½ teaspoon vanilla extract | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| Totals | 3078 | 279.01 | 81.02 | 46.37 | 34.65 | 74.73 |
| Per Serving(/16) | 192.38 | 17.44 | 5.06 | 2.9 | 2.17 | 4.67 |
This makes a total of 16 Low Carb Coconut Chip Cookies. Without the glaze, each cookie comes out to be 192.38 calories, 17.44g fats, 2.17g net carbs, and 4.67g protein.
The Preparation
- 1 cup almond flour
- 1/2 cup cacao nibs
- 1/2 cup unsweetened coconut flakes
- 1/3 cup erythritol
- 1/2 cup almond butter
- 1/4 cup butter, melted
- 2 large eggs
- 20 drops liquid Stevia
- 1/4 teaspoon salt
- 1/4 cup heavy whipping cream
- 1/8 teaspoon guar gum
- 10 drops Liquid Stevia
- 1/2 teaspoon vanilla extract (optional)
The Execution
- Pre-heat oven to 350°F. Mix together the dry ingredients: cacao nibs, almond flour, coconut flakes (unsweetened), erythritol and salt.
- Melt the butter in the microwave, then mix together all of the wet ingredients: butter, almond butter, eggs and liquid stevia. You can optionally add some vanilla extract during this step if you wish.
- Slowly pour the dry ingredients into the wet and mix together thoroughly.
- On a parchment paper lined baking sheet (or silpat), spoon out cookies evenly spaced. You should get about 16 cookies in total.
- Flatten the cookie dough with your fingers (or the back of a spoon). Don't over press the cookies, they should be about 1/3 inch thick.
- Bake cookies for 20-25 minutes or until the edges are golden brown. Remove from the oven and let cool on a cooling rack.
- Optionally, create a glaze by combining the heavy cream, sweetener, and extract. Use a small mixer (or immersion blender) to mix this together. Add the guar gum little by little while blending to thicken.
- Glaze the top of the cookies. The mixture should be relatively thick, but it's best to put in the refrigerator so that it solidifies more.
- Serve and enjoy!
