These Keto Chocolate Chip Pecan and Coconut Cookies are any low carb cookie lover’s dream! They have the classic look and taste of your favorite homemade cookie, all with only 2.4g net carbs per cookie!
I love cookies. And I can bet you do too! They’re the perfect treat, and when you’re focusing on macro counting and portions, cookies are a lot easier to control, at least for me, than something like cake or brownies.
These completely delicious keto cookies use almond butter as a base. Almond butter is one of my favorite ingredients for ketogenic baking. It’s generally a lot more macro friendly than peanut butter, and its consistency makes for a really easy batter!
It’s super important to check your labels when shopping for almond butter, or any nut butter for that matter, because some brands sneak in sugar and other ingredients to add flavor. When you buy almond butter you want a maximum of two ingredients: almonds and salt.
I only use Member’s Mark Almond Butter, which I find at Sam’s Club. It’s absolutely delicious, very affordable, and only 16g net carbs for 1 cup of it. When dealing with such large quantities of ingredients for a recipe like this, that’s an excellent amount of carbs for the base.
Keto Chocolate Chip Pecan and Coconut Cookies
These cookies have a texture similar to Oatmeal Chocolate Chip, which is probably my favorite thing about them. That was my favorite kind of cookie before I started my low carb lifestyle.
Baking keto cookies can be tough because they tend to either come out very crumbly or dry. I can proudly say that the texture on these is mouthwateringly perfect!
Here’s the nutrition info:
Per cookie (recipe makes 12):
Calories: 176.08 Calories
Total Carbs: 12.58g (including erythritol)
Net Carbs: 2.43g
Isn’t that amazing?! And here’s a breakdown for all of the ingredients so you can see how I calculated the nutrition:
Here’s how you make them!
- 1 Cup Almond Butter
- 1/2 Cup Granular Erythritol
- 1 Egg
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Lily's Chocolate Chips
- 1/4 Cup Chopped Pecans
- 1/4 Cup Toasted Shredded Unsweetened Coconut
- 1/8 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Sea Salt or Pink Salt
- Preheat oven to 350 degrees Fahrenheit
- In a large mixing bowl, combine all ingredients except for the salt. Stir until well combined in a sticky batter.
- Spoon 12 evenly sized cookies onto a parchment lined baking sheet.
- Sprinkle a pinch of sea salt (or pink Himalayan salt) on each cookie.
- Bake for 10-12 minutes, or until cookie edges start to brown.
If you want to leave an ingredient out like pecans, chocolate chips, or coconut, feel free! The cookies will still come out delicious!
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Serving Size:1 Cookie
Amount Per Serving: Calories: 176 Total Fat: 15.78g Carbohydrates: 2.43g Fiber: 4.14g Protein: 5.71g
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