35+ Delicious Keto Coconut Cream Recipes You Need to Try

Coconut cream is a luxurious and versatile ingredient that adds richness and flavor to a variety of dishes.

Whether you’re following a keto diet or simply love the taste of coconut, these 35+ keto coconut cream recipes are sure to inspire your next meal.

From decadent desserts to savory soups and sauces, coconut cream is an ideal substitute for traditional dairy in a low-carb lifestyle.

In this post, we’ve compiled an assortment of mouthwatering recipes that combine the creamy goodness of coconut with keto-friendly ingredients.

Get ready to indulge in guilt-free deliciousness!

35+ Delicious Keto Coconut Cream Recipes You Need to Try

With these 35+ keto coconut cream recipes, you’ll never have to sacrifice flavor on your low-carb journey.

Coconut cream’s rich, velvety texture and natural sweetness make it the perfect base for both savory and sweet dishes.

Whether you’re making a decadent dessert or a savory meal, these recipes will bring the creamy goodness of coconut to your plate, without compromising on your keto goals.

Enjoy experimenting with these delicious dishes, and discover new favorites that fit perfectly into your ketogenic lifestyle!

Keto Coconut Cream Pie

This keto coconut cream pie features a rich, velvety coconut filling topped with whipped cream and toasted coconut flakes. It’s a low-carb dessert that satisfies your sweet tooth without derailing your keto lifestyle. The crust is made with almond flour to keep the carb count low while maintaining a deliciously nutty flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1 tbsp erythritol (or sweetener of choice)
• 2 cups full-fat coconut milk
• 1/2 cup heavy cream
• 1/4 cup erythritol (or sweetener of choice)
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the almond flour, shredded coconut, melted butter, and 1 tablespoon of sweetener. Press the mixture into the bottom of a pie dish to form the crust.
3. Bake the crust for 8–10 minutes or until golden. Let it cool completely.
4. In a saucepan, combine coconut milk, heavy cream, and erythritol. Heat over medium, stirring occasionally.
5. In a separate bowl, whisk together the egg yolks and a bit of the warm coconut milk mixture to temper the eggs. Gradually whisk in the remaining coconut milk mixture.
6. Cook the custard over medium heat, whisking constantly, until it thickens (about 5-7 minutes).
7. Remove from heat, stir in the vanilla extract, and pour the filling into the cooled crust.
8. Refrigerate for at least 4 hours, or until set.
9. Before serving, toast the shredded coconut in a dry pan until golden brown, then sprinkle over the top of the pie.

This keto coconut cream pie is a delightful treat that’s perfect for any occasion. The creamy coconut filling combined with the rich almond flour crust and toasted coconut topping creates a dessert that feels indulgent but remains entirely keto-friendly. It’s low in carbs but high in flavor, making it a guilt-free option for those following a ketogenic lifestyle.

keto Coconut Cream Coffee

This keto coconut cream coffee is a smooth and rich beverage that combines the bold flavors of coffee with the creaminess of coconut. Perfect for a morning boost or an afternoon pick-me-up, this coffee is both refreshing and satisfying, and it helps you stay in ketosis thanks to its high-fat content.

Ingredients:

• 1 cup brewed coffee
• 2 tbsp full-fat coconut cream
• 1 tbsp unsweetened cocoa powder (optional)
• 1–2 tbsp erythritol (or sweetener of choice)
• 1/4 tsp vanilla extract
• Ice (optional)

Instructions:

1. Brew your coffee using your preferred method.
2. In a small saucepan, heat the coconut cream over low heat until it’s warm and smooth.
3. Stir in the cocoa powder and erythritol, and sweeten to taste.
4. Pour the brewed coffee into a mug and add the vanilla extract.
5. Pour the coconut cream mixture over the coffee and stir to combine.
6. If you prefer an iced version, add ice to your mug before pouring in the coffee mixture.

This keto coconut cream coffee is an excellent way to satisfy your caffeine cravings while keeping your carb intake low. The rich, creamy texture of the coconut cream adds a luxurious mouthfeel, and the addition of cocoa powder provides a subtle chocolatey undertone. Whether you enjoy it hot or iced, this coffee is a deliciously keto-friendly way to start or pause your day.

