Homemade Toasted Coconut Butter – Keto and Low Carb

Homemade Toasted Coconut Butter - Keto and Low Carb

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, or even eaten straight out of the jar!  Coconuts have some amazing health benefits, you can read about them here .

Ingredients

3 cups  Unsweetened Flaked Coconut (shredded coconut will also work)

Screen Shot 2018-04-04 at 12.05.43 AM

Preparation

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.

Screen Shot 2018-04-04 at 12.05.53 AM

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.

Screen Shot 2018-04-04 at 12.06.11 AM

Store at room temperature in a glass jar up for at least a month (mine never lasts that long!)

Homemade Toasted Coconut Butter - Keto and Low Carb

Homemade Toasted Coconut Butter - Keto and Low Carb

Homemade Toasted Coconut Butter - Keto and Low Carb


Homemade Toasted Coconut Butter - Keto and Low Carb

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, or even eaten straight out of the jar! 

Ingredients
  • 3 cups Unsweetened Flaked Coconut (shredded coconut will work too)
Preparation
  1. 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.

  2. 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.

  3. Store at room temperature in a glass jar up for at least a month (mine never lasts that long!)

Recipe Notes

Products used in this recipe:

Unsweetened Flaked Coconut

Leave a Reply

avatar

  Subscribe  
Notify of