There are times when you want something to satisfy your sweet tooth on the go. These simple gluten free coconut flour cookies are a great portable snack.
It’s always a good idea to have a few low carb snacks in the house, especially when you have non-low carb goodies in the house. A few cookies I like to make include my cream cheese cookies and the low carb peanut butter cookies.
I usually do have a stash of my favorite candy bars as special treats, but it’s definitely a lot cheaper to make your own goodies. If you are busy like me, it pays to bake in large batches and freeze items in smaller portions. This is especially true for sugar-free baked items and they generally should be stored in the refrigerator and used up within a week.
Since I like to keep things simple, my favorite recipes are those that use basic ingredients and can be whipped up quickly. Over the last month, I have baked a few extra sweetbreads which I put in the freezer to thaw out each week and put in single serving zipper bags for healthy “grab & go” snacks during my busy work weeks.
I have been baking a lot with coconut flour lately because I have a very large bag that is nearing its expiration date. If you aren’t going to use up your coconut flour within 3 months, it should be kept in the refrigerator or freezer for longer storage. Unfortunately, I never put this bag in the freezer so I’ve just got to use it up.
Sticking to the “simple” theme of my baking, I came up with these basic coconut flour cookies since I wanted to try my hand at a recipe using coconut flour.
To dress these up for a party or holiday, they can be frosted with a simple glaze made with Swerve Confectioners Powder or drizzled with some melted chocolate. Unsweetened coconut could also be added to the dough for a more intense coconut flavor.
There really are endless possibilities with this simple cookie with coconut flour recipe. Another option would be to sprinkle a little granular Swerve on top that has been colored with some food dye.
This recipe was adapted from a rolled sugar cookie recipe that I had. The texture of this dough is better suited for using a cookie scoop to portion out onto a cookie sheet.
I like to use a silicon baking mat over my cookie sheet just to ensure that the coconut flour cookies won’t stick. This probably isn’t necessary for these cookies, but it’s become habit for me now when I bake that I do it without thinking.
After the scoops are on the cookie sheet, you’ll want to flatten the dough as much as possible as they do not flatten out during baking. My dough was a bit soft so it may help to chill the dough first. I just used my fingers to press down each scoop of dough onto the pan.
These cookies should be baked until the edges begin to brown. For me, this was about 10 minutes. Here’s how they looked after taking them out of the oven:
I transferred them to a rack until they were completely cooled. I froze half the cookies to enjoy later and put the rest in the refrigerator to snack on this week.
Low Carb Gluten Free Coconut Flour Cookies Recipe
Basic Coconut Flour Cookies
Ingredients
- 3/4 cup coconut flour sifted
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1/3 cup coconut oil
- 3/4 cup low carb sweetener or other low carb sweetener
- 4 large eggs
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
Instructions
- Stir together coconut flour, baking powder and salt.
- In separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well.
- Add dry ingredients to wet mixture, beating until well combined. Batter should be thick. If not, add in a bit more coconut flour being careful not to overdo it.
- Scoop dough onto ungreased cookie sheet or silicon mat and flatten out to desired thickness.
- Bake at 375°F for 8-10 minutes or until edges start to brown.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
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Emily says
Newbie low carber here – I had lost hope of finding a good cookie recipe, but this really did it! I substituted “Trader Joe’s Coconut Beverage” because it was what I had, and probably added another 1/4 cup of coconut flour. Used a regular cookie scoop, cooked for an extra 5-10 min and it yielded 10 approx 4” cookies.
Lisa MarcAurele says
Thanks for sharing your experience with the recipe. I’m so glad the cookies worked out for you.
Jackie says
I used Stivia. Way too sweet.
Lisa MarcAurele says
Usually, sweeteners need to be adjusted to taste. I’ve found people vary widely on how sweet they like things.
Connie Trincali says
Love, love, love these cookies. Has anyone tried adding cinnamon to them?
Lisa MarcAurele says
I haven’t, but I have made them with ginger and they are good.
Rozina says
Hi, lovely recipe. However I need a substitute eggs. Ps help
Lisa MarcAurele says
I’ve had good results mixing granular sweetener with gelatin and water. You can find that method in my eggless brownies recipe. But, I haven’t tried it with this recipe.
Bruce's wife says
I used rum extract instead of vanilla. I also put unsweetened coconut. Fantastic!!
Lisa MarcAurele says
Unsweetened coconut sounds like a perfect addition!
Jeannine Sracy says
Can these be mixed a day ahead and kept co eared in the refrigerator until you are ready to bake?
Lisa MarcAurele says
The dough can be kept chilled until ready to use if desired.
Signick says
Thank you for this recipe!!!!! I followed the recipe exactly, except the silicone baking mat, I replaced with parchment paper. Mine were more like a biscuit than a cookie. A great recipe that’s low carb-low sugar. (The low carb sweetener I used was Splenda).
Donna says
I want to make these using the Splenda /sugar baking blend. How would I change that measurement? The bag gives me a guide to convert regular sugar measurements to this blend, but not sugar substitutes. Thanks.
Lisa says
The low carb sweetener called for in the recipe is a 1-for-1 sugar replacement so just use the same amount of sugar in any conversion.
Sharon says
It’s crazy how something so simple can also be so perfect! Great recipe. Will be making this often!
Lisa says
I’m so glad the cookies worked out for you Sharon!
Faye says
I added pecan pieces to mine made a wonderful cookie
Lisa says
Thanks for sharing that variations. Sounds delicious!
may says
honestly my favorite, have done about 3 batches and each one is flawless.
I add dark chocolate and it’s to die for.
thank you!
Lisa says
Thanks for the suggestion for adding in some chocolate! Sounds perfect!
Amanda says
Can use olive oil instead of coconut oil?
Lisa says
It may give a different flavor and I don’t like to use it for baking.
Char says
Holy Moly-these are perfection! Just made them and had to have a taste while they were stilll warm-YUM! They tasted like a sweet cake/bread. I made mine a little thicker 🙂 and can not wait to have one with my afternoon cup of coffee! Next time I will lessen the sweetener amount and instead of almond milk I used heavy cream-perfection!!’
Lisa says
They do go perfect with coffee and tea!
Anj says
These came out perfectly for me and were delicious! Thanks so much for sharing the recipe!
