If there is one thing I have realized about the Keto lifestyle, it’s how addicted to sugar I was. Wanting that little sweet bite after dinner to finish off the meal was often a given, even when I knew sugar was bad for me. I’d occasionally go to the grocery store and buy a bag of chocolate chips with full intentions of getting them into gluten-free cookies, but they rarely made it. A few chips here, a handful there and before I knew it, I had eaten the whole bag! It didn’t matter if it was dark or milk chocolate; it was chocolate!

The keto diet consists of 5% carbs, 20% protein, and 75% good fats (avocados, coconut oil, MCT oil, nuts, seeds, etc), and there is no room for sugar, which is a good thing. But when it comes to satisfying the sweet tooth, it gets a little tricky. This is where my Rum in de Coconut Keto cookies come into play. They are quick to make and satisfy my longing heart for a little sweet bite. But I know what you’re thinking…they look like a biscuit! But I guarantee you they suffice just fine for a sweet treat.

Keto Cookie

Make sure your shredded coconut is unsweetened. You don’t want to sabotage yourself before they even get into the oven! There are several alternative sweeteners, but not all are good for you. You should know by now that anything containing aspertame, Splenda, Sweet-n-Low and Equal are cancer causing agents. so please stay away from these. One sugar alternative on the market is erythritol, often packaged as Swerve or Pyure. Is it safe? Here is a great article by the WellnessMama on Erythritol; Is it a Safe or Healthy Sugar Alternative?

Her overall conclusion…

Should You Use Erythritol?

“Unless a person has digestive problems like IBS, SIBO, or other bad reactions, using erythritol as a treat once in a while may be okay. Just make sure it’s certified organic and gluten-free.” In order to choose for yourself, click on her link above to read the whole article. I did use 2 Tablespoons of Swerve in this recipe, which comes out to less that one teaspoon per cookie, but you could always substitute Stevia if that is preferred.

Making Rum in de Coconut Keto Cookies

Keto Coconut Cookies Batter

Make a crumble out of unsweetened shredded coconut, Swerve and almond flour. Add melted coconut oil and rum extract.

Stiff Egg Whites

Whip egg whites until stiff peaks form.

Folding in Egg Whites

Gently fold egg whites into coconut mixture.

Coconut Keto Cookie Dough

Place parchment paper on a cookie sheet. Using a cookie scoop, lay out 8 cookie mounds onto the cookie sheet.

Coconut Rum Keto Cookies

Bake for 8-10 minutes in a 400 degree oven and you’re ready for a delicious little sweet treat!

Rum in de Coconut Keto Cookies

Serves 8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Egg
Dietary Dairy-free, Diabetic, Gluten-free, Grain-free, Paleo
Rum in de Coconut Keto Cookies are perfect for a little sweet treat, especially when you are following the Keto lifestyle. Quick and easy to make, they are sure to become a favorite!

Ingredients

  • 1/2 cup Unsweetened Shredded Coconut
  • 1/4 cup Almond Flour
  • 3 Large Egg Whites (cold)
  • 1 tablespoon Coconut Oil (melted)
  • 1/2 teaspoon Rum Extract
  • 2 tablespoons Swerve (or other Erythritol brand)

Directions

Step 1
Preheat oven to 400 degrees.
Step 2
In a medium size bowl, combine shredded coconut, almond flour, and Swerve.
Step 3
Keto Coconut Cookies Batter
Melt coconut oil. Add Rum extract. Pour into coconut mixture and stir to combine.
Step 4
Folding in Egg Whites
Whip egg whites until stiff peaks form. Slowly fold into coconut mixture.
Step 5
Coconut Keto Cookie Dough
Place parchment paper on a cookie sheet. Using a cookie scoop, place 8 scoops evenly on the parchment paper.
Step 6
Keto Cookie
Bake in a 400 degree oven for 8-10 minutes or until golden brown on the top.
Step 7
Coconut Rum Keto Cookies
Place on wire rack to cool. Enjoy!

 

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