• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Cookies » Coconut Almond Crisps

    Published: Apr 25, 2016 · Modified: May 23, 2018 by Carolyn

    Coconut Almond Crisps

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    45.7K shares
    Jump to Recipe Print Recipe

    These thin and crispy coconut almond cookies are a delicious low carb, grain-free treat. Perfect with morning coffee, afternoon tea or as dessert. This post is sponsored by Bob’s Red Mill.

    Low carb Grain-Free Coconut Almond Crisps

    Ask yourself this, my friends: why are Mother’s Day recipes and Mother’s Day posts always focused on brunch? Don’t get me wrong, I love breakfast and brunch food as much as the next person. But are we falling into a trap here? Are we setting a dangerous precedent? Are we relegating the celebration of motherhood to the early part of the day only? Does she get her hour or two of love and pancakes and then have to go right back into being Mum, cooking and cleaning and nurturing those around her? I suspect that this might be the case in some households and so I think maybe we need to shake it up a little. We need to branch out, think outside the box and make Mother’s Day a full day, from start to finish. Maybe even two days. Mother’s Weekend, starting Friday night at 6pm and going full tilt until Sunday at 9pm.

    Thin and crisply caramel coconut cookies that are actually low carb and gluten-free

    Okay, that might be a bit much (but a girl can dream, can’t she?). But let me tell you what Mum really wants. She wants to wake up a bit later than usual, well-rested, with no little critters waking her up for a glass of water in the middle of the night. She wants coffee at the ready and yeah, she wants her pancakes or waffles or other brunch item. But she might not want it in bed because that could be messy and you know who will be cleaning it up in the end. Then after she has had her fill, she wants the full day off. She wants to get her toes done, maybe get a massage, meet a friend for lunch, go shopping. She doesn’t want to have to worry about her kids or her spouse or her house. She just wants to chill. And then she wants a nice dinner, cooked by someone else and cleaned up by someone else. And then, of course, she wants dessert. A tasty treat whipped up by someone else. Bonus points if it was made by the kids. Now that is Mother’s DAY with a capital D.

    Deliciously thin caramel coconut crisps. Low carb, keto, grain-free

    So to celebrate your mum, my mum and all mums from the dawn of history, I created a sweet treat that fits any of the ways you want to make her day. You can serve these as a brunch treat (they are really good with morning coffee…yes, I know this from experience.), they are wonderful with afternoon tea, and they make a lovely sweet bite after dinner. And they are simple enough to be made by the kids, with perhaps some adult supervision for the young ones.

    These low carb coconut almond crisps are thin little biscuits perfect with your morning coffee or your afternoon tea. Low carb recipe.

    I’ve been wanting to make a lacy sort of cookie for a while now and Mother’s Day seemed like a great excuse to try. My first attempt was delicious, but they didn’t spread out the way I’d imagined and they were chewy rather than crisp. I had to play quite a bit with the amounts of Bob’s Red Mill shredded coconut and almond meal to get the texture I was aiming for. They do burn quickly so make sure you are baking them in the top third of the oven, and keep your eye on them while they bake. And do not try to take them off the pan while they are still warm. They won’t hold together at all until they are completely cool.

    Thanks to Bob’s Red Mill for helping me celebrate Mother’s Day in style. All thoughts and opinions are my own.

    Coconut Almond Crisps

    These thin and crispy coconut almond cookies are a delicious low carb, grain-free treat. Perfect with morning coffee, afternoon tea or as dessert.
    4.91 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 12 cookies
    Calories: 64kcal

    Ingredients

    • ¼ cup butter
    • ⅓ cup Swerve Sweetener
    • 2 teaspoon yacon syrup can sub blackstrap molasses
    • ¼ teaspoon xanthan gum
    • ¼ cup Bob's Red Mill almond meal
    • 6 tablespoon Bob's Red Mill shredded coconut
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
    • In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan.
    • Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
    • Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly.
    • Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.