Lisa says
Thanks for sharing the results!
kim says
I tried to make these and made sure dough was not too soft and yet they spread out on the tray when baking and were a complete flop.
help what have i dont wrong. i followed recipe exactly.
Lisa says
If you can list brand ingredients used, we might be able to help. It’s hard to say otherwise. I’m also not sure if altitude can impact the results as well.
Karla Alexander says
These are so easy to make! I used 4 packets of stevia cause I’m not big on sweeteners but they turned out good! My almond milk was expired so I just subbed with plain water and they came out so good! Also I didn’t have a beater and a fork worked just fine 🤗🤤
I typically don’t like coconut but these are perfect, just add in your hot tea or coffee for the fall coming up and you’re golden!
Lisa says
Good to know water works as a last minute sub.
Dan Sheehan says
Made these cookies exactly as the recipe called for. They were very very very very dry! I won’t be spending my time or the cost of the ingredients to make this again.
Lisa says
You can lessen the coconut flour if needed. They are also best after a day in the refrigerator.
Stella says
I made them yesterday for my family and they all loved it. Thank you so much for the delicious recipe!!
Lisa says
Thanks for the feedback Stella. So glad the cookies worked out!
Mel V says
WOW these are little bites of coconut cakey yumminess! For someone that is grain free, dairy free, sugar free, nut free, low carb….its hard to find little yummy snacks to have with a nice cup of tea lol. I used ghee, and not quite half a cup of stevia and they were definitely sweet enough. For half the batch I put some cocao nibs in for a choc crunch. Thank you for sharing this quick, easy, yum recipe for all of us that are restricted with what we can eat.
Cheers
Mel 🙂
Lisa says
I’m so glad these worked out with ghee and worked out for you!
Barbara Doyle says
Read all the comments, I was curious how come no one uses splenda in the recipes, no a fan of the low cal sweeteners but I do like splenda , My daughter says its no good. Thanks
Lisa says
I used Splenda when I first started low carbing. However, now I prefer the natural based sweeteners. But, I haven’t found anything wrong with Splenda.
Kathy says
Hi I just made the cookies.. I used monk fruit sweetener .. (Walmart baking) great sweetness.. added Lily’s choc chips.. but mine turned out a little dry but good!!!
Lisa says
I find these are way better and less dry after being in the refrigerator.
Invertex says
Splenda is fine. There are just many people who seem to think that if something isn’t taken straight from a plant, that is must be bad. And there are people who since they believe this, they induce bad experiences when consuming it due to a placebo effect.
Sucralose (Splenda), will not spike your blood glucose, so it is fine if you’re doing a low carb diet. But, if you do choose to go “natural”, make sure to stay away from Maltitol, as it will spike your blood glucose nearly as much as sugar, and Xylitol will about half as much as sugar.
Erythritol and Allulose are currently the best natural ones that don’t increase blood glucose at all. And Aspartame and Sucralose being the best “artificial” ones.
wsbarker says
Awful, ran off the pan, all over the oven. Waste of expensive ingredients and time scrubbing out the oven. Wish I could post the photos. What a mess.
Lisa says
The batter should have been very thick as stated in the recipe instructions. I think there might be some variations with coconut flour (or they are using the wrong kind of coconut flour like ground dessicated coconut) as others have had similar issues. Coconut flour should be defatted and I’m thinking some brands may not defat as much as others which could case this issue. When I make these, I have to press down on each cookie before baking as they don’t flatten and are cake-like cookies.
Wsbarker says
Might be a good idea to remove it. Many of the comments below are saying to use so many different variations it’s impossible to know what ingredients to use. I checked the ingredients on the almond flour I bought and it doesn’t say there is anything added to it so I have no idea.
Lisa says
That’s the issue. You used ALMOND FLOUR in a recipe that calls for COCONUT FLOUR!
CHRISTIE BALOW says
Coconut flour is dryer than almond flour.
Tess says
Ditto. My batter looks like soup :/ I wonder if it has to do with being at sea level?
Lisa says
I’m close to sea level and I’ve had others make it near the Rocky Mountains. I think it has to do more with the particular ingredients used.
Zakia Pormann says
Hi Lisa. I tried your recipe last Friday with adjustments. I used 2 eggs instead of 4 and substituted almond flour with coconut flour. It was a complete success. Even my children loved them and kept asking for more! But of course I saved some for myself. My Keto journey started about 2 years ago but I often found most recipes complicated and certain ingredients difficult to find. But your recipes are so simple and doable. Please carry on your much needed work.
Best,
Zakia
Lisa says
Thanks for sharing that Zakia!
Jake says
I cant tell you how many times I’ve made these. They’re amazing!
Lisa says
I’m so glad you enjoy these Jake!
Julia says
If I omit the sweetener completely do I need to add any other ingredients? Thanks!
Lisa says
Most likely, you’ll need to add in more liquid.
Ben says
I just calculated out the carbs for this recipe and they seem to be 4 grams per cookie (for 38 servings) not 1.5 grams as the recipe says. That’s using Lakanto Monkfruit sweetener as you have linked in the ingredients. Am I missing something?
Lisa says
Erythritol is not included in the count as it should have no impact.
Tatiana says
I don’t know how to describe the texture……. it is soft like a cake but drier……
especially when they are cooled down…………….
Super sweet. next time I will half the sugar. and maybe switch to half flour with half coconut flour?….
Lisa says
You can definitely cut back on the sweetener. I make these with half the sweetener or less. I’m not sure about the flour sub, it’s something I haven’t tested.
Fred Flinstone says
The link for silicone baking mat isn’t working.
Lisa says
It should work now.
stamatia mavrothalassitis says
Is there a replacement for almond milk and normal milk isn’t an option. Would coconut milk or cream work? Or regular thickened cream?
Lisa says
You can use any of those: coconut milk, coconut cream, or heavy cream.
Michael says
Hi I’ve made these twice now and each time the “dough balls” melt and I’m left with basically a tray bake. What am I doing wrong
Lisa says
It could be your coconut flour has too much fat.
