Sugar-Free / Low-Carb Chocolate Coconut Cookies Recipe

Sugar-Free Chocolate Coconut Cookies
Sugar-Free Chocolate Coconut Cookies. Photo © Laura Dolson
Total Time 27 min
Prep 15 min, Cook 12 min
Yield 36 Chocolate Coconut Cookies

When I created this Sugar-Free / Low-Carb Chocolate Coconut Cookies recipe, I was going for kind of an Almond Joy flavor.

You can put almonds or macadamia nuts on the top, but I found out I actually like the macadamias a little better. So what would these be then, Macadamia Joys?

Makes three dozen Chocolate Coconut Cookies.


  • 5 tablespoons coconut oil or butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cream
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • About 1 cup sugar equivalent in sugar substitute (I like erythritol and Splenda, but you can use any)
  • 4 large eggs
  • 1/2 cup coconut flour (I used Aloha Nu brand in my nutritional analysis, below)
  • 1/2 cup unsweetened dried coconut
  • 36 almond or macadamia nut halves


  1. Heat oven to 350 degrees F.
  2. In a microwave, melt 5 tablespoons coconut oil or butter in a heatproof bowl or 1-quart measuring cup -- you can make the whole recipe in the same container that way.
  3. Whisk in 1/2 cup unsweetened cocoa powder until blended. Whisk in 1/4 cup cream, 1/2 teaspoon salt, 1 1/2 teaspoons vanilla, and about 1 cup sugar equivalent in sugar substitute.
  4. Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli. Also I liked a combination of liquid Splenda and erythritol, but the Splenda alone worked well, too.
  1. Whisk in the 4 large eggs and beat until they are well-blended. Add 1/2 cup coconut flour, blending well, and finish with the 1/2 cup unsweetened dried coconut.
  2. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.
  3. Prepare cookie sheets, either by greasing well, covering with parchment paper, or covering with a silicone baking mat.
  4. Drop batter by rounded teaspoons (batter will be about 1 1/2 inches across). Put half an almond or macadamia nut on the top of each, and push slightly to make it stick.
  5. Bake for about 12 minutes, or until cookies are set and just beginning to brown on bottom.
  6. Let cool on pan for about 10 minutes. Remove to a wire rack. When fully cool, store in an airtight container.

Nutritional Information (with macadamia nuts): Each cookie has a little over 1/2 gram effective carbohydrate plus 2 grams fiber, 2 grams protein, 5 grams fat, and 51 calories.

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