Keto Coconut Custard Cookies

Baking at home does not have to be complicated, even when you are following a low carb lifestyle. Sometimes the simplest ingredients make great desserts.

Today I want to share my recipe for keto coconut custard cookies. They are easy to mix together and take very little time in the oven.

I love how the inside of these cookies stays soft and custard-like after they cool down. The coconut flavor is noticeable but not too strong.

If you are looking for a keto friendly dessert that is easy to make, this is a great option. I like to keep a batch of these in my kitchen for a quick treat.

Why You’ll Love This Recipe

Custard Texture – These cookies have a soft, rich center that mimics real custard without the extra carbs.

Low Carb Friendly – Almond flour and monk fruit sweetener keep your blood sugar stable while satisfying your sweet tooth.

Double Coconut Flavor – Shredded coconut and coconut cream deliver a deep, tropical flavor in every single bite.

Quick Baking – You only need to bake these treats for twelve minutes to get a warm, delicious dessert.

Recipe Ingredients

• 1 cup Almond Flour
• 1/2 cup Unsweetened Shredded Coconut
• 1/3 cup Powdered Monk Fruit Sweetener
• 1/4 cup Coconut Cream
• 3 tablespoons Unsalted Butter, Softened
• 1 Large Egg Yolk
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Coconut Extract
• 1/4 teaspoon Xanthan Gum
• 1/4 teaspoon Fine Sea Salt

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter, coconut cream, and powdered monk fruit sweetener until smooth.

Step 3

Mix in the egg yolk, vanilla extract, and coconut extract.

Step 4

Stir in the almond flour, shredded coconut, xanthan gum, and sea salt until the dough thickens.

Step 5

Let the dough rest for 5 minutes so the coconut absorbs moisture.

Step 6

Scoop into 12 cookies and shape into thick rounds.

Step 7

Bake for 12 to 14 minutes, until the bottoms are golden and the centers are just set.

Step 8

Cool completely for a soft custard-like middle.

Tips

Use Room Temperature Butter and Cream

I recommend leaving your butter and coconut cream on the counter for a bit before you start. If they are too cold, they will not mix together smoothly and you might end up with small lumps in your dough.

You’ll get the best results if both ingredients are soft enough to blend easily with the sweetener. This helps create a smooth base that gives the cookies their soft texture.

Mix the Xanthan Gum Evenly

From my experience, xanthan gum can clump up quickly if it touches wet ingredients first. To avoid this, I recommend stirring it into the dry almond flour and shredded coconut before adding them to the bowl.

This simple step ensures the gum distributes evenly throughout the dough. It helps the cookies hold their shape without any gummy spots inside.

Do Not Skip the Resting Step

I’ve found that letting the dough sit for 5 minutes is very important. During this short break, the dry almond flour and shredded coconut have time to absorb the liquid ingredients.

If you skip this step, the dough might be too wet and sticky to shape easily. Letting it rest makes the dough much easier to handle and helps the cookies bake evenly.

More Recipes

• Keto Coconut Cream Pie
• Keto Coconut Lime Bars
• Keto Samoa Cookie Bars
• Keto Vanilla Bean Custard Cups
• Low Carb Toasted Coconut Macaroons

Frequently Asked Questions

Can I use heavy whipping cream instead of coconut cream?

Yes, you can use heavy whipping cream as a 1-to-1 replacement if you do not have coconut cream on hand.

It will still give you a rich texture, though it will slightly reduce the overall coconut flavor in the dough.