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.
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. But is it safe?
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
Make a crumble out of unsweetened shredded coconut, Swerve and almond flour. Add melted coconut oil and rum extract.
Whip egg whites until stiff peaks form.
Gently fold egg whites into coconut mixture.
Place parchment paper on a cookie sheet. Using a cookie scoop, lay out 8 cookie mounds onto the cookie sheet.
Bake for 8-10 minutes in a 400 degree oven and you’re ready for a delicious little sweet treat!