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.
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
Brown Butter Coconut Cookies
Ingredients
- 1 cup unsalted butter 2 sticks or 225 grams
- 2 tablespoons water
- 3/4 cup plus 2 tablespoons low carb sweetener 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
Nutrition
Additional Info
- Net Carbs 4.8g
- % Carbs: 11.8%
- % Protein: 6.6%
- % Fat: 81.6%
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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.
Elaine says
September 23, 2018 at 3:09 pmLooks 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
September 23, 2018 at 4:28 pmThanks for the tips!
Angie says
September 19, 2018 at 5:08 pmWell 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
September 21, 2018 at 8:05 amSorry about that! Sometimes you just have to experience it for yourself.
Tom says
September 18, 2018 at 7:14 pmI’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
September 19, 2018 at 7:15 amYou must also subtract the erythritol which has no impact.
Mary K says
August 21, 2018 at 3:55 pmMy 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
August 21, 2018 at 6:46 pmThanks for sharing your secret for keeping them together!
Alice says
May 14, 2018 at 3:53 pmHi, 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
May 14, 2018 at 4:04 pmIt’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
February 2, 2018 at 9:40 pmVery 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
February 3, 2018 at 4:59 amHope they worked out!
Satwinder says
January 17, 2018 at 9:38 amDear 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
January 17, 2018 at 5:24 pmI like to use psyllium eggs, but flax, gelatin, or chia work too.
Linda says
September 11, 2017 at 6:55 pmLisa
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
September 11, 2017 at 7:45 pmAwe. 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
March 4, 2017 at 7:57 pmYou 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
March 5, 2017 at 4:15 amYou 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
November 8, 2016 at 9:17 pmI 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
November 9, 2016 at 7:44 amGreat idea adding in some chocolate!
Ashley Bryant says
October 31, 2016 at 1:07 pmwere 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
October 31, 2016 at 1:40 pmThey came out to be soft cookies when I made them.
Mimi says
October 30, 2016 at 3:24 pmI really appreciate the detailed descriptions of substitutions, cooking instructions and tips. Thank you for the extra effort.
Lisa says
October 31, 2016 at 6:02 amYou’re welcome! 🙂
Christin says
September 11, 2016 at 4:20 pmThese 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
September 11, 2016 at 4:32 pmI agree on using less sweetener! The original amount is way too much. I’d probably cut to almost half.
colin possamai says
May 28, 2016 at 7:23 amI 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
May 28, 2016 at 1:51 pmOh no!
Kristen says
March 11, 2015 at 10:05 pmI 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
March 12, 2015 at 5:29 amThanks 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
March 11, 2015 at 2:57 pmThese look so delicious. Love coconut.
Lisa says
March 12, 2015 at 5:29 amThey are just as good as they look.
Stephanie @ Back for Seconds says
March 11, 2015 at 12:12 pmThese look almost too good to be true! You just can’t go wrong with brown butter and coconut!
Lisa says
March 12, 2015 at 5:29 amMy first time trying brown butter and it certainly won’t be my last.
Loanne says
March 11, 2015 at 10:48 amI’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
March 11, 2015 at 10:56 amLoanne – 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.