    Notes

    Makes 12 cookies. Each cookie has 1.16 g NET CARBS.
    Food energy: 64kcal
    Total fat: 6.12g
    Calories from fat: 55
    Cholesterol: 10mg
    Carbohydrate: 1.69g
    Total dietary fiber: 0.53g
    Protein: 0.68g
    Sugar alcohols (erythritol): 6.65 g
    Nutrition Facts
    Coconut Almond Crisps
    Amount Per Serving (1 cookie)
    Calories 64 Calories from Fat 55
    % Daily Value*
    Fat 6.12g9%
    Cholesterol 10mg3%
    Carbohydrates 1.69g1%
    Fiber 0.53g2%
    Protein 0.68g1%
    * Percent Daily Values are based on a 2000 calorie diet.

    *A note about Yacon Syrup. As with many things, it is claimed that yacon is low glycemic and doesn’t raise blood sugar. I have only recently tried it out and only in very small doses so I cannot be sure of this for myself. However, it is a good alternative to cane sugar syrups like molasses. I promise to do some testing on myself in the near future!

    45.7K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Amy says

      April 24, 2019 at 10:04 pm

      5 stars
      Sukrin Gold fibre syrup works in place of Yacon syrup, for a fraction of the carbs. Sub in Sukrin Gold for swerve and you’ve got a pretty damn good ANZAC biscuit taste-a-like.

      Reply
    2. HEIDI says

      March 31, 2019 at 4:10 pm

      Sorry about the comment on an old post, but I recommend Whey Low Gold brown sugar instead of the yacon syrup…so much more reasonable in price, with an even lower glycemic load.

      Reply
    3. Veronica D McGee says

      December 17, 2018 at 5:06 pm

      The mix tasted amazing, but it turned into a crumble, so I spread on a silicone sheet and broke into pieces after baking. It looked like a brittle. I will update my post later.

      Reply
    4. Dana says

      November 16, 2018 at 1:06 am

      I have maple extract. Could I sub that for the Yacon Syrup?

      Reply
      • Carolyn says

        November 16, 2018 at 8:09 am

        No, I wouldn’t advise that, if you used the same amount, you’d have an overpowering maple flavor.

        Reply
    5. Wendy says

      October 25, 2018 at 9:11 pm

      I have these in the oven now and can’t wait to try them! I couldn’t find the syrup that I needed st my grocery store so I used honey. I’m concerned that it added a lot of carbs to this cookie. The nutrition information was not on the label. Can we leave that out or is it too important of an ingredient? The dough itself was so sweet so for sure can leave another sweet item out. Thank you!

      Reply
      • Carolyn says

        October 26, 2018 at 8:08 am

        Honey will add a carb or two per serving.

        Reply
    6. Linda says

      October 12, 2018 at 3:29 pm

      Carolyn, do you think it would be ok to brown the butter for these?

      Thanks as always.

      Regards,
      Linda

      Reply
      • Carolyn says

        October 12, 2018 at 8:50 pm

        Sure, you could try that.

        Reply
    7. Sarah says

      June 22, 2018 at 7:09 pm

      Sorry I meant I used yakon syrup today. The ones on Facebook are with a sugar free (xylitol) syrup.

      Reply
    8. Sarah says

      June 22, 2018 at 7:07 pm

      Hi Carolyn, I post a question on your Facebook page almost a week ago about baking these cookies (I added photos) but haven’t had a reply. Would you mind taking a look. Something isn’t right. I actually used Yacon syrup this time and they still look nothing like yours. Thanks

      Reply
      • Carolyn says

        June 22, 2018 at 8:39 pm

        I am on vacation and have spotty internet. Not sure where you posted your question but you can email me at alldayidreamaboutfood@gmail.com. If you just leave it on the visitor posts on FB it’s hard for me to see them.

        Reply
    9. Sarah says

      June 08, 2018 at 8:46 am

      5 stars
      Seriously, Carolyn HOW do you get yours so perfectly round?? Mine are great but not as pretty looking as yours. What is your secret, lol??? Thanks 🙂

      Reply
      • Carolyn says

        June 08, 2018 at 10:17 am

        Hmmmm I wish I knew. They came out that way! A few were funny shaped, of course.

