These low carb brown butter coconut cookies are loaded with dried coconut chips. The cookies are also packed with butter flavor and completely gluten free.
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This is the first time I’ve ever done a low carb recipe makeover per reader request. A blog reader was looking to use up a bag of coconut chips and asked me to help convert a recipe for Coconut Brown Butter Cookies found at Smitten Kitchen. Well, I just happened to have a bag of coconut flakes that needed to be used up as well because they were nearing expiration.
For those of you who find a scrumptious recipe online and aren’t sure how to convert it to low carb, I’ll give a few hints in this post. First of all, you’ll want to replace the flour with low carb flours. The easiest way to do this is to use a blend of almond and coconut flour in a 3:1 ratio
You can easily make the flour blend up beforehand, but I just make the blend up when I need it. If you look at the original recipe, it calls for 1 1/4 cup plus 3 tablespoons of regular flour.
This works out to about 1 cup almond flour and 1/3 cup coconut flour if you use the 3:1 ratio.For those of you who don’t like to do the math, it might be easier to just mix up your own all-purpose low carb gluten free flour mix using 3 cups almond flour and 1 cup coconut flour.
I’ve never browned butter before, so this was interesting learning. I thought I was going to burn the butter for sure, but that’s not where my mishap happened. Once the butter had cooked for a while, it turned a dark brown and I removed it from the heat, then poured it into a Pyrex measuring cup.
It measured just shy of 1 cup, so the original recipe calls to add about 2 tablespoons of water to get it to a full cup. So here’s where things literally exploded. I quickly poured in one tablespoon of cold water and the hot butter foamed up and started pouring out of the top of the Pyrex cup. PLEASE… do not follow my lead. Either allow the butter to cool down a bit or SLOWLY add the water.
I ended up having to brown another 1/4 cup of butter as that is about how much I lost from my hot butter explosion. I should also add that I used salted butter and not unsalted because that is what I had. You can see in the photo above how the brown butter looked after sitting in the refrigerator for a couple hours.
I used a stand mixer to blend everything together except for the flaked coconut. The coconut chips were stirred in at the end with a wooden spatula because the cookie dough was rather thick and I didn’t want to have to scrape it off the beaters. Stirring by hand gave me a much needed workout.
Here’s a few more low carb baking tips. The original recipe calls for brown sugar. I used LC Foods Low Carb Brown Sugar Sweetener – inulin (they also make a brown sugar sweetener made with erythritol) in a smaller amount and increased the white low carb sweetener, but you could just add a touch of molasses, preferably blackstrap which adds a small amount of carbs.
I also increased the amount of egg from one to two because I find that most gluten free baked goods need more egg. The only other change was to add some baking powder which may or may not be needed, but I find it usually helps with leavening.
I decided to make medium sized cookies by doubling up on my 1 tablespoon cookie scoop. So, each one of these cookies had about 2 tablespoons of dough. They came out a good size, but not as large as the ones you typically get at the bakery.
I also experimented by baking some on a Silpat silicone mat and others on parchment paper. Not sure if it was just coincidence, but the brown butter coconut cookies baked on the silicone mat ended up browning up faster.
I’d like to thank Jenn, the blog visitor who asked me for help in converting the original recipe to low carb, for bringing this recipe to my attention. Give it a try. I think you’ll enjoy this brown butter coconut cookie recipe.
It was a terrific way for me to use up some unsweetened coconut flakes I had sitting in the refrigerator. Have a recipe you need de-carbed? Send me a note and I’ll see what I can do!
Low Carb Brown Butter Coconut Cookies
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Brown Butter Coconut Cookies
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Ingredients
- 1 cup unsalted butter 2 sticks or 225 grams
- 2 tablespoons water
- 3/4 cup plus 2 tablespoons low carb sugar substitute or Swerve, see note
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup LC Foods brown sugar sweetener – inulin or Swerve with a touch of blackstrap molasses, see notes
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 slightly heaped teaspoon flaky sea salt or 1/4 teaspoon table salt
- 4 cups unsweetened flaked coconut 240 grams
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In medium sized pot, melt butter on medium heat, stirring frequently. Once it melts, it will eventually foam, turn a clear golden color, and then become dark brown with a nutty aroma.
- Remove browned butter from heat and pour it and any browned bits into a heat safe measuring cup. Slowly add enough water to bring measurement back to one cup. (it takes about 2 tablespoons of water and be careful not to pour the cooler water too fast into the hot butter)
- Place butter in refrigerator for 1-2 hours or until solid.