Keto Coconut Cream Chicken

This savory keto coconut cream chicken is an aromatic and flavorful dish made with tender chicken breasts cooked in a creamy coconut sauce. The combination of coconut milk and spices creates a unique flavor profile, perfect for those who enjoy rich and savory dishes on a low-carb, high-fat diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup full-fat coconut milk
• 1/4 cup chicken broth
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for 6–7 minutes on each side, or until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes soft and translucent (about 3 minutes).
3. Add the coconut milk, chicken broth, turmeric, cumin, and red pepper flakes (if using). Stir to combine and bring to a simmer.
4. Return the chicken breasts to the skillet, spoon some sauce over them, and simmer for 5–7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
5. Garnish with fresh cilantro before serving.

Keto coconut cream chicken is a hearty, satisfying dish that delivers both rich flavor and a creamy texture, all while staying true to your keto goals. The coconut milk creates a luscious sauce that pairs perfectly with the savory chicken, while the spices add depth to the dish. This is an excellent option for lunch or dinner and works wonderfully when served with a side of steamed veggies or cauliflower rice.

Keto Coconut Cream Smoothie

This keto coconut cream smoothie is a creamy, refreshing, and energizing drink packed with healthy fats. It’s a perfect snack or breakfast option, loaded with coconut’s natural sweetness and a smooth texture. The addition of berries or a keto-friendly sweetener makes it an indulgent treat that won’t kick you out of ketosis.

Ingredients:

• 1/2 cup full-fat coconut cream
• 1/2 cup unsweetened almond milk
• 1/4 cup fresh or frozen mixed berries (optional)
• 1 tbsp chia seeds (optional)
• 1–2 tbsp erythritol or sweetener of choice
• Ice cubes (optional)

Instructions:

1. In a blender, combine coconut cream, almond milk, berries (if using), chia seeds, and sweetener.
2. Blend until smooth. Add ice cubes if you prefer a thicker, colder smoothie.
3. Pour into a glass and serve immediately.

This keto coconut cream smoothie is a nutrient-packed, low-carb delight that’s perfect for a quick breakfast or midday energy boost. With a silky texture and subtle sweetness, it satisfies your cravings while providing healthy fats. Customize it with your favorite keto-friendly add-ins like berries, nuts, or a scoop of protein powder.

Keto Coconut Cream Pancakes

These keto coconut cream pancakes are a delicious twist on a classic breakfast dish. The fluffy pancakes are made with almond flour and coconut cream, making them low in carbs and high in healthy fats. Top them off with sugar-free syrup or more coconut cream for an extra indulgent treat.

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup full-fat coconut cream
• 1/2 tsp vanilla extract
• 1–2 tbsp erythritol or sweetener of choice
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
2. In another bowl, beat the eggs, coconut cream, vanilla extract, and sweetener.
3. Pour the wet ingredients into the dry ingredients and stir to combine until a batter forms.
4. Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
5. Pour 2-3 tablespoons of batter onto the skillet and cook until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 2-3 minutes.
6. Serve the pancakes warm with your favorite keto toppings.

These keto coconut cream pancakes are a delicious, guilt-free breakfast option that feels indulgent but is perfect for your low-carb lifestyle. The combination of coconut cream and almond flour creates a fluffy, satisfying texture while keeping the carb count low. Whether topped with sugar-free syrup, berries, or extra coconut cream, they make for an enjoyable start to your day.

Keto Coconut Cream Soup

This keto coconut cream soup is rich, comforting, and full of flavor. Made with coconut cream, vegetables, and savory seasonings, this soup is both creamy and satisfying, making it the perfect low-carb meal for a chilly day. It’s also incredibly versatile—feel free to adjust the veggies or add a protein for variety.

Ingredients:

• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, chopped
• 1/2 cup cauliflower florets
• 1 cup full-fat coconut cream
• 2 cups vegetable or chicken broth
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 3 minutes).
2. Add the zucchini and cauliflower, cooking for an additional 5 minutes.
3. Pour in the coconut cream and broth, stirring in the turmeric, cumin, salt, and pepper.
4. Bring to a simmer, then cover and cook for 10-15 minutes, until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth. (Alternatively, blend in batches in a regular blender.)
6. Garnish with fresh cilantro or parsley and serve hot.

This keto coconut cream soup is a velvety, flavorful bowl of comfort that’s perfect for cooler weather. The coconut cream provides a rich and silky texture, while the combination of spices adds warmth and depth. It’s a low-carb, high-fat meal that can easily be customized to suit your taste and dietary preferences.