        Reply
    10. Esther R. says

      June 06, 2018 at 9:26 am

      5 stars
      Just nice and delicate to enjoy !! My grands made these.

      Reply
    11. Connie says

      May 16, 2018 at 2:47 pm

      Hello! I made these one time before I had Swerve and used Sucralose instead. I also used almond flour instead of meal, and agave syrup. When mixing, it was way too wet so added more almond flour. They were a bit soft, but very good. This time I made with Swerve, everything else as before, and noticed that the mixture started getting hard very quickly in the pan and I struggled to get the last ones shaped at all. When I took them out of the oven, some of the butter had leached out of each cookie, so they were kind of sitting in a puddle. I’m waiting to see how they cool, but do you have any idea as to what happened? I did use xanthan in both attempts as well. Thanks!

      Reply
      • Carolyn says

        May 16, 2018 at 4:06 pm

        It should not be getting hard as you are shaping it. I really don’t know why it would do that. Sorry!

        Reply
    12. Barbara says

      April 26, 2018 at 10:47 am

      These are so very delicious! I used almond extract instead of vanilla and they are a.m.a.z.i.n.g.! Going to make them again today. Yep we ate all of them yesterday. Don’t judge me. 🙂

      Reply
    13. Debbi says

      January 27, 2018 at 1:44 am

      5 stars
      Thanks so much for the recipe!! These are delicious! I used sukrin fiber clear in place of the molasses and added 2 Tablespoons of coconut flour because my “dough” was a little wet after adding a full teaspoon of vanilla. The cookies turned out chewy after baking for about 6.5 minutes. Delicious!

      Reply
    14. Cynthia says

      January 22, 2018 at 10:24 pm

      Any chance of leaving the coconut out or replacing it with something…less coconutty?

      Reply
      • Carolyn says

        January 23, 2018 at 12:50 pm

        Grind up some sliced almonds until they resemble coarse crumbs.

        Reply
    15. Keka martin says

      December 19, 2017 at 3:30 pm

      Hi Carolyn, I,m from Chile and was wondering if I could substitute or omite the xumtum gum?

      Reply
      • Carolyn says

        December 19, 2017 at 3:53 pm

        I am not sure they will hold together well if you skip it but it’s worth a try. At the very least, you will have a delicious ice cream topping!

        Reply
    16. Sheila M Bassett says

      November 26, 2017 at 11:33 am

      I’ve made these 3 times and the taste is fantastic, however, I can never get them to spread. I go as fast as possible, but by the time I get them on the pan, they are already very hard and I can barely press them down with my hand. I put in the oven and they barely spread, but the butter seems to run out of the cookie. It’s like the almond flour didn’t absorb the butter at all. What can I do?

      Reply
    17. DEb G says

      November 16, 2017 at 11:50 am

      I made these yesterday and they were delicious but they were so crumbly even after cooling that they would not hold together at all so I used them for ice cream topping and were good that way too. Any ideas what I did wrong?

      Reply
      • Carolyn says

        November 16, 2017 at 6:34 pm

        Did you use Yacon or no? That can make a difference in the end.

        Reply
        • DEb G says

          November 17, 2017 at 8:55 am

          I used molasses, would that make it crumbly?

          Reply
    18. Colleen says

      November 06, 2017 at 10:36 am

      Do you think I could substitute the Swerve with the Confectioners Swerve? It’s all I have on hand at the moment. Thanks…love your recipes!

      Reply
      • Carolyn says

        November 06, 2017 at 9:55 pm

        I really can’t say for sure.

        Reply
    19. Marina says

      November 03, 2017 at 10:45 pm

      These looks so lovely!

      Reply
    20. Delia says

      September 01, 2017 at 12:47 pm

      These look like almond lace cookies…the ones that you can sandwich with a little lit of melted chocolate in the center. I’m so trying these…..they look amazing!!!

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023