Homemade Toasted Coconut Butter
Homemade Coconut Butter gets a wonderful boost in flavor by using toasted coconut flakes!
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Making your own toasted coconut butter is surprisingly easy! All you need is a food processor (or Vitamix) and one ingredient: coconut flakes! Coconut butter can be used in many Keto fat bomb recipes, like Toasted Coconut Fat Bombs or even eaten straight out of the jar!
Coconuts have some amazing health benefits, you can read about them here .
What’s in Toasted Coconut Butter
*Exact measurements are listed in the recipe card below.
How to Make Your Own Toasted Coconut Butter
Preheat oven to 350°F.
Add 3 cups of the coconut to a sheet pan lined with parchment paper or a Silpat and toast in the oven for 6-8 minutes until golden, be careful not to burn it.
Remove from the oven, then add the toasted coconut into the bowl of a clean and dry food processor. Pulse for several minutes, then stop and scrape down the sides. Continue pulsing until you get a creamy consistency.
It could take 8-10 minutes or longer, depending on your food processor.
Store at room temperature in a glass jar up for at least a month (mine never lasts that long!)
More Keto Coconut Recipes
- Coconut Shrimp with Dipping Sauce
- Thai Curry Coconut Grilled Chicken
- Coconut Lime Cupcakes
- Coconut Lime Fat Bombs
- Thai Coconut Curry Chicken Soup
- Coconut Granola
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Homemade Toasted Coconut Butter
RECIPE VIDEO
Ingredients
- 3 cups Unsweetened Flaked Coconut, (shredded coconut will work too)
Instructions
- Preheat oven to 350°F. Add 3 cups of the coconut to a sheet pan lined with parchment paper or a Silpat and toast in the oven for 6-8 minutes until golden, be careful not to burn it.
- Remove from the oven, then add the toasted coconut into the bowl of a clean and dry food processor. Pulse for several minutes, then stop and scrape down the sides. Continue pulsing until you get a creamy consistency. It could take 8-10 minutes or longer, depending on your food processor.
- Store at room temperature in an airtight jar up for at least a month (mine never lasts that long!)
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Hi. I never knew you could do this with toasted coconut!! How can I enter this into my CarbManager app? And what’s a serving? Thanks.
It turns out really great. As far as macros, you would just take the macros for the amount of coconut you use for the entire recipe and divide it out based on how many servings you get from it.
I just started the Keto diet so, I made this coconut butter today. I am extremely pleased to say, I am over the moon pleased with the texture and taste. I am using this in place of using coconut oil in coffee which I don’t drink. My question is that I couldn’t find the nutritional breakdown value so I am unsure how much to take daily. Again, this is soooooo good, I thank you very much.
How much does this make? Trying to figure out the servings and carb content.
Wonderful! Thank you for sharing that!
Quick question…besides eating it straight from the jar, what do you do with this coconut butter? Looks yummy by itself, but I wonder what other things it could be used for. Thanks!
Hi Lynn,
You can use it in most fat bomb recipes. Instead of coconut oil or butter, sub with coconut butter. Here are some more ideas, and while they are not all Keto, there are plenty of uses you might like! https://paleoflourish.com/12-coconut-butter-recipes/ I hope that helps!