Tirhza Louis says
I just made these cookies and holy smokes, these are a game changer! The only thing I did differently was used all coconut oil instead of coconut oil and butter and I used one tablespoon heavy whipping cream instead of almond milk because I had none. The dough was not batter-like for me, but instead firm yet malleable and did not spread when baked. For the sweetener I used one and a 1/2 tablespoons of Sweet Leaf Stevie because sugar alcohols do not like me. I also added one syringe of liquid Sweet Leaf coconut flavor. They were lightly browned and crunchy on the outside, soft and pillowy on the inside and not delicate at all. I will use this recipe as a springboard for endless variations, thanks so much for sharing it.
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Beth says
Hi. Just made a batch of these with only a couple of changes. I read a review saying they were too sweet. So I lowered the Swerve powdered (all I had) to 1/2cp rather than 3/4. I wish I hadn’t. They’re a cookie and supposed to have a sweet taste. With 1/2cp, I was looking for a little sweeter cookie…so my bad. Also, I toasted a good handful of unsweetened coconut flakes and threw some in the batter and sprinkled the rest on top before baking. That’s a good addition. The recipe made 30 for me rather than the 38 that you suggested. I baked them for the full ten minutes and even a bit longer on the section batch, because I tried one from the first batch after they cooled down for a couple of minutes, but it was very soft. It did not fall apart like some reviewers said. They look a lot like yours, very round and uniform. After placing the cookies on the sheet, I place a piece of waxed paper over them, and flatten them with a flat bottomed glass. Works beautifully, nothing sticks. Overall, tho, I wish they were not so cakey and more cookie like. But the taste is great, and it’s nice to try something different rather than the old standby 3 ingredient peanut butter cookie lol. Thanks for recipe. Posting it to Instagram and hope I’m can tag you.
Lisa says
I’ll see if I can find them on IG. They are supposed to be cake like in texture.
Valerie Gardner says
These are Great !!! And my husband loves them
Thank you 🙂
Val G
Lisa says
You’re welcome!
Petra GR says
Hi … I just made this recipe with Erythritol and got a really strange after taste in my mouth. Nearly metallic. what is that? xx
Lisa says
It’s the erythritol aftertaste. It helps to blend erythritol with another sweetener like stevia or monk fruit to reduce that effect.
Leah says
Thank you for sharing this recipe. I have a diabetic 4 year old and it’s impossible to find any baked goods that are truly low in carbs!
Froukje says
We do not use cups… please can you tell me how many grams I need…?
Lisa says
Added a unit converter to the recipe. Just click on the “Metric” link. 🙂
Bonney M. says
Ms Lisa you may get three reviews from me as I wasn’t sure how to send comments! This is a recipe that needs a comment!
I used xylitol, I put it in with butter and coconut oil and heated for 30sec. I whipped with fork then put with eggs and vanilla in my veg-a-matic and blended on low for several min. this is a must. then added sifted dry ingredients until all was smooth I added a table spoon of tapioca flour, and an extra tablespoon of coconut flour
I didn’t have coconut milk so I used coconut water. I also put 1/4 cup of natural coconut.
I divided dough into three groups let set five min.
First group baked regular
2nd group I added 1 tablespoon dry coco
3rd group I added shaved pecans
All three groups turned out awesome!
Do you have a good recipe for rollout sugar cookies?
I would say with coconut they were every bit as good as soft coconut macaroons cookies you by in the store. I would give this 10 stars if possible
Lisa says
Thanks for sharing your tips Bonney! I do have a roll out sugar cookie recipe here.
Lulu says
Hi! Just made these and they are a wonderful ‘cake’ cookie. The other low carb cookies I’ve tried use almond flow, so I was looking for something different, Yours go the other way to cakiness! l think I’ll try replacing 1/4 c. of the coconut flour with 1/4 c. almond flour and leave out the milk to see if I can get a crunch without crumbly!
Have you ever tried this recipe as cupcakes? It seems perfect.
Thanks!
Lisa says
I haven’t tried it as a cupcake, but does sound promising. Might have to experiment with that soon.
Carole says
I made these cookies they were perfect but i woul like to know if I can use canola oil instead of butter
Lisa says
I don’t recommend using canola oil.
Lara says
Yess thank you so much!! As a 14 year old who loves to bake, these are absolutley perfect! Even my brothers like them. Plus, I added some chocolate on top to add a bit of flavour. Thank you so much for this
Lisa says
You’re welcome Lara! Glad your brothers liked them too. 🙂
Onyie says
I just tried this recipe but added a tablespoon of fresh ground ginger. I love them. I didn’t get as much cookies as the recipe notes stated but that’s fine. Thanks for sharing.
Lisa says
Ooh! Ginger flavor sound fabulous!
jennifer says
Tried last nite. The cookies crumbled easily. What should I have done. Thanks if you could help.
Lisa says
Let them sit overnight in the refrigerator.
Jim B says
Hi Lisa,
I would love to be able to add something sweet tasting to my low-carb diet, but unfortunately I have a violent reaction to Stevia erythritol and even Monk fruit sweetener’s. I’ve been reading about these and, although they are completely natural, I’m not alone as there are many people who can’t tolerate the sweeteners. as many as one in every three people can’t tolerate them, according to my doctor. Any suggestions?
Lisa says
Can you do inulin or xylitol? What about artificial sweeteners like sucralose? To be honest, I try to avoid all sweeteners as much as possible as they give me sweet cravings.
Megan says
Try adding cream of coconut
Elizabeth says
Hi. Please how do I half this recipe? I just want to make a dozen cookies. Please help
Lisa says
If you hover your mouse over the number of servings, there is a slider that allows you to adjust the number of servings that the recipe yields. Give it a try!
Lana Fretz-Mason says
These turned out great and for a change I added cocoa to about 1/2 the batter.
Thanks for sharing.
Lisa says
You’re welcome. Cocoa is a great add!
Gracie says
These cookies are perfect! I was wondering how long they would keep outside of the fridge though? Thinking about sending a care package to some friends…
Lisa says
They should be okay for a couple days, but once received, they should be refrigerated or frozen.
Michael Bogues says
Ok this was my first time baking Keto, I followed the recipe to a T, except I have see almond flour and when that was really wet I added an extra 1/4 cup coconut flour. It was more like cupcake batter and when I put the cookies in the oven it melted into one giant pan cookie/cake. Let’s just say my 3yr old did not think it was funny!
Lisa says
I’ve accidentally used one for the other as I buy the Anthony’s bran which comes in bags that look similar. Definitely not a one-for-one sub.
