Chewy Keto Coconut Cookies
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Introduction
I have always loved coconut. Ever since I can remember, I have loved all things coconut; coconut cake, coconut milk, and even Almond Joy’s. Since making these delicious coconut cookies, I now have a new favorite to add to the list! These are keto, gluten free, grain free, and low carb. Most importantly though, these really are delicious!
I made these cookies as an Easter treat for Dylan and I. However, we ended up with more cookies than just the two of us could eat, and so we decided to give some to our friends and family, most of which are not on keto. To our surprise, everyone loved them!
Baking With Coconut
It seems like a minor detail, but I think that the key to these cookies is baking them with the coconut in the dough. Before I made the entire batch, I made two test cookies – I baked one cookie without any coconut and I baked the other with shredded coconut. To be honest, I don’t see how it could have made much of a difference, but the cookie with the coconut in the dough was a lot better than the one without. It probably was the way that the coconut changed the texture of the cookie. You will definitely want to make sure that you add some shredded coconut into the dough.
How to Make Keto Coconut Cookies:
These were really easy to make! They are basically sugar cookies with some shredded coconut thrown into the dough.
These cookies turn a beautiful golden brown after baking for 12-15 minutes!
This recipe makes two dozen cookies. Once they are frosted, keep them covered in the refrigerator — the frosting is cream cheese and heavy cream, so it is not something to leave sitting on the counter. Isn’t it awesome when even dessert can taste better the next day? 🙂
Keto-Friendly Frosting
As much as I love coconut, I think the frosting might actually be my favorite part about these cookies. This cream cheese frosting is SO GOOD! It’s sweet, creamy, and thick. It is easily better than any frosting I have ever bought in a container. Best of all, this frosting is super easy to make. All you’ll have to do is throw together a few common ingredients and blend them together. It really is as simple as that. This frosting would also taste great on a cake!
These cookies will satisfy your sweet tooth and then some. The cookie itself is soft and chewy, the frosting is thick and creamy, and the shredded coconut on top adds a little bit of texture that is as unique as it is tasty.
Nutrition (per frosted cookie)
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
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Enjoy!
Chewy Keto Coconut Cookies
Ingredients
Cookies
- 2 cups almond flour
- ½ cup coconut flour
- ½ tsp baking soda
- ½ tsp xanthan gum
- A pinch of salt
- ¼ cup coconut oil, softened
- ½ cup butter, unsalted, softened
- ¾ cup lakanto classic monkfruit sweetener
- 2 tsp vanilla extract
- 2x large egg
- ¾ cup unsweetened shredded coconut
Frosting
- 4 oz cream cheese
- ½ cup besti monkfruit sweetener
- 2 tbsp butter, unsalted, softened
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
Nutrition Facts
24 servings per recipe| Per Serving 190 | Per Recipe 4460 | |||
| 2 cups of almond flour | 60 | 1440 | ||
| ½ cup of coconut flour | 10 | 240 | ||
| ½ tsp of xanthan gum | 0.03 | 0.83 | ||
| ¼ cup of coconut oil | 21.67 | 520 | ||
| ½ cup of butter, unsalted | 33.33 | 800 | ||
| 2 tsp of vanilla extract | 1 | 24 | ||
| 2x large egg | 5 | 120 | ||
| ¾ cup of unsweetened shredded coconut | 25 | 600 | ||
| 4 oz of cream cheese | 16.87 | 404.99 | ||
| 2 tbsp of butter, unsalted | 8.33 | 200 | ||
| 2 tbsp of heavy whipping cream | 4.17 | 100 | ||
| 1 tsp of vanilla extract | 0.5 | 12 | ||
| 18g | 22% | 420g | 539% | |
| 2 cups of almond flour | 5.33 g | 128 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| ¼ cup of coconut oil | 2.33 g | 56 g | ||
| ½ cup of butter, unsalted | 3.67 g | 88 g | ||
| 2x large egg | 0.33 g | 8 g | ||
| ¾ cup of unsweetened shredded coconut | 2.5 g | 60 g | ||
| 4 oz of cream cheese | 1.69 g | 40.5 g | ||
| 2 tbsp of butter, unsalted | 0.92 g | 22 g | ||
| 2 tbsp of heavy whipping cream | 0.42 g | 10 g | ||
| 9g | 47% | 226g | 1131% | |
| 2 cups of almond flour | 0.33 g | 8 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| ¼ cup of coconut oil | 2.17 g | 52 g | ||
