Keto Shredded Coconut Cookies: Easy Low-Carb Treats Ready in Minutes

Have you ever found yourself reaching for a sweet treat after a long day, only to remember you’re committed to your keto lifestyle? I’ve been there too. After a particularly stressful afternoon, I was craving something sweet but didn’t want to derail my low-carb progress. That’s when these Keto Shredded Coconut Cookies came to my rescue! These delightful morsels are the perfect balance of chewy, crispy, and coconutty goodness, without the carb overload of traditional cookies. The aroma of toasted coconut and cinnamon that fills your kitchen while these bake is absolutely heavenly, and the delicate crunch giving way to a tender center makes these Keto Shredded Coconut Cookies completely irresistible. Whether you’re a seasoned keto baker or just starting your low-carb journey, this easy recipe will quickly become your go-to when those sweet cravings hit.

Why You’ll Love These Keto Shredded Coconut Cookies

• ✅ These Keto Shredded Coconut Cookies require just 5 simple ingredients you likely already have in your keto pantry
• ✅ Perfectly chewy Keto Shredded Coconut Cookies with a crisp edge that satisfies your sweet tooth without the guilt
• ✅ Completely gluten-free shredded coconut cookies that fit perfectly into your low-carb lifestyle
• ✅ Quick keto-friendly coconut treats ready in under 30 minutes from start to finish
• ✅ These sugar-free shredded coconut cookies have only 1g net carbs per cookie!
• ✅ The best Keto Shredded Coconut Cookies for snacks that travel well and stay fresh for days
• ✅ Versatile recipe that can be customized with various keto-friendly add-ins

Ingredients for Keto Shredded Coconut Cookies

To make these delicious low carb Keto Shredded Coconut Cookies, you’ll need:

• 1.5 cups unsweetened shredded coconut (make sure it’s unsweetened for true keto-friendly results)
• 4 egg whites (room temperature works best for better volume)
• 6 tablespoons erythritol (or your preferred keto sweetener like monk fruit or allulose)
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 50g dark chocolate (80%-90% cacao) for drizzling or dipping (optional)

Ingredient Substitutions and Options:

• For a different flavor profile, add 1/2 teaspoon vanilla extract or almond extract
• If you prefer a different keto sweetener, substitute the erythritol with monk fruit sweetener or allulose in equal amounts
• For extra richness, you can add 2 tablespoons of melted coconut oil to the mixture
• Add 1/4 cup of chopped keto-friendly nuts like macadamias or almonds for texture
• For chocolate lovers, fold in 2 tablespoons of sugar-free chocolate chips instead of drizzling

How to Make Keto Shredded Coconut Cookies – Step by Step

Preparation

Step 1: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2: In a clean, dry bowl, add a pinch of salt to the egg whites and beat until stiff peaks form. This typically takes about 3-5 minutes with an electric mixer. The egg whites should stand up straight when you lift the beaters.

Step 3: Gradually fold in the erythritol, being careful not to deflate the egg whites too much. Mix gently until combined and glossy.

Step 4: Sprinkle the cinnamon over the egg white mixture and fold in gently.

Mixing and Forming

Step 5: Add the unsweetened shredded coconut to the egg white mixture. Fold it in gently but thoroughly until all the coconut is evenly coated.

Step 6: Using a tablespoon or cookie scoop, drop rounded portions of the mixture onto your prepared baking sheet, spacing them about 2 inches apart. You should get approximately 12-15 cookies depending on size.

Step 7: Slightly flatten each cookie with your fingers or the back of a spoon for even baking.

Baking and Finishing

Step 8: Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the cookies are set.

Step 9: Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 10: If desired, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle over the cooled Keto Shredded Coconut Cookies or dip half of each cookie into the chocolate for an elegant finish.

