Crunchy Keto Coconut Cookies – 4 Ingredient

Crunchy Keto Coconut Cookies – 4 ingredient keto coconut cookies that are crunchy & crisp, with delightful coconut flavor. Easy to make, Low Carb! 

this recipe

Only a week before Valentine’s Day! Um, how did that happen? For those of you who totally don’t celebrate Valentine’s Day, my apologies… but there’s something sweet in it for you. 😉

I thought I could squeeze in at least one low carb, keto treat before the big sweet day comes. Are you a fan of crunchy keto cookies? How about keto coconut cookies? Perhaps you’re a fan of my soft and chewy keto coconut macaroons?

Today, we’re gonna bake the best of both worlds with my 4 ingredient crunchy keto coconut cookies. Think: crisp edges, crunchy throughout and bursting with coconut flavor.

You game? Let’s bake this!

How to Make Crunchy Keto Coconut Cookies 

Preheat

Before you get started, make sure to preheat your oven to 325°F first. Then, line a baking sheet with parchment paper.

Add the Ingredients

Measure out your small shredded coconut and coconut flour, then add them to the bin of your food processor. Spread coconut and coconut flour evenly throughout the bin. Add coconut oil and low carb, keto honey. Here is where I buy my keto honey.

Blend the Dough

Place the lid on the food processor and blend until you get a thick and sticky coconut cookie dough. The coconut mixture should include much smaller, but still slightly noticeable coconut pieces. Make sure to scrape down the sides of the bin between blending. 

Scoop the Dough

Using a small cookie scoop, scoop and drop firmly-packed balls of keto cookie dough mixture onto the baking sheet you prepared earlier. Flatten each ball using the palm of your hand, until you get a flat disc.

Bake, Cool and Enjoy

Bake your keto cookies for about 12 minutes, until golden on top. Then, cool and enjoy the best crunchy keto coconut cookies ever!

Only 4 ingredients you need for Keto Coconut Cookies

All you need are 4 keto ingredients to make the best keto coconut cookies!

Ingredient 1: Unsweetened Small Shredded Coconut

Ingredient 2: Coconut Flour

Ingredient 3: Coconut Oil

Ingredient 4: Low Carb Keto Honey

Storing and Freezing Your Crunchy Keto Cookies 

Room Temperature

You can store your crunchy keto cookies at room temperature for about 1 month. Before storing, cool keto cookies completely and store in an airtight container. Remember to keep cookies away from direct sunlight and away from heat sources, which could spoil your keto cookies. 

Freezer

I love making a double or triple batch of these crunchy keto cookies and storing them in the freezer for when I need a quick low carb dessert fix. Simply place cooled keto coconut cookies into a freezer-friendly, airtight container for up to 2 months. Thaw for about 15 minutes before enjoying.

Crispy, crunchy keto coconut cookies that are so easy to make and prepped in just minutes!

Great Tools for the Best Crunchy Keto Cookies

• Keto Honey – a deliciously thick and perfectly sweet keto-friendly sweetener that very closely resembles honey. It’s low carb and the exact sweetener you need to use to make these keto coconut cookies. Other sweeteners will yield unexpected results.
• Food Processor – the food processor I’ve used for years in every blended recipe I’ve made for Beaming Baker. So dependable, so affordable.
• Coconut Flour – my go-to keto flour that keeps keto recipes low carb.
• Unsweetened Small Shredded Coconut – make sure to use small coconut shreds for this recipe. Using large coconut will cause the cookies to spread. Perfect for topping this coconut chocolate keto smoothie. 🙂

I hope you and yours have a wonderfully sweet week, full of joy, progress and laughter (because who doesn’t need more of that?) I can’t wait to hear what you think! ‘Til the next sweet keto adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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📸 Did you make this crunchy keto cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

More Keto Cookies & Keto Coconut Desserts

• Keto Coconut Macaroons Recipe (Low Carb, GF)
• Coconut Milk Keto Ice Cream – Keto Coconut Ice Cream
• 3 Ingredient Low Carb Peppermint Chocolate Fudge (Keto, Vegan)
• 3 Ingredient Keto Peanut Butter Balls (Low Carb)
• 3 Ingredient Keto Nut Clusters (Low Carb)

Crunchy Keto Coconut Cookies – 4 Ingredient

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★★★★★

5 from 11 reviews

• Author: Demeter | Beaming Baker
• Total Time: 27 minutes
• Yield: 14-20 small cookies (mine made 17 cookies) 1x

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Description

Crunchy Keto Coconut Cookies – 4 ingredient keto coconut cookies that are crunchy & crisp, with delightful coconut flavor. Easy to make, Low Carb!

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Ingredients

Scale 1x2x3x

• 1 ¼ cups unsweetened small coconut shreds – do not use large flakes*
• 2 tablespoons coconut flour
• 3 tablespoons coconut oil, solid or slightly softened but still solid
• ¼ cup keto honey

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Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add shredded coconut and coconut flour to the food processor, making sure to spread coconut and flour evenly throughout the bin of the processor. Make sure to use small coconut flakes, as large ones will result in spread out cookies. Here are the small coconut flakes that I use. Add coconut oil and keto honey.
3. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. If any keto honey remains at the bottom of the processor, fold into dough until well mixed.
4. Using a small cookie scoop, scoop firmly packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Using the palm of your hand, flatten cookies to 1/3” thickness. Cookies should resemble flat discs. The flatter they are, the crunchier they’ll be—just make sure not to flatten so much that they’ll burn.
5. Bake for 10-14 mins, until a darker golden around the edges and very golden on top, being careful not to burn. Mine took 12 mins. Place baking sheet onto a cooling rack and allow cookies to cool for about 5 minutes, until firm. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely, about 20 mins, or until completely cool. Enjoy! Storing instructions below.

Keto Coconut Desserts & More

• Keto Coconut Macaroons Recipe (Low Carb, GF)
• Coconut Milk Keto Ice Cream – Keto Coconut Ice Cream
• 3 Ingredient Low Carb Peppermint Chocolate Fudge (Keto)

Equipment

Keto Honey

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My Favorite Food Processor

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Organic Coconut Flour 4lbs

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Notes

Where to Buy Ingredients: Keto Honey | Coconut Flour | Unsweetened Small Shredded Coconut

*You must use small coconut flakes for this recipe. The shredded coconut should be the size of sprinkles, or about half a grain of rice.

Storing Instructions: Store in an airtight container for up to 1 month at room temperature.

Freezing Instructions: Store in an airtight, freezer-friendly container for up to 2 months. Allow to thaw for 15 minutes before enjoying.

Nutrition Info is an estimate calculated based on the ingredients listed in Where to Buy Ingredients (click the links for exact products). To calculate net carbs: subtract dietary fiber from total carbohydrates.

Recommended Tools: Food Processor | Small Cookie Scoop

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 Cookie
• Calories: 77
• Sugar: 0g
• Sodium: 2.5mg
• Fat: 6.5g
• Trans Fat: 0g
• Carbohydrates: 4.9g (Net Carbs: 1.4g)
• Fiber: 3.5g
• Protein: 0.5g
• Cholesterol: 0mg

Keywords: crunchy keto cookies, keto coconut cookies

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