Low Carb Cocada
Indulge guilt-free with this Low Carb Cocada recipe, a delicious twist on the traditional coconut treat that's perfect for keto and low-carb lifestyles. Made with unsweetened shredded coconut, creamy coconut milk, and a sugar substitute like erythritol or monk fruit, these bite-sized delights are loaded with rich, tropical flavor without the extra carbs. A hint of vanilla and a touch of almond flour add depth and texture, while golden edges from baking deliver irresistible crunch. Ready in just 30 minutes, these low-carb coconut cookies are simple to prepare and ideal for a snack, dessert, or even gifting. Enjoy a sweet tropical escape without compromising your dietary goals!
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Recipe Information
Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup coconut milk
- 0.5 cup sugar substitute (erythritol or monk fruit)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons butter
- 0.25 cup almond flour
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large saucepan over medium heat, combine the coconut milk, sugar substitute, vanilla extract, and salt. Stir until the sugar substitute is fully dissolved.
Add in the butter and continue to stir until it's melted and well incorporated.
Mix in the unsweetened shredded coconut and almond flour until the mixture is well combined and no dry spots remain.
Reduce the heat to low and cook the mixture for about 5-7 minutes, stirring frequently, until it thickens slightly.
Remove the saucepan from the heat and let it cool for a few minutes until it's safe to handle.
Using a spoon or your hands, form small balls or mounds of the mixture (about 2 tablespoons each) and place them on the prepared baking sheet.
Bake in the preheated oven for about 12-15 minutes or until the cocadas are golden brown around the edges.
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store the cocadas in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 30.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