Pro Tips for Making the Best Keto Shredded Coconut Cookies

• Secret to Perfect Texture: Make sure to beat your egg whites until they form stiff peaks – this is the key to light, airy Keto Shredded Coconut Cookies rather than dense ones.
• Even Baking: For uniformly shaped cookies, use a small cookie scoop or measuring spoon to portion the dough.
• Preventing Sticking: These cookies can be sticky, so don’t skip lining your baking sheet with parchment paper or a silicone mat.
• Check Early: Every oven is different, so start checking your Keto Shredded Coconut Cookies at the 12-minute mark to prevent over-browning.
• Storage Solution: Keep these healthy low carb coconut cookies in an airtight container with parchment paper between layers to prevent sticking.

Best Ways to Serve Keto Shredded Coconut Cookies

These delicious Keto Shredded Coconut Cookies are versatile enough to enjoy in multiple ways:

• Serve alongside a hot cup of keto-friendly coffee or tea for the perfect afternoon break
• Create a keto dessert plate with a few cookies and some berries for an elegant after-dinner treat
• Crumble over keto-friendly ice cream for added texture and flavor
• Pack in your lunchbox for a sweet treat that won’t spike your blood sugar
• Serve as part of a keto dessert platter at your next gathering alongside our Keto Chocolate Fat Bombs for an impressive spread

The best way to serve Keto Shredded Coconut Cookies is slightly chilled from the refrigerator, which enhances their chewy texture and brings out the coconut flavor.

Nutritional Information for Keto Shredded Coconut Cookies

Per cookie (based on a yield of 15 cookies):

• Calories: 85 kcal
• Total Fat: 7g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 25mg
• Total Carbohydrates: 2g
• Dietary Fiber: 1g
• Net Carbs: 1g
• Sugars: 0g
• Protein: 2g

These sugar-free shredded coconut cookies fit perfectly into a ketogenic diet with their high fat and minimal carb content.

Storage & Leftovers

Your Keto Shredded Coconut Cookies will stay fresh when stored properly:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: These cookies actually taste amazing when chilled! Store in the refrigerator for up to 1 week in an airtight container with parchment paper between layers.
• Freezer: These chewy keto coconut cookies freeze exceptionally well. Place in a freezer-safe container with parchment between layers for up to 3 months.
• Thawing: To enjoy frozen cookies, simply thaw at room temperature for about 30 minutes or in the refrigerator overnight.

Frequently Asked Questions About Keto Shredded Coconut Cookies

Can I make these Keto Shredded Coconut Cookies without egg whites?

Unfortunately, egg whites are essential to this particular recipe as they provide structure and binding. For an egg-free option, you might want to try a different no-bake keto shredded coconut cookies recipe that uses coconut oil or butter as a binder instead.

How many carbs are in Keto Shredded Coconut Cookies?

Each cookie contains approximately 2g total carbs and 1g dietary fiber, resulting in just 1g net carbs per cookie, making these perfect for strict keto diets.

Can I add other flavors to these Keto Shredded Coconut Cookies?

Absolutely! Try adding a teaspoon of vanilla extract, almond extract, or even a touch of lemon zest. For a tropical twist, add a teaspoon of lime zest to your Keto Shredded Coconut Cookies for a refreshing flavor profile.

Why did my Keto Shredded Coconut Cookies spread too much during baking?

If your cookies spread too much, it’s likely that either the egg whites weren’t beaten to stiff peaks or the oven temperature was too low. Make sure your egg whites are properly whipped and your oven is correctly preheated before baking.

Conclusion

These keto Shredded Coconut Cookies are the perfect example of how following a keto lifestyle doesn’t mean giving up the simple pleasure of enjoying a sweet treat. With their delightful texture, natural coconut sweetness, and incredibly low carb count, they’re sure to become a regular in your keto baking rotation. Whether you’re making them for yourself as a guilt-free indulgence or serving them to friends (who won’t even realize they’re keto!), these cookies deliver on taste while keeping your carb count in check.

Have you tried making these delicious keto-friendly coconut treats? What variations did you try? Share your experience in the comments below and let us know how your Keto Shredded Coconut Cookies turned out!

Print