Sara says
I never leave comments, but I read them. These cookies are fantastic! They’re sweet, light, flavorful, and versatile.
I used Nutiva coconut flour because it has more coconut flavor than King Arthur (my go to for non-coconut flavored recipes). I’ve had good and consistent results with both. Other coconut flours I have tried, have been drier, or denser, or taste like dust.
I also used Sukrin:1 instead of Swerve, because I prefer it. I always measure the granulated sweeteners (even if I’m just using Now plain erythritol – which leaves everything less sweet), then pulse them in an old coffee bean grinder. This seems to help the sweetener act more like sugar when mixing.
I could hardly stop myself from eating the “dough” (which is almost more like batter). My cookies did spread even beyond flattening the tops a bit. I bake on parchment paper, and got a nice tan on the bottoms.
First I baked a tray with just a handful of toasted coconut shreds, then I added a handful of toasted pecan pieces (from Trader Joe’s), and for the final tray – had to use the toaster oven because full sized is waiting on a repair – I added a sprinkling of Lily’s chocolate chips.
These cookies are great in all their variations. I could even see using lemon and zest in a batch. Thank you for this great and easy recipe!
Lisa says
Thanks for sharing your go-to brands. Nutiva was the first coconut flour I used and it was the one these cookies were made with.
AmatUllah says
Hi, try xanthan gum! I used to have the problem that you mentioned switched to the gum, while baking with the gf flours and it works wonderfully.
Tammy Simons says
My cookies did not turn out, the batter crumbled , and the cookies ran together. The flavour was good, but I didn’t get 38 cookies. I had high hopes for this recipe.
Lisa says
It’s most likely variations in coconut flour. I’ve used Better Body and Anthony’s with good results. I’ll add in weight measure, but I have a feeling some coconut flour is not defatted as much as others.
Maria says
Do you use solid pr liquid coconut oil? Would like to try these?
Maria
Lisa says
I soften or melt down coconut oil before using it if it is hard.
Julie says
So do you measure it out hard, then melt or use a liquid measuring cup of amount needed already melted. (If this would equal the same quantity, Sorry, but thanks in advance for nicely letting me know).
Lisa says
I typically measure hard into a Pyrex glass measure cup and then adjust if needed after it’s melted.
Megan Keith says
Thank you SO MUCH for this recipe! These were so easy to make and I think they’re delicious. The texture reminds me of a very lightweight shortbread, and the coconut flavor is delightful. I think I would have been happy with them even if I used a little less swerve, but as is they taste absolutely decadent. I froze some of the dough to use later–hopefully that won’t mess anything up! These also got five stars from my husband, who is picky about his desserts. 🙂
Lisa says
Great to hear! Thanks so much for letting us know you enjoyed the cookies.
Tony says
I love these cookies!! I tried the bagel recipe too. Those turned out like a frittata. I didn’t care for it. This cookie recipe has been my favorite low-carb baking recipe so far though.
Lisa says
Which bagel recipe was it? If it’s on this site, I’ll have to take a look. It’s never turned out like a frittata for me. I have done another coconut flour bagel recipe with fewer eggs, but have not yet posted the recipe.
D says
Love these! I changed a couple items in the recipe to half ghee and half cream cheese in place of all butter, added cinnamon and did 1 TB of canned coconut milk instead of almond milk.
No sweeteners added in mix but I drizzled yacon syrup on top after baked. Yummy
Lisa says
That does sound yummy D!
Anandita says
What is the measurement of your cup? 100grams?
Lisa says
I get about 109 grams coconut flour per cup.
Zaheeda Tshankie says
Mine were a big disaster. They merged into a cake!
Are the butter and coconut flour measurements supposed to be when the butter and oil are firm or melted or slightly soft?
And they’re very very sweet. I used Xylitol.
I had high hopes 😣 wasted expensive ingredients
Lisa says
Measurements are firm.
Suzy says
Hi,
Tried these last night when I was going through a carb withdrawal!! I added the whole stick of butter (8 T) and a little extra Splenda.
I patted them down to thin patties and kept them in oven an extra 2 minutes.
They turned out with a crisp bottom!!
The taste was perfect!!! It was JUST what I needed!!! Perfect with coffee!!
A keeper to my low carb diet!!! Finally…a guilt free cookie!!! (I ate 3 and was so satisfied!!).
Thank you for posting this recipe!! YUMMY!!
Suzy
Lisa says
Good to know you got a crips bottom just by baking a little longer.
Jai says
Mine came out very dry. What did I do wrong?
Lisa says
It may not have been your fault. I’ve found coconut flour can vary so you may just need to use less of it or add more liquid.
Nancy Torrisi says
I have read that coconut flour is very dry and requires more eggs to even out the recipe! Wish you could just substitute one for the other! Would be so much easier! 😉
Lisa says
It’s such a great low carb flour despite that! I prefer it over almond or sunflower seed flours.
lynne says
I agree. I enjoy coconut flour so much more than almond flour. Lighter.
I loved these cookies. They were dry but I will try the ginger or maybe cinnamon for another taste next time. Nice to have a treat!
Sangeetha says
Hi Lisa, thanks for this recipe! I’m new to keto & just discovered your site & absolutely love it! I just made your cream cheese dark chocolate fudge today – impatiently waiting to try them tomorrow!
I have a silly question, is the sweetener u used granulated or icing? I only have granulated xylitol, do you think I’m going to end up with grainy textured cookies? I’m not sure if the xylitol will melt?
Also, how long do you think these will keep in the freezer for? Thanks again for your excellent site – greeting from Edinburgh 😊
Lisa says
I used the regular granular in these. It wasn’t an issue for me.
Bonney Moseley says
I put my xylitol in my coconut oil and butter heated for 30 sec. let it col completely whipping with a fork the whole time, then put in mixer with eggs and vanilla blended until really smooth. They turned out great.
Bev says
Lisa, Thank you so much for this recipe. I just made these cookies and ate one warm out of the oven and they are AWESOME! I just started the keto diet about a week ago and since I was a sugarholic I have been missing a sweet treat at night. Today is my husbands birthday so I bought him cupcakes and KNEW I would not be able to resist if I didnt make these. The ONLy thing I changed was I subbed half of the butter with cream cheese and added some cinnamon as another post suggested. Since you said they are much better cold I cannot wait to stck these in the fridge and have some later. I was about ready to give up on this diet but now I believe I can hang in there thanks to you!