Keto Coconut Cream Fat Bombs

Keto coconut cream fat bombs are a delicious snack that helps you stay in ketosis by providing healthy fats in a bite-sized treat. These no-bake fat bombs combine coconut cream, coconut oil, and a touch of sweetness, making them the perfect low-carb snack to curb your cravings.

Ingredients:

• 1/4 cup coconut oil
• 1/4 cup full-fat coconut cream
• 2 tbsp unsweetened shredded coconut
• 1 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a small saucepan, melt coconut oil and coconut cream over low heat until fully combined.
2. Stir in the sweetener, vanilla extract, shredded coconut, and a pinch of salt.
3. Pour the mixture into silicone molds or mini muffin tins.
4. Freeze for 1-2 hours, or until firm.
5. Once set, remove the fat bombs from the molds and store them in the freezer.

These keto coconut cream fat bombs are the perfect on-the-go snack to keep you in ketosis while satisfying your sweet tooth. The coconut oil and coconut cream provide a healthy dose of fats, while the hint of vanilla and shredded coconut offers a delightful tropical flavor. These fat bombs are easy to make and are an excellent way to fuel your day with minimal effort.

Keto Coconut Cream Chicken Curry

Keto coconut cream chicken curry is a flavorful and aromatic dish that’s perfect for anyone looking to enjoy a satisfying meal on a low-carb diet. The creamy coconut sauce is enriched with fragrant spices, making the chicken incredibly tender and full of flavor. This dish is great served with cauliflower rice for a complete keto meal.

Ingredients:

• 4 boneless, skinless chicken thighs, chopped
• 2 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 cup full-fat coconut cream
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped chicken and cook until browned, about 5-6 minutes. Remove the chicken and set aside.
2. In the same skillet, add the onion, garlic, and ginger, cooking until fragrant and soft (about 3 minutes).
3. Stir in the curry powder, cumin, and cinnamon, cooking for another minute.
4. Add the coconut cream, chicken broth, and cooked chicken back into the skillet. Stir to combine, and simmer for 10-15 minutes, allowing the sauce to thicken.
5. Season with salt and pepper, and garnish with fresh cilantro before serving.

This keto coconut cream chicken curry is a rich and flavorful meal that’s full of spice and creamy goodness. The coconut cream adds a luxurious texture to the curry sauce, while the chicken absorbs all the wonderful flavors of the spices. It’s a perfect dish for lunch or dinner, and when served with cauliflower rice, it makes a wholesome and satisfying keto-friendly meal.

Keto Coconut Cream Chocolate Mousse

This keto coconut cream chocolate mousse is a decadent, low-carb dessert that satisfies your chocolate cravings while keeping you in ketosis. The combination of coconut cream and rich cocoa powder creates a smooth, velvety texture, while the sweetness of erythritol balances out the richness of the chocolate.

Ingredients:

• 1 cup full-fat coconut cream
• 2 tbsp unsweetened cocoa powder
• 1–2 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Shaved dark chocolate for garnish (optional)

Instructions:

1. In a mixing bowl, combine coconut cream, cocoa powder, erythritol, vanilla extract, and salt. Use a hand mixer or whisk to blend until smooth and fluffy.
2. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to set.
3. Garnish with shaved dark chocolate (optional) before serving.

This keto coconut cream chocolate mousse is a luxurious dessert that’s rich in flavor and texture. The coconut cream provides a velvety base, while the cocoa powder creates the perfect balance of chocolatey indulgence. With minimal carbs and all the flavor, this mousse is an excellent treat for anyone following a keto lifestyle.

Keto Coconut Cream Custard

This keto coconut cream custard is a silky-smooth dessert with a rich, velvety texture. Made with coconut cream and eggs, it’s the perfect dessert for satisfying your sweet cravings without the carbs. It’s a low-carb twist on traditional custard, with a hint of coconut flavor that makes it unique and indulgent.

