Low Carb Coconut Cookies

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Have you added coconut in all its form to your diet yet? Coconut is so full of nutrition that it’s actually classified as a functional food because its benefits go far beyond it nutritional content. High in fiber, vitamins and minerals, it is a staple in the diet of many islands. Nearly one third of the world’s population depends on coconut as source of nutrition. So much is the love of coconut among the Pacific Islanders that they consider coconut oil to be the cure for all illness. In fact they call the palm tree “The Tree of Life”

Coconuts are extremely beneficial in boosting our immunity. They pack antiviral, antibacterial, antifungal and anti-parasitic properties. Which means they are able to kill viruses, fungi, bacteria and parasites. Is it any wonder that most of the world depends on it for greater health?

Whether you’re eating the meat, drinking the juice, cooking with its oil, or baking with the flour that it’s made from, it is a sure way to boost your health. With all these benefits in mind I am always looking for ways to add more coconut to my family’s diet. This simple low carb coconut cookie fits the bill perfectly. Enjoy a treat and add more nutrition with this easy to make cookie.


2 ½ cups of unsweetened shredded coconut

3 tablespoons of unsalted melted butter

2 eggs

¾ cup of sugar substitute

1 tablespoon of coconut flour

½ teaspoon of vanilla extract

¼ teaspoon of sea salt

¼ teaspoon of baking powder


Pre-heat oven to 350 degrees and line two baking sheets with parchment paper. Add the melted butter to the coconut. Next beat the two whole eggs until light and fluffy, then add the sugar substitute and mix till fully combined. Stir in vanilla extract. Lastly, stir in the shredded coconut, coconut flour, baking powder and salt.

Drop batter on to parchment lined cookie sheets with a rounded teaspoon. Flatten slightly and bake at 350 degrees for 10 to 12 minutes or until lightly brown around the edges.


6 thoughts on “Low Carb Coconut Cookies

  1. Chaz Smith says:

    Hi there. I made these last night and they COMPLETELY satisfied my craving for sweets since starting Atkins a week and a half ago. I used Stevia as the sugar substitute and cut down the 1/2 cup measurement from 3/4 cup as I thought they would be too sweet. I must say, even using a 1/2 cup made these little bundles of joy sweet enough. I will cut down the measurement even more the next time to just a 1/4 cup. I won’t use Stevia again, I can always detect an aftertaste and don’t care for it much. Do you have any other sugar substitute suggestions that are chemical in nature and still Atkins friendly?

    Liked by 1 person

    • fittoservegroup says:

      Hi Chaz, so thrilled you are enjoying this recipe. It always thrills me to here when it makes the lifestyle more doable. I personally don’t like stevia either. My go to sugar is Swerve it’s Erythritol. We also use Splenda bake from time to time. Here to support you in any way. Do check out our other recipes 💞😜


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