Lisa says
Great job resisting those cupcakes. It was really hard for me too at first. But, now, I can’t stand the sweetness of regular baked goods.
Denise Jordan says
These are ok. More like cake than cookie. I added cocoa, nuts, chocolate chips. Used a little more almond milk. Used truvia. Still on the hunt for a low carb, low sugar cookie.
Lisa says
Have you tried the no flour ones made with nut butter? The cream cheese cookies are probably my favorite ones.
Darell says
Its more cake-like because coconut flour is dense and the only thing binding it are the eggs
Barbarra says
Finding low carb cookie recipes is very hard. I have never baked with coconut oil… But i have to say I LOVED them!!! So easy to make! thanks!!!!:-)
P.S. The first dozen are gone! My husband loves them too
Lisa says
Thanks for writing in Barbarra! So happy to hear you and your husband like the cookies! 🙂
maureen says
I have food sensitivies to eggs and butter. Any thoughts on what to use? I heard flax seed for eggs. Could i use coconut pil for butter?
Lisa says
Coconut oil is a good sub for butter and they even offer butter flavored oil. I’ve been using psyllium and water in place of eggs and like it better than flax. Google “psyllium egg” and you should find some ideas.
June says
I just made these cookies and they are yummy. I like them soft so it works for me! Thanks for sharing the recipe 🙂
Lisa says
You’re welcome. Glad you liked the texture!
Bailey says
Hi, could you tell me if I could substitute 3/4 cup of swerve and do 1/2 cup of sugar and a little bit of swerve? I want to make these low(er) carb, but I hate using all swerve because of the after taste. I know sugar has more calories/carbs, but as long as it’s a lower carb recipe I am okay. I only need to limit my carbs to about 70-100g a day. Or could I do 1/4 cup of sugar and then 1/2 cup of swerve, anyway do you get what I am saying? I’d like to mix the two sugars in this recipe and just wondering if it would work or not. Thanks
Lisa says
Any sweetener can be used, sugar included.
Nancy Craig says
I used stevia. The cookies are so good. I used the small ice cream scoop and ended up with 48. I had three cookie sheets. I added more stevia in second batch and then on the third batch added unsweetened coconut flakes and a couple of drops of coconut flavoring. Wow! I will make these again using my third try results!
Lisa says
I love the sound of the coconut version!
Dani says
Swerve measures the same as sugar so you could use any combo to equal 3/4cup. I used 6 Tbls. Steviva which is equivalent to 3/4cup Swerve/Sugar.
Will definitely makes these again, delicious!
Carole says
I made mine without sweetener and they taste fine. Only thing is they aren’t crispy which was disappointing.
Lisa says
It’s tough to get a crispy cookie using coconut flour.
Sara says
Try using Sukrin:1 It’s pricy because of shipping, but it’s the best sweetener I have tried yet – and pretty much ordered them all except for some stevia stuff (yuck). When the cookies are warm, there isn’t even a hint of the cool effect from erythritol.
ruth says
would you be able to give me the recipe in grams please
Lisa says
There are calculators available online to easily convert. I’ve been meaning to post both amounts, but it’s tough when you are so used to using American measurements.
Ruth says
Thank you, I found different calculators gave different amounts though.
Norman says
I love how these are soft, which I know isn’t everyone’s flavor, but I hate crunchy cookies.
Lisa says
I love both soft and crunchy cookies. There aren’t many cookies I don’t like. 😀
Vess says
Hm, I expected them to be more like biscuits, but they are very soft and not crunchy. Sweetness is okay. I wouldn’t make them again.
Lisa says
These cookies are more cake like. For crisp cookies, it’s best to use a nut or seed flour.
Joan says
So if I use almond flour they will be crisper? cookies were good but not crispy like we like good flavor’
Lisa says
Almond flour will result in a crispier cookie.
Neikia says
Made these tonight and they were delicious. Only use 3 eggs and didn’t have almond milk but I added extra butter and mixed in some cinnamon my kids even loved them!
Lisa says
Thanks for letting us know the mods and how it worked out Neikia!
Tifany says
Would coconut sugar be a good substitute for regular sugar and if we don’t add butter would a make a difference or is there something else I could substitute the butter for
Lisa says
You can use coconut sugar, it’s just not very low in carbs. You will need another fat like ghee or coconut oil in place of the butter.
Cameron says
I just made these yesterday and the batter tasted great, but the baked cookies themselves were WAY too sweet. I used 3/4 cup of Swerve and could not even eat them they were so sweet. I’d try 1/4 cup-1/3 cup next time. Texture was ok, but definitely cake-like.
Lisa says
I do agree that everyone has their own preference for sweetness. I’ve typically cut it way back these days.
Donna says
Can i use coconut sugar…
Lisa says
You can, but coconut sugar isn’t low carb.
Cynthia Anderson says
Can I just use coconut flour not Almond flour? Have you used Trivia Baking Blend? How much should I use?
Lisa says
I’ve never used Truvia baking blend. But, Swerve is a one-for-one sugar replacement. Also, the recipe is all coconut flour. If you are wanting to use all almond flour, it may work, but the texture will be different. You may also need more almond flour.
Lyn says
These cookies turned out perfect as written. Used Bob’s Red Mill coconut flour, I find that brand always works well. Was looking for a breakfast cookie recipe, so I new I could adapt this one. I added unsweetened coconut, almonds, almond extract, cinnamon and unsweetened dried blueberries. They are fantastic! Thank you so much
Lisa says
You can never go wrong with Bob’s Red Mill!
Ana says
I did this cookies but I didn’t want to use the coconut oil so I replaced it with peanut butter. Also I added 1/4 cup of semi-sweet chocolate chips (not low carb but worth it!)The consistency looks good. Right now they are in the oven. I can’t wait!!
Lisa says
Sounds like a winner!
Meagan Drew says
Whooooaaaa! These were delicious! I’m new to the LCHF cricut (like 7 days new) and I NEEDED something the consistency of a cookie to-night. I had to sub a few things bc I just didn’t have the right stuff on hand but they were superb! My consistency was right on. The flavor and consistency reminded me of a madeleine. I only made 6 very small cookies and put the rest of the dough in the fridge. I’m looking forward to being able to have them when I have an itch. Thank you so much for your willingness to share this recipe!