| ½ cup of butter, unsalted | 2.33 g | 56 g | ||
| 2x large egg | 0.13 g | 3 g | ||
| ¾ cup of unsweetened shredded coconut | 2.25 g | 54 g | ||
| 4 oz of cream cheese | 1.01 g | 24.3 g | ||
| 2 tbsp of butter, unsalted | 0.58 g | 14 g | ||
| 2 tbsp of heavy whipping cream | 0.29 g | 7 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 37mg | 12% | 881mg | 294% | |
| ½ cup of butter, unsalted | 10 mg | 240 mg | ||
| 2x large egg | 17.5 mg | 420 mg | ||
| 4 oz of cream cheese | 5.06 mg | 121.5 mg | ||
| 2 tbsp of butter, unsalted | 2.5 mg | 60 mg | ||
| 2 tbsp of heavy whipping cream | 1.67 mg | 40 mg | ||
| 55mg | 2% | 1340mg | 58% | |
| ½ cup of coconut flour | 4.67 mg | 112 mg | ||
| ½ tsp of baking soda | 25 mg | 600 mg | ||
| ½ tsp of xanthan gum | 0.07 mg | 1.67 mg | ||
| 2 tsp of vanilla extract | 0.03 mg | 0.8 mg | ||
| 2x large egg | 5.83 mg | 140 mg | ||
| ¾ cup of unsweetened shredded coconut | 1.25 mg | 30 mg | ||
| 4 oz of cream cheese | 18.56 mg | 445.49 mg | ||
| 2 tbsp of heavy whipping cream | 0.42 mg | 10 mg | ||
| 1 tsp of vanilla extract | 0.02 mg | 0.4 mg | ||
| 15g | 5% | 353g | 129% | |
| 2 cups of almond flour | 2 g | 48 g | ||
| ½ cup of coconut flour | 1.33 g | 32 g | ||
| ½ tsp of xanthan gum | 0.05 g | 1.17 g | ||
| ¾ cup of lakanto classic monkfruit sweetener | 6 g | 144 g | ||
| 2 tsp of vanilla extract | 0.04 g | 1 g | ||
| 2x large egg | 0.08 g | 1.98 g | ||
| ¾ cup of unsweetened shredded coconut | 1 g | 24 g | ||
| 4 oz of cream cheese | 0.17 g | 4.05 g | ||
| ½ cup of besti monkfruit sweetener | 4 g | 96 g | ||
| 2 tbsp of heavy whipping cream | 0.03 g | 0.8 g | ||
| 1 tsp of vanilla extract | 0.02 g | 0.5 g | ||
| 2g | 8% | 53g | 190% | |
| 2 cups of almond flour | 0.67 g | 16 g | ||
| ½ cup of coconut flour | 1 g | 24 g | ||
| ½ tsp of xanthan gum | 0.05 g | 1.17 g | ||
| ¾ cup of unsweetened shredded coconut | 0.5 g | 12 g | ||
| Total Sugars | — | — | ||
| 6g | 144g | |||
| ¾ cup of lakanto classic monkfruit sweetener | 6 g | 144 g | ||
| 4g | 96g | |||
| ½ cup of besti monkfruit sweetener | 4 g | 96 g | ||
| 3g | 60g | |||
| 2 cups of almond flour | 1.33 g | 32 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| 2 tsp of vanilla extract | 0.04 g | 1 g | ||
| 2x large egg | 0.08 g | 1.98 g | ||
| ¾ cup of unsweetened shredded coconut | 0.5 g | 12 g | ||
| 4 oz of cream cheese | 0.17 g | 4.05 g | ||
| 2 tbsp of heavy whipping cream | 0.03 g | 0.8 g | ||
| 1 tsp of vanilla extract | 0.02 g | 0.5 g | ||
| 3g | 7% | 83g | 166% | |
| 2 cups of almond flour | 2 g | 48 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| 2x large egg | 0.5 g | 12 g | ||
| ¾ cup of unsweetened shredded coconut | 0.25 g | 6 g | ||
| 4 oz of cream cheese | 0.34 g | 8.1 g | ||
| 2 tbsp of heavy whipping cream | 0.03 g | 0.8 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat oven to 350F and line baking sheet with parchment paper.
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In a large bowl, mix together almond and coconut flours, baking soda, xanthan gum, and salt. Set to the side.
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In a separate bowl, using a mixer, cream together the coconut oil, butter, sugar substitute, vanilla extract, and eggs. Once creamed together, slowly start mixing in the dry ingredients. Then, fold in shredded coconut.
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Drop the cookies onto the baking sheet and bake for 12 minutes or until golden around the edges.
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Let the cookies cool completely before you frost them.
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Add the cream cheese, monk fruit, butter, heavy cream, and vanilla extract into a bowl and mix until thickened.
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Spread the frosting over the cooled cookies.
Updated — October 2, 2026: The article now says how to keep the cookies once they are frosted, and why the cream cheese frosting is the reason.
Correction — October 2, 2026: The recipe card made the frosting and stopped, so the cookies were never cooled or frosted. Both steps are now in the directions, and the nutrition line no longer says the figures leave the frosting out — they include it.