- Preheat oven to 350°F and line cookie sheets with parchment paper or silicone mat.
- Cream white low carb sweetener and browned butter with electric mixture until fluffy (if using extra white low carb sweetener and molasses, it should be creamed in with the butter as well).
- Add egg and beat until well combined, scraping bowl as needed. Then beat in vanilla.
- Mix brown sugar sweetener, almond flour, coconut flour, baking powder, baking soda, and salt in medium bowl.
- Pour half of the dry flour mixture into creamed butter mixture and mix until combined. Mix in the other half of the flour mixture.
- Stir in unsweetened coconut flakes, half at a time.
- Scoop dough into desired size balls on prepared baking sheets, leaving room between to spread. (1-2 tablespoons or 2-inch scoop)
- Flatten each dough ball with fingers or spoon.
- Bake 10-11 minutes for 1 tablespoon scoops, 12-14 minutes for 2 tablespoon scoops, or 14-16 minutes for 2-inch scoops. (these are approximate times, cookies are done when deeply golden all over)
- Allow cookies to cool at least 15 minutes before removing to cooling rack (they may crack if moved when still hot).
- Since these are sugar-free cookies, I recommend storing in the refrigerator.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Becky says
I love the idea of a browned butter cookie, but I am not a fan of coconut. Any ideas what I could substitute for the coconut?
Lisa MarcAurele says
Maybe almonds or another nut and some chocolate chunks?
Anna says
Hi! These look so good! I’m new to low carb and find great recipes like these but I am unfortunately allergic to tree nuts and can’t have almond flour, which is used in many low carb recipes. I can eat the coconut flour but I know it is hard to adjust for since it’s more absorbent. Could you please suggest a coconut flour ratio to try for these? I’ve pinned a bunch of your recipes and look forward to trying them. Thanks!
Lisa MarcAurele says
Using all coconut flour would likely need more egg and liquid as well. So it’s hard to say without testing. You can use finely ground sunflower seeds in place of almond flour.
Solora says
I don’t usually comment on most recipes I try but these were so delicious and easy that I had to! I halved the recipe and used lakanto monkfruit w/erythritol for all the sweetener with about a half tablespoon of molasses and the turned out perfect! I was a bit hesitant and thought I’d done something wrong when the dough would not stick together very well but as my husband pointed out they’re mostly butter and they’d melt into themselves as the baked, such they did!
One thing to point out to people using erythritol is that you HAVE to let these sit for a long time to crisp back up! They’re extremely fragile when you first take them out of the oven and you’ll probably think the same thing I did, that your did something wrong and they’ll just fall apart but don’t worry, they will crisp up beautifully and hold together just fine with time!
Thank you for this amazing recipe!
Lisa MarcAurele says
Thanks for pointing out the fact that cookies made with erythritol do need to sit for a bit. I actually put them in the fridge which seems to get them to hold together better.
Elaine says
Looks scrumptious! I make a pound of brown butter every couple of weeks. It’s great for steamed artichokes, with soft-boiled eggs and recipes like this. But I use my stainless steel Dutch oven with a splatter screen. Cook on medium for 10 minutes. Stir then continue cooking on medium like to low for another 30 minutes, stirring slowly every so often. It won’t overflow the pan. Then I let it cool, stir well and store it in the fridge to always have on hand.
Lisa says
Thanks for the tips!
Angie says
Well I read your warning about the butter, and thought to myself this won’t happen to me. I had golden lava all over my counter. Thanks for the warning, if only I would have listened!
Lisa says
Sorry about that! Sometimes you just have to experience it for yourself.
Tom says
I’m not following the math on total carbs.
You list 10.1g as total carbs, and diatary fiber at 5.3g and total Net carbs at 1.3g. I thought you subtracted total carbs from dietary fiber carbs to give you total net carbs? I get 4.8 net carbs.
Lisa says
You must also subtract the erythritol which has no impact.
Mary K says
My family loves these. I did change the recipe a bit. I use half chopped pecans and half coconut. I also add 1/2 cup of peanut butter because mine always fell apart. They are wonderful.
Lisa says
Thanks for sharing your secret for keeping them together!
Alice says
Hi, I just made a half recipe, and they were really good.
I used the #50 scoop which is 1 tablespoon, and got 16 cookies. I am confused, as per your instructions, if 2 tablespoon scoops make 28 cookies in a full recipe, I should have gotten at least 28 cookies from 1 tablespoon scoops with the half recipe?