Ingredients:

• 1 1/2 cups full-fat coconut cream
• 4 large egg yolks
• 1/4 cup erythritol or sweetener of choice
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, heat the coconut cream over medium heat until it’s just about to simmer. Do not bring it to a full boil.
3. In a separate bowl, whisk together the egg yolks, sweetener, vanilla extract, and salt until smooth.
4. Gradually pour the hot coconut cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Pour the mixture into individual ramekins or a single baking dish.
6. Place the ramekins in a larger baking dish and fill the outer dish with water (about halfway up the sides of the ramekins).
7. Bake for 25-30 minutes, or until the custard is set and a knife inserted comes out clean.
   Keto coconut cream custard is a smooth, creamy dessert that’s perfect for any keto-friendly meal. The coconut cream adds a subtle richness while the sweetener keeps the carb count low. With a hint of vanilla and cinnamon, it’s a simple yet elegant dessert that will satisfy your cravings without derailing your diet.

Keto Coconut Cream Popsicles

These keto coconut cream popsicles are a refreshing, low-carb treat perfect for hot days. Made with coconut cream, these popsicles are creamy and slightly sweet, offering a cool, refreshing snack that fits perfectly into your ketogenic lifestyle. You can customize them with berries or nuts to add extra flavor and texture.

Ingredients:

• 1 cup full-fat coconut cream
• 1/4 cup unsweetened almond milk
• 1–2 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• Optional: berries, shredded coconut, or chopped nuts

Instructions:

1. In a bowl, whisk together the coconut cream, almond milk, sweetener, and vanilla extract until well combined.
2. Pour the mixture into popsicle molds.
3. Add berries, shredded coconut, or chopped nuts if desired.
4. Insert sticks into the molds and freeze for at least 4 hours or until fully set.
5. Once frozen, remove the popsicles from the molds and serve immediately.

Keto coconut cream popsicles are a delightful, guilt-free treat that provides both hydration and healthy fats. They’re easy to make and perfect for cooling off on a hot day. The creamy coconut base is naturally satisfying, and you can mix in your favorite low-carb add-ins to create a personalized treat.

Keto Coconut Cream Shrimp Curry

This keto coconut cream shrimp curry is an aromatic, flavorful dish that combines shrimp with a rich coconut cream sauce. Infused with curry spices, it’s a satisfying, low-carb meal that’s perfect for dinner. Pair it with cauliflower rice or zucchini noodles for a complete meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• 1 cup full-fat coconut cream
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 3-4 minutes per side. Remove and set aside.
2. In the same skillet, sauté the onion, garlic, and ginger until fragrant and soft, about 3 minutes.
3. Stir in the curry powder, turmeric, and cumin, cooking for another minute.
4. Add the coconut cream and chicken broth to the skillet, stirring to combine.
5. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
6. Return the shrimp to the skillet and cook for an additional 2-3 minutes, allowing the shrimp to absorb the sauce.
7. Season with salt and pepper, and garnish with fresh cilantro before serving.

This keto coconut cream shrimp curry is a fragrant, flavorful dish that’s both satisfying and low in carbs. The creamy coconut sauce and aromatic spices pair beautifully with tender shrimp, creating a hearty and indulgent meal. It’s perfect for those on a keto diet who want to enjoy a rich, flavorful curry without the carbs.

Keto Coconut Cream Coffee Cake

This keto coconut cream coffee cake is a delicious dessert or breakfast option that combines a moist, fluffy cake with a rich coconut cream filling. It’s a low-carb version of a classic coffee cake, perfect for anyone following a ketogenic lifestyle. It’s sweetened with erythritol and packed with healthy fats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 2 large eggs
• 1/4 cup full-fat coconut cream
• 1/4 cup erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

For the filling:

• 1/2 cup full-fat coconut cream
• 1 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, and cinnamon.
3. In a separate bowl, whisk together the eggs, coconut cream, sweetener, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a batter forms.
5. Pour half of the batter into the prepared cake pan and spread evenly.
6. For the filling, whisk together the coconut cream, sweetener, and vanilla extract, then spread it over the cake batter.
7. Pour the remaining batter over the filling and spread evenly.
8. Sprinkle with chopped nuts, if desired.
9. Bake for 25-30 minutes, or until a toothpick comes out clean.
10. Allow the cake to cool before serving.

This keto coconut cream coffee cake is a deliciously moist and indulgent treat, perfect for breakfast or dessert. The rich coconut cream filling adds a creamy texture, while the cinnamon and nuts offer depth of flavor. It’s a low-carb, high-fat delight that fits perfectly into your keto diet.

