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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.
Course Dessert
Cuisine Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 64 kcal



  1. Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
  2. 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.
  3. Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
  4. 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.
  5. 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.

Recipe 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.