And also, if I chilled the dough before baking, would it spread less? Thank you!!
Lisa says
It’s tough to get an accurate count for everyone. I used roughly 2 tablespoons, but it could have been a little more or less.
Gale says
Very Good Recipe for my low carb diet. I used Truvia liquid sugar with honey and almond milk instead of the water. Allow the cookies to cool right now but they smell delicious. I will tell you later after they have cooled and have been tested. I am trying them for our Super Bowl gathering this weekend.
Lisa says
Hope they worked out!
Satwinder says
Dear Lisa,
Thank you for this recipe. What would you recommend to for egg substitution for someone who is allergic to eggs, flax seed?
Thanks in advance 🙂
Lisa says
I like to use psyllium eggs, but flax, gelatin, or chia work too.
Linda says
Lisa
I love your recipes so much, I have tried many of them. My favorite is the low carb fudge. I’m planning to make this recipe tomorrow. I’m just starting to bake the low carb way and I truly appreciate all the info and tips. You are awesome, please never stop!
Lisa says
Awe. Thanks so much Linda! I hope you enjoy these cookies. I’d actually use less sweetener now in the cookies as I’ve lost my sweet tooth after years of low carbing.
Adrien Chandler says
You mention LC brown sugar sub with inulin. Have you ever made this with Sukrin Gold brown sugar substitute, which is erythritol? I find it comes the closest to the real thing in flavor and smell. Doesn’t caramelize, of course. Also, I have seen brown sugar sub from monk fruit, but haven’t tried it.
Lisa says
You can use Sukrin Gold, but I haven’t used it in this recipe. I find it a good substitute for brown sugar as well.
Kelly says
I added sugar free chocolate chips because sometimes you feel like a nut and sometimes you don’t!!! Lol They were great !!! Thanks forall the yummy recipes .
Lisa says
Great idea adding in some chocolate!
Ashley Bryant says
were they pretty solid once they cooled down or were they more flaky/fall apart? Taste is great just don’t know if I messed up somewhere along in the receipt. I also cut the sweetener down by about half
Lisa says
They came out to be soft cookies when I made them.
Mimi says
I really appreciate the detailed descriptions of substitutions, cooking instructions and tips. Thank you for the extra effort.
Lisa says
You’re welcome! 🙂
Christin says
These are so good! The only changes I made were to use less sweetner as suggested and add a little coconut extract, cause I love coconut.
Lisa says
I agree on using less sweetener! The original amount is way too much. I’d probably cut to almost half.
colin possamai says
I spilt hot butter on me, and it hurts. I went to the hospital and they gave me some cream and wrapped it in a bandage. The rest of the butter, about half a cup is there waiting for me to continue making the biscuits.
Lisa says
Oh no!
Kristen says
I am so impressed with the results of your makeover. I always take my hat off to folks who can take a recipe and make it over like this.
Lisa says
Thanks Kristen. It really isn’t very difficult to convert recipes like this, but often a little tweaking needs to be done to get sweetness just right.
Susan | LunaCafe says
These look so delicious. Love coconut.
Lisa says
They are just as good as they look.
Stephanie @ Back for Seconds says
These look almost too good to be true! You just can’t go wrong with brown butter and coconut!
Lisa says
My first time trying brown butter and it certainly won’t be my last.
Loanne says
I’m questioning your calculation of net carbs in this cookie recipe. Net carbs is calculated by the total carbs per serving minus the fiber, which in this case is 4.8 net carbs per cookie. I probably would not make them since there’s so much sweetener. I don’t use low carb sugar anything. I might make them and reduce the sweetener a lot, plus leave out the low carb brown sugar. Otherwise, they look wonderful! I’ve copied many recipes from your site, but just had to comment on these.
Lisa says
Loanne – Net carbs is actually the total carbs minus fiber and any sugar alcohols. I used Natvia, a stevia erythritol blend that has 2.3 grams of sugar alcohol per teaspoon so I subtracted that from the total which included this sugar alcohol erythritol (most people exclude erythritol from the total carb count, but I include it to be accurate). The other sweetener I used is LC Foods Brown Sugar sweetener which is all fiber and no sugar alcohols so that added no net carbs. To be honest, they weren’t overly sweet, but would likely be great with the sweetener reduced as most on a low carb diet prefer less sweetener.