Keto Coconut Cream Granola

Keto coconut cream granola is a crunchy, low-carb snack or breakfast option. Made with nsweetened shredded coconut, almonds, and coconut cream, this granola is packed with healthy fats and fiber, making it a perfect addition to your keto routine. Enjoy it with almond milk or on top of Greek yogurt.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almonds, chopped
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds
• 1/4 cup full-fat coconut cream
• 1 tbsp coconut oil
• 1 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the shredded coconut, chopped almonds, sunflower seeds, and chia seeds.
3. In a small saucepan, melt the coconut cream, coconut oil, sweetener, vanilla extract, and cinnamon over low heat, stirring to combine.
4. Pour the melted mixture over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 10-15 minutes, stirring halfway through, until golden and crispy.
7. Allow the granola to cool completely before serving.

Keto coconut cream granola is a crunchy, satisfying snack or breakfast option that is both low-carb and high in healthy fats. The combination of coconut and nuts gives it a rich, satisfying texture, and the natural sweetness from the sweetener makes it a delicious treat without any added sugar. Enjoy it on its own or with your favorite keto-friendly toppings.

Keto Coconut Cream Chicken Salad

This keto coconut cream chicken salad is a creamy, flavorful dish that’s perfect for lunch or dinner. Packed with shredded chicken, crunchy vegetables, and a creamy coconut dressing, it’s a low-carb meal that’s both satisfying and full of healthy fats. It’s simple to make and perfect for meal prepping.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup full-fat coconut cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 celery stalk, chopped
• 1/4 cup red onion, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine the shredded chicken, coconut cream, mayonnaise, and lemon juice.
2. Stir in the chopped celery, red onion, salt, and pepper.
3. Mix everything together until well combined.
4. Garnish with fresh parsley and serve chilled.

This keto coconut cream chicken salad is a creamy, satisfying meal that’s both low-carb and full of flavor. The coconut cream and mayonnaise create a rich dressing, while the crunchy vegetables add texture. It’s an easy and delicious way to enjoy chicken on your keto diet, whether as a light lunch or dinner option.

Keto Coconut Cream Cake

cake is a decadent, sugar-free dessert that’s perfect for any special occasion. Made with almond flour and coconut cream, it’s moist, light, and full of coconut flavor. Top it with whipped cream and shredded coconut for the ultimate low-carb treat that will satisfy your sweet tooth.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup erythritol or sweetener of choice
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup full-fat coconut cream
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup unsweetened coconut milk (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut cream, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth. If the batter is too thick, add a little coconut milk.
5. Pour the batter into the prepared pan and smooth out the top.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let the cake cool before topping with whipped cream and shredded coconut.

This keto coconut cream cake is the perfect dessert for those following a low-carb diet. It’s soft, moist, and full of coconut flavor, with a rich texture from the almond flour and coconut cream. With a dollop of whipped cream and a sprinkle of shredded coconut, it’s a guilt-free dessert that will impress your guests.

Keto Coconut Cream Chicken Soup

Keto coconut cream chicken soup is a comforting and nourishing meal made with tender chicken, vegetables, and a rich coconut cream broth. Packed with flavor and healthy fats, this soup is perfect for chilly nights and makes a great meal prep option for busy days.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, chopped
• 1 cup spinach
• 1 cup full-fat coconut cream
• 2 cups chicken broth
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.
3. Stir in the zucchini, spinach, turmeric, cumin, salt, and pepper.
4. Pour in the coconut cream and chicken broth, stirring to combine.
5. Bring to a simmer and cook for 10-15 minutes, until the chicken is fully cooked and the flavors meld together.
6. Garnish with fresh parsley before serving.

This keto coconut cream chicken soup is hearty and full of flavor, making it an ideal meal for anyone following a ketogenic diet. The coconut cream creates a creamy broth that complements the chicken and vegetables perfectly, while the turmeric and cumin add a warm, earthy flavor. It’s a filling and satisfying soup that can be enjoyed year-round.

Keto Coconut Cream Truffles

uffles are a rich, indulgent treat made with coconut cream, unsweetened chocolate, and a touch of sweetener. These low-carb truffles are perfect for satisfying your sweet cravings without the guilt, making them a great option for any occasion.