Lisa says
I’d love to know what you did for subs. It may have made the cookies better.
Meagan Drew says
I used heavy whipping cream in place of the almond milk. I used stevia instead of swerve- though I wouldn’t do that again. And, I had to use crisco shortening in the place of coconut oil. I was desperate for a cookie so I had to make do with what I had. 🙂 Thank you again! I’ve had a few cookies every night and it’s been great for my sweet tooth.
Lisa says
Sounds like it worked out with the changes. Cream does thicken the batter and can help with rise.
Coconut says
I think it’s a bit misleading to be saying these are ‘cookies’ when they’re basically cakes (which is even more evident based on the fact that there are a lot of eggs in the recipe). Other than that, they tasted okay!
Lisa says
They are a soft cake like texture.
Cookie Monster says
Its not misleading. Get that stick out of your butt.
Cynthia says
I want to use the recipe using organic sugar. How much would I use? Thank you 🙂
Lisa says
It’s the same amount as Swerve.
Jean L says
Made these & they turned out great! I opted to add about 1.5 tsp of lemon extract for coconutty lemon flavor & they were a hit with my kids. Thank you!
Lisa says
Thanks for sharing Jean! So glad the kids liked them. 🙂
Bernadette says
Just made these for my partner who is on the Keto diet and they turned out great! I substituted the almond milk for coconut milk because that was all I had. I also added another egg because the eggs I had were quite small. They taste like soft coconut cookie pillows sent from heaven. DELISH!
Lisa says
Thanks Bernadette!
Kate says
Thanks for the recipe! I’m not concerned with carbs or weight loss, but I’m learning to prepare food differently for my son who has Autism(on the GAPS diet). I followed your recipe pretty close the first couple times I made it (only substituting the sweetener with honey). My 1 and 3yr old loved them! I deviated a bit further as I made them more. I now use honey, cinnamon and a mashed banana to the batter. The banana in particular seems to make these snacks less crumbly and more portable for my toddlers. Take care and thanks again!
Lisa says
That’s awesome! Kids are more carb tolerant so I do not restrict them too much for my 4 year old. I may have to try these with the banana for her. She loves bananas! I also have a niece who is autistic and know diet has helped many see improvements.
Jason says
I thought these were pretty good!! A tad dry but that’s on me. I added 2 scoops of PB Chocolate whey protein powder and a couple more tbls of milk to compensate. They baked great but may have needed more liquid but again that’s due to my changes.
Lisa says
Sounds like a nice flavor for the cookies!
beth says
when you say more dry, do you mean firmer? Like a Christmas roll out cookie? I’m trying to find an almond free cookie cutout recipe and I’m hoping to make this work, but idk..
Scott Gilmore says
Thank you so much for the recipe. I have been on a keto diet for one year and cheated several times when i get the itch for something sweet. These were great and hit the spot the other night. Will definitely keep them in the freezer for those times.
I do not do alcohol or almond milk so i omitted those two items. I did add scrapings from 1 vanilla bean. No issues with the recipe as other people described. So glad I tried them.
Lisa says
So glad they worked out for you Scott! 🙂
Tom says
may i use honey instead of the sweetners and coconut oil with home made applesauce ?
Lisa says
You can, but it wouldn’t be a low carb cookie.
Jennifer says
I have only ever commented once on a recipe ..but I felt the need to here…I love this simple recipe….I am on the low carb wagon and I have been keeping it really clean this time around….no sugar free candy..nothing with sugar alcohol ..no diet soda etc…these cookies are the only thing I have had even a little sweet other then sugar free jello….I love them just they way they are…I have made them 3 times in the past 6 weeks or so…two times with vegetable oil because I didn’t have coconut and then today with the coconut oil….I didn’t change anything except the swerve I just did a overflowing half cup and not 3/4 since I didn’t want them too sweet just in case as some people mentioned. I used good quality coconut flour from wegmans and my kitchen aid to whip things up really good…no issues at all with dough or consistency ..they are perfect. I store them all in the freezer in zip lock bags and pull one out when I want a treat. I love them frozen…which is just like really chilled because they are still soft right from the freezer….fresh baked more like cake but I think they taste so much better the days after from the freezer….thanks for such a simple recipe…my 10 year old son who loves his sweets even said it wasn’t bad so that’s a definite 5 star review in my book! Had to share because so many comments about dough and consistency issues ..it has to be the ingredients quality causing the problems because the recipe is perfect as written I go right from kitchen aid to oven and they come out perfect! I bake them on parchment paper and they slide right off when done….
Lisa says
Thanks Jennifer! I’m convinced it’s got to be inconsistencies with coconut flour. I’ve never had an issue and I’ve used a couple different brands.
Jere Moore says
Lisa, thanks for the recipe. I just can’t seem to get the same carb count, though. Mine comes out to 1.83 net carbs per cookie: 6.5 – .88 (fiber) – 3.79 (sugar alcohol) = 1.83.
Lisa says
For this recipe, I calculated based on the specific brands I used. Carbs can vary a bit depending on ingredients.
Nikkigurl says
My first time baking gluten free, felt like a treat after 1 week of banting, loved it. I did add a little xantham gum as I find the coconut flour reacts differently each time I use it and 3 drops of Stevie elixir , I let the mixture sit for a few minutes then it gave me the consistency to scoop it like ice cream, turned out exactly like your pictures, tastes amazing ( no stevia aftertaste),thank you for sharing an amazing recipe.
Lisa says
You are very welcome! You also bring up a good point. The dough really needs to sit a bit to let the coconut flour absorb the liquid.
Gary W Glass says
Are these supposed to be really soft crumbly and terribly dry? Because that’s what I ended up with.
Lisa says
They should be soft and cake-like. They are much better next day after storing the fridge overnight.
emily says
I rarely comment on recipes, but I just had to with this one because they are hands down the BEST coconut flour cookie recipe I have tried (and I’ve tried A LOT).
I made a few adjustments based on our needs:
I used sugar instead of swerve (cup for cup) – they are for my grain-free daughter to take to nut-free school
I subbed 3 T of ghee + 3 T palm shortening for the 3T butter to make dairy free
I subbed 1T vanilla + 1t water for 1t vanilla + 1T almond milk to make nut free and I’ve learned from Elana Amsterdam’s recipes to up the vanilla in recipes
My came out soft, but not crumbly or dense at all. Almost like little cakes.
