These keto coconut shortbread cookies are easy to make with just a few ingredients! Gluten free, low carb, and super tasty, these coconut shortbread cookies are perfect to make ahead and store in the freezer for when you just need a cookie. Or three…
Meet the Keto Coconut Shortbread Cookies – my new low carb cookie BFF.
Don’t worry I’m not the jealous type, they can be your BFF too. We’ll all be just one big, happy BFF family – the only kind that’s likely to be drama free, if you know what I’m saying.
These keto coconut shortbread cookies are a delicious variation of my popular low carb lemon almond shortbread cookies. A few tweaks in flavoring, and the addition of unsweetened flaked coconut gives these low carb cookies an entirely different flavor, and slightly chewier texture than the original.
While lemon is always going to have my heart, these keto coconut shortbread cookies are right at the top of my list right now. And that coconut gets all toasty during baking, which makes these even more crave-worthy in my opinion.
These keto coconut shortbread cookies will be featured in a no-bake cheesecake parfait that I’m posting later this week. For that recipe I break up the baked cookies into crumbs, but the unbaked dough also works well as a press in crust for pies or cheesecakes when you want a coconut flavor/vibe.
Or you can just eat these keto coconut shortbread cookies as is – they are truly sublime with an afternoon espresso when you need a cookie break! Are cookie breaks a thing? If not, they should be, I’m just saying. #cookiebreaksFTW
- 6 tablespoons butter, melted
- 2 cups superfine blanched almond flour
- 1/2 cup confectioners style powdered erythritol
- 1 teaspoon coconut extract
- 1/3 cup finely shredded unsweetened coconut
- Combine the butter, almond flour, erythritol and coconut extract in a medium sized bowl, and stir well with a fork until fully combined.
- Use your hands to form a tightly packed log of dough, about 8 inches long.
- Wrap in plastic wrap and squeeze tightly to make sure they won’t crumble apart later.
- Carefully unroll the dough and then sprinkle the coconut over the log and roll to coat completely.
- Rewrap in plastic wrap and twist the two ends so it’s tight.
- Chill in the freezer for 30 minutes or more.
- Carefully unwrap and then cut the dough into discs about 1/2 inch thick.
- Place on a parchment lined cookie sheet and bake at 350 degrees for 12 – 15 minutes, or until firm and golden brown.
- Remove and cool completely before handling, or the cookies may fall apart.
- Store in an airtight container for 5 days or freeze for up to 6 months.