
Description
Choco Almond Coconut Cookies offer a delicious twist on the classic keto coconut cookie. Sweet, flavorful, and incredibly easy to make, these cookies are perfect for anyone following a keto or low-sugar diet. With a base of desiccated coconut and egg whites, the addition of rich dark chocolate and crunchy crushed almonds elevates this simple recipe into a truly indulgent treat. The result is a cookie that’s crisp on the outside with a soft, chewy center, making it a satisfying snack or dessert. The melted dark chocolate adds a luxurious layer of flavor, while the almonds provide a delightful crunch that complements the natural sweetness of the coconut. With just 2.7g net carbs per serving, these cookies are ideal for a quick snack, post-meal treat, or to share at gatherings—proving that low-carb can still be incredibly delicious.
Ingredients
Cookies:
3 Egg Whites, room temperature
1/2 cup [100g] Erythritol
2 cups [200g] Desiccated Coconut
Toppings:
50g 85% Dark Chocolate
1/4 cup [25g] Almonds, crushed
How To Make
Preheat the oven: Set the oven to 165°C (330°F) and prepare your baking sheet.
Mix the egg whites and erythritol: In a large bowl, combine the egg whites and erythritol until well mixed.
Add the coconut: Stir in the desiccated coconut until evenly combined.
Form the cookies: Shape the mixture into 10 cookies and place them on the baking sheet. Bake for 15-20 minutes, depending on your oven.
Cool and melt chocolate: Once baked, remove the cookies from the oven and allow them to cool. Melt the dark chocolate in a separate dish.
Top the cookies: Pour the melted chocolate over each cookie and sprinkle crushed almonds on top.
Ingredients
Cookies:
3 Egg Whites, room temperature
1/2 cup [100g] Erythritol
2 cups [200g] Desiccated Coconut
Toppings:
50g 85% Dark Chocolate
1/4 cup [25g] Almonds, crushed
How To Make
Preheat the oven: Set the oven to 165°C (330°F) and prepare your baking sheet.
Mix the egg whites and erythritol: In a large bowl, combine the egg whites and erythritol until well mixed.
Add the coconut: Stir in the desiccated coconut until evenly combined.
Form the cookies: Shape the mixture into 10 cookies and place them on the baking sheet. Bake for 15-20 minutes, depending on your oven.
Cool and melt chocolate: Once baked, remove the cookies from the oven and allow them to cool. Melt the dark chocolate in a separate dish.
Top the cookies: Pour the melted chocolate over each cookie and sprinkle crushed almonds on top.

Choco Almond Coconut Cookies
Nutrition List (per serving)
Total Fat: 15.3g | Carbs: 6.3g | Added Sugar: 0g | Fiber: 3.6g | Protein: 3.3g | Net Carbs: 2.7g
Grade

2–5g Net Carbs
Preparation Time
30 Minutes
Servings
10 Servings