I typically despise coconut baked goods, but I really liked these and definitely a winner for my preschooler!
Lisa says
Thanks for the tips on how to make it dairy-free! I love ghee and usually have palm shortening so I’ve got to try that.
Dawn Burton says
CAn I use splenda instead? If so how much should I use?
Lisa says
Sure. Splenda will work fine in these!
ChronicMasterBaker says
I used to be a pastry chef….so, regular cookies? No sweat. But now I am on phase 3 of the hcg diet, which prohibits starch and sugar. Learning how to bake without flour and sugar is uncharted territory for me, I am completely new to this. There is a convenience store out here called Maverik who bakes their own cookies in house. They are very good, especially as they use real butter. I am a fool for their frosted sugar cookies. I was there to buy fuel yesterday and saw them and really felt like I was missing out, so I set out to search for an adaptable recipe I can use. I have seen some damn near WIZARDRY with paleo versions of recipes I never dreamed could be made grain free. However, the paleo versions of sugar cookie recipes I have found either 1)contained ingredients I did not have and I am not making a 70 mile trip to the nearest supermarket just to find out they don’t have it anyway, or 2)called for sweeteners I could not consume (honey, maple syrup, etc.) This recipe looked like a good sugar cookie frosting holder-upper. Hearing the descriptive terms “soft” and “cake-like”, I was convinced THIS had to be the one. IMO, sugar cookies MUST 1)be frosted, 2)be thick and SOFT, NEVER crisp. I followed the recipe exactly except for I used monk fruit sweetener as I cannot have sugar. I added a small amount of almond extract, and I added Molly McButter along with the salt, because “too much butter flavor” is just crazy talk :.P
I knew right away I was running into problems when adding the dry to the wet, it was looking very crumbly, like food processed scrambled eggs. I pre sifted the coconut flour, added more but it was still very crumbly. I even substituted the milk with heavy cream and added 2 extra tablespoons of butter. Still too crumbly. I put it in a round cake pan and hoped it would set in the freezer. I was hoping to tap it out of the pan and roll it out between 2 layers of parchment, but I couldn’t even get that far! I waited until it was very hard set in the freezer, but not frozen. As soon as I tapped it out of the pan, it burst into crumbles. I added yet MORE coconut flour and worked it in with my hands this time, while adding more baking powder to account for the increased volume of coconut flour. It FINALLY held shape….KINDA. I tried using a cookie scoop and it would get stuck in the scoop and ultimately fall apart. I tried using a measuring cup as sort of a mold and I was able to capture enough of it to form one piece. But still, crumble, crumble, crumble!! Don’t get me wrong, the FLAVOR was DEFINITELY THERE! But if there is anything professional baking has taught me: NEVER judge a product on it’s batter! The truth only comes out when it’s finished baking! I quickly worked to hand shape each one as uniformly as I could while the dough was still cold. I baked them for about 10 minutes. I was dismayed to see that even then they were still very crumbly to the touch, I knew better than to take a spatula to them so I skipped the cooling rack & left the carryover heat to do its work. They are rather delicate (great snack to travel with?!? Are you really talking about THESE cookies??!? Ha!!) as the tops cracked a great deal. But the flavor is very good, the interior is very moist, SOFT and pretty damn close to sugar-cookie-like. At a 1/4 cup of dough a piece, these are pretty substantial, but then again, I would much rather have a “1 & done” than feeling I have to reach for more to be satisfied! Besides, Maverik’s cookies are bigger than my fist, so yes, I would make these again. But not without tinkering to see what can be done to get a more cohesive dough! Now, on to the frosting! Thanks for the experience.
Lisa says
Thanks for providing your experience. I’ve found that coconut flours can vary widely! I’m not sure how to address that issue as sometimes measurements of the flour need to be adjusted and other times the butter needs adjusting. And, these cookies are delicate warm, but get better after they have cooled. I probably should have noted in the recipe that the cookies are better after leaving in the refrigerator overnight as well.
ChronicMasterBaker says
Hi Lisa, I figured out the problem. Firstly, yes, coconut flour brands can really make a difference. Find one that you like best and stick with it, instead of just getting the one on sale, that was my mistake. Secondly, I learned that for the best, “lofthouse” style smooshy sugar cookie like result, you MUST have a kitchenaid. Paddle the living heck out of the fats, high speed, getting the fats as pale and fluffy as you can, before adding the flour. Night and day difference between the last experience, I’m glad I gave it one more chance! There is a convenience store around the central U.S. where I used to live called Maverik. They make incredible cookies, huge, baked in-store, real butter. Their sugar cookies are amazing. Topped with pink buttercream icing. Tender and smooshy, but not as much as lofthouse. (With your favorite sf buttercream recipe) your cookie recipe comes as close as one can get to Maverik’s without using real flour and real sugar. Thank you for sharing it :.) As good as Maverik’s cookies taste, I can do without feeling like a greasy ball of crap ha ha.
Lisa says
Thanks for the tip! I do use a KitchenAid, but I had no idea.
Carly says
I read some of the previous comments about the mishaps with this recipe and still decided to try it. It worked perfectly fine for me and the cookies turned out exactly as described – soft and precisely 19 (I halved the quantities). I used xylitol for sweetener. If anything, they are a bit too sweet.
I think some of the problems others have faced might be due to the quality of the coconut flour. The first time I used coconut flour, it was bought from a local shop and it was a disaster – no absorption and the mixture turned into a liquid mess in the oven. I think they were just selling finely ground coconut flakes for flour.
I will make this recipe again, trying different flavours, as well as will be trying other recipes from the site!
Lisa says
Thanks for the information Carly! I had always wondered why others said the coconut flour recipes were watery. The coconut flours I have used have always soaked up the liquid like a sponge. Makes sense now. All products labeled as coconut four are NOT the same!
mike says
Almond extract.