Ingredients:

• 1/2 cup full-fat coconut cream
• 4 oz unsweetened chocolate, chopped
• 2 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• Unsweetened cocoa powder for dusting (optional)

Instructions:

1. In a small saucepan, heat the coconut cream over medium heat until it begins to simmer.
2. Remove the saucepan from the heat and add the chopped chocolate, stirring until smooth and melted.
3. Stir in the sweetener and vanilla extract until fully combined.
4. Let the mixture cool to room temperature, then refrigerate for 1-2 hours to firm up.
5. Once the mixture is firm, roll it into small balls and dust with unsweetened cocoa powder, if desired.
6. 
   These keto coconut cream truffles are the perfect low-carb treat for chocolate lovers. The rich, creamy filling made from coconut cream and unsweetened chocolate is complemented by a dusting of cocoa powder for a bittersweet finish. With minimal carbs, these truffles make a delicious snack or dessert that satisfies your sweet tooth.

Keto Coconut Cream Smoothie Bowl

This keto coconut cream smoothie bowl is a creamy, nutrient-packed breakfast or snack that’s both delicious and filling. It combines coconut cream, avocado, and berries for a rich, satisfying base, and is topped with keto-friendly toppings like chia seeds and unsweetened coconut flakes.

Ingredients:

• 1/2 cup full-fat coconut cream
• 1/2 ripe avocado
• 1/4 cup frozen mixed berries
• 1 tbsp chia seeds
• 1 tbsp unsweetened shredded coconut
• 1-2 tbsp erythritol or sweetener of choice
• Ice cubes (optional)

Instructions:

1. In a blender, combine coconut cream, avocado, berries, chia seeds, sweetener, and ice cubes (if using).
2. Blend until smooth and creamy.
3. Pour the smoothie into a bowl and top with additional chia seeds, shredded coconut, or other keto-friendly toppings of your choice.
4. Serve immediately.

This keto coconut cream smoothie bowl is a perfect way to start your day with a creamy, nutrient-dense breakfast. The coconut cream and avocado provide healthy fats, while the berries add a touch of sweetness without the carbs. It’s customizable with your favorite keto-friendly toppings, making it both satisfying and versatile.

Keto Coconut Cream Popsicles with Chocolate Swirl

These keto coconut cream popsicles with a chocolate swirl are a decadent and refreshing low-carb treat. With a rich coconut cream base and a swirl of sugar-free chocolate, these popsicles are perfect for a hot day or when you want something sweet without the sugar.

Ingredients:

• 1 cup full-fat coconut cream
• 1/4 cup unsweetened almond milk
• 2 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• 2 oz unsweetened chocolate, melted
• 1 tbsp coconut oil

Instructions:

1. In a bowl, combine coconut cream, almond milk, sweetener, and vanilla extract. Stir until smooth.
2. Pour the coconut mixture into popsicle molds, filling them halfway.
3. In a small bowl, melt the unsweetened chocolate with the coconut oil.
4. Drizzle the melted chocolate over the coconut cream mixture in the molds, then swirl with a toothpick or skewer.
5. Freeze the popsicles for at least 4 hours or until fully set.
6. Remove the popsicles from the molds and serve immediately.

These keto coconut cream popsicles with chocolate swirl are the perfect balance of creamy and chocolaty, offering a sweet treat that’s both low-carb and refreshing. The coconut cream base gives them a smooth, indulgent texture, while the sugar-free chocolate adds an irresistible swirl of flavor. They are a great way to cool down while staying on track with your keto diet.

Keto Coconut Cream Panna Cotta

Keto coconut cream panna cotta is a creamy, indulgent dessert made with coconut cream and sweetener, set into a smooth, wobbly texture. It’s a simple yet elegant dessert that’s low in carbs, making it a great choice for any occasion or dinner party.

Ingredients:

• 1 1/2 cups full-fat coconut cream
• 1/4 cup water
• 1 tbsp gelatin powder
• 2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract

Instructions:

1. In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes.
2. In a saucepan, heat the coconut cream over medium heat. Add the sweetener and vanilla extract, stirring until the sweetener dissolves.
3. Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved.
4. Pour the mixture into individual serving dishes and refrigerate for at least 4 hours, or until set.
5. Serve chilled, topped with fresh berries or whipped cream if desired.

Keto coconut cream panna cotta is a rich, smooth dessert that’s perfect for anyone on a low-carb diet. The coconut cream gives it a luxurious texture, while the gelatin ensures it sets into a beautiful, wobbly consistency. It’s simple to make and can be customized with different toppings, making it a versatile and indulgent treat.

Note: More recipes are coming soon