Brandon says
While I followed this recipe to the letter, I didn’t have “Swerve”… Honestly don’t think i’ve ever seen it in any local stores… Used Powdered Stevia in place, assuming it would work the same at 3/4 cup… WOW, what a terrible mistake… I guess the “sweetness” levels between both sweeteners are different, with Stevia being much sweeter.. Cookies came out way too sweet w/ this disgusting bitter aftertaste accompanying each bite… Totally ruined the cookies. A complete waste of time/ingredients, which is unfortunate with me already being on such a tight budget, & I was truly having a craving for some low-carb cookies (had another recipe & took a chance trying this one)… Wish it had been clearly explained in this recipe that Swerve could not be substituted w/ similar sweeteners… Will not be making these again, at least not until I can locate this oh-so-elite “Swerve” sweetener that seems to be all the rave these days (while being near impossible to find in my local area). I don’t cook as often as some, but if I ever come up with a recipe like this & make the decision to share it online with others, i’ll make sure to explain what sweeteners can (or cannot) be substituted & give the proper measurement conversions so that people don’t end up having the experience I just had tonight. Very disappointed.
Lisa says
If you click on the low carb sweetener link, it shows a 1 for 1 sugar replacement. Concentrated stevia is not the same so you’d need to convert. I’m hoping to add a sweetener conversion chart in the future to help with this.
Deborah says
You definitely have to adjust your sweeteners according to which one you are using. Each has it’s own uniqueness. Start out with a small amount and taste the batter until it reaches the desired sweetness. Swerve measures more like sugar, while stevia, for instance, takes only a smidgen. Another helpful thing to know is that stevia’s sweetness is enhanced by adding a little salt. It mellows out the bitterness and makes your product taste sweeter without such an aftertaste. Also, you have to find out which stevia you like best because there are many different brands & sources.
Lisa says
Great advice!
virginia says
Swerve is in hy Vee stores
Tanya says
What an ugly review. If you didn’t know how the recipe was going to turn out prior to making a substitution, you should have a.) not made the recipe at all, or b.) scaled the recipe down to save ingredients in case you didn’t like it. Next time—think the recipe through before being critical of the person who kindly provided it. Smh
Ki says
I had this same issue. OP it would’ve been helpful for you to mention this instead of saying 3/4 of A sweetener, you shouldn’t make a general comment like that. This was a frustrating process and a waste of time and money. Not everyone is knowledgeable about these things, and if they’re just following a recipe they won’t know any better.
priya says
Hi i just tried your recipe. But the batter was too runny although i had chilled it for some time. And once the baking started it spread all round and stuck to the paper. I wonder what i did wrong. You recipes are very different from other low carb sites and very interesting.
Lisa says
I’m thinking there could be variations with coconut flour. It should be very thick as coconut flour absorbs so much liquid. Sounds like it needed a bit more coconut flour and possibly a bit more baking powder.
Jessica says
Do you think these would work for a cookie cake? My 4yr old wants me to make a flag cookie cake with cream cheese & strawberries & blueberries with him…
Lisa says
These are soft and a bit cake-like so they certainly would work if that’s what you are looking for. They aren’t crispy cookies. I do recommend letting them sit in the refrigerator for several hours or overnight. For me, these cookies are best after being in the refrigerator.
Luzy says
Thanks for share , I did this cookies and they were perfect for my coffee !
Lisa says
My pleasure! So glad you liked them.
Serena says
Thanks Lisa for sharing the recipe. How do I store them? how long can I keep these since no preservatives?
Lisa says
They can be stored about 1 week in the refrigerator or a few months in the freezer.
Lisa Marie says
i made this yesterday & they were divine! I used some orange peel and a little cinnamon for a nice simple flavor. Also I baked mine on 350 & they flattened out nicely & had that cake like texture. Thanks for sharing such a simple & versatile recipe 🙂
Lisa says
That does sound like a fantastic flavor combination. Yum!
Vicky says
will it be ok to not use any sweeteners?
Lisa says
If you don’t like a sweet cookie, it’s probably okay, but I like at least a little sweet.
Erica says
Hello! These look absolutely amazing and would love to try making these. I was wondering how many carbs are in each serving?
Lisa says
I get less than 2g net carbs for a cookie for about 1-inch cookie scoop. Serving is 2 cookies.
lorraine says
I only got 20…they’re pretty small too…
Lisa says
I’m surprised. I used a level scoop and got more than 3 dozen. Maybe I whipped the dough more which would increase volume. Coconut flour is similar to a sponge that increases in size as it absorbs liquid.
regina says
I just made these cookies and they turned out delicious! I also popped them in the freezer a few minutes and rolled them into balls and into coconut shavings! they were soo good! Thank you!
Lisa says
Thanks for the tip on using the freezer Regina! The addition of shaved coconut also sounds wonderful.
Wanda says
These were really good. I added a few drops of orange extract for a little more flavor.
Lisa says
I never would have thought of using orange extract. Thanks for the tip!
Lisa says
Can I substitute the almond milk with half and half or heavy cream? These sound yummy! Can’t wait to try them. 🙂
Lisa says
It’s such a small amount that any milk substitute could be used. In fact, the added fat may be an improvement.
Anonymous says
Cookies came out crumbly
Lisa says
I’m sorry your cookies came out crumbly. Mine came out soft and a bit cake-like, but not crumbly. Was the coconut flour sifted? Sometimes adding too much flour can cause crumbling. Not using enough fat can also cause crumbling. Was the full amount of butter and coconut oil added? I did bake mine on a silicone mat so the texture may also be a bit more crumbly if baked on a metal sheet. If nothing else, adding some xanthan gum to the mixture will prevent crumbling. However, I usually don’t need to add xanthan gum when using coconut flour. An additional egg could also help prevent crumbling as could a tablespoon of chia gel.
Catherine says
Hi, these look great. I was wondering if it is possible to substitute the coconut oil? Could I just use a little more butter?
Lisa says
Catherine – Shortening or additional butter can be used in place of all or some of the coconut oil.
Kristine S says
These look divine! When you say “sweetner” do you mean a liquid sweetner, like honey or agave or a powder, like Stevia in the raw, etc?
Lisa says
Any low carb sweetener can be used. I like to use stevia and/or erythritol which is equivalent to the sugar called for in a recipe. A liquid sweetener like sucralose or stevia can also be used which is equal to the sugar amount listed. When I list sweetener in a recipe, it is the equivalent for the same amount of sugar. I find 1 teaspoon stevia extract equal to about 1 cup sugar and erythritol is almost one for one equivalent to sugar. Using a sweetener like Swerve, erythritol, or granular Splenda which is a one-for-one equivalent to sugar makes things easy.