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If you’re on a keto diet or just looking to cut down on carbs, finding baking recipes that fit your lifestyle can be a challenge.
Traditional flour is a no-go on the keto diet, but there’s a perfect substitute that can help you enjoy your favorite baked goods without the carbs: coconut flour.
Coconut flour is a low-carb, high-fiber alternative that adds a light, moist texture to cakes, muffins, cookies, and more, all while keeping your blood sugar stable.
In this blog, we’ve curated a collection of 28+ keto coconut flour baking recipes that will satisfy your cravings for delicious desserts, savory treats, and even bread—all while adhering to your low-carb lifestyle.
From decadent chocolate cakes to fluffy muffins and rich cookies, these recipes will help you enjoy guilt-free, keto-friendly baking at its finest.
Whether you’re new to keto baking or a seasoned pro, there’s something here for everyone.
Let’s dive into these 28+ must-try recipes!
28+ Mouthwatering Keto Coconut Flour Baking Recipes You Need to Try
There you have it—a collection of over 28+ keto coconut flour baking recipes that are sure to elevate your low-carb kitchen game.
Whether you’re looking for a sweet dessert, a savory snack, or a healthy breakfast option, coconut flour can be your best friend in the kitchen.
These recipes offer a wide range of textures, flavors, and possibilities, ensuring you never have to feel deprived while following a keto lifestyle.
The best part? Coconut flour is versatile, easy to use, and packed with nutrients that will leave you feeling satisfied.
So, next time you’re in the mood to bake, don’t hesitate to reach for coconut flour and try out one of these delicious, low-carb recipes.
Keto Coconut Flour Blueberry Muffins
These moist and fluffy keto blueberry muffins are a perfect low-carb breakfast or snack option.
Made with coconut flour and packed with juicy blueberries, they offer a guilt-free treat that’s gluten-free, grain-free, and bursting with flavor. Ideal for meal prep, they freeze well and reheat beautifully for a quick grab-and-go option.
Ingredients:
- ½ cup coconut flour
- 4 large eggs
- ⅓ cup melted coconut oil (or butter)
- ¼ cup unsweetened almond milk
- ¼ cup erythritol (or keto sweetener of choice)
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup fresh or frozen blueberries (tossed in a little coconut flour)
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk the eggs, coconut oil, almond milk, vanilla, and erythritol until smooth.
- Add in coconut flour, baking powder, and salt. Mix until fully combined. Let the batter sit for 5 minutes to thicken.
- Gently fold in the blueberries.
- Divide batter evenly into 8–10 muffin cups.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
These muffins are soft, tender, and lightly sweetened, making them a comforting and nutritious option when you’re craving baked goods on keto.
Enjoy with a pat of butter or alongside your morning coffee for a satisfying treat.
Keto Coconut Flour Chocolate Chip Cookies
Satisfy your cookie cravings without compromising your low-carb goals.
These keto chocolate chip cookies are delightfully chewy, slightly crisp on the edges, and made entirely with coconut flour and sugar-free chocolate chips. They’re a nostalgic favorite, reinvented for a keto lifestyle.
Ingredients:
- ⅓ cup coconut flour
- ¼ cup melted butter or coconut oil
- ⅓ cup erythritol or monk fruit sweetener
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine melted butter, sweetener, egg, and vanilla until smooth.
- Stir in coconut flour, baking soda, and salt until a dough forms. Let sit for a few minutes to thicken.
- Fold in chocolate chips.
- Scoop small balls of dough (about 1 tbsp each) onto the baking sheet and flatten slightly.
- Bake for 10–12 minutes, or until edges are golden.
- Let cool on the pan for 10 minutes before transferring to a rack.
These cookies are everything you want in a sweet keto snack: indulgent yet wholesome, simple yet satisfying.
Store them in an airtight container for up to a week, or freeze for longer-lasting cookie joy.
Keto Coconut Flour Bread
This hearty, grain-free bread is a versatile staple in any keto kitchen.
With a soft, tender crumb and a mild coconut flavor, it’s perfect for toasting, sandwich-making, or even slathering with nut butter. Coconut flour keeps the carbs low and the fiber high, making each slice as nutritious as it is delicious.
Ingredients:
- ¾ cup coconut flour
- 6 large eggs
- ½ cup melted coconut oil or butter
- ½ cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- ½ tsp salt
- Optional: herbs, garlic powder, or seeds for extra flavor
Instructions:
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk eggs, melted oil, almond milk, and vinegar until well combined.
- Stir in coconut flour, baking powder, and salt. Mix thoroughly and let the batter sit for 5 minutes to thicken.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Slice it thin for sandwiches or toast it up with butter—this keto bread is wonderfully adaptable.
Its sturdy texture makes it ideal for layering with toppings, while its subtle flavor pairs well with both sweet and savory spreads. A true game-changer for anyone missing bread on keto!
Keto Coconut Flour Pancakes
Light, fluffy, and delightfully filling, these coconut flour pancakes are a low-carb take on a classic breakfast favorite.
They’re perfect for slow weekend mornings or as a meal prep option for busy weekdays. Packed with healthy fats and fiber, they’ll keep you full without spiking your blood sugar.
Ingredients:
- ¼ cup coconut flour
- 3 large eggs
- ¼ cup unsweetened almond milk
- 2 tbsp melted butter or coconut oil
- 1 tbsp erythritol (optional for a touch of sweetness)
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- In a bowl, whisk together eggs, almond milk, vanilla, and melted butter.
- Add coconut flour, baking powder, sweetener (if using), and salt. Mix until smooth. Let batter rest for 3–5 minutes to thicken.
- Heat a non-stick skillet over medium-low heat and lightly grease with oil or butter.
- Pour about 2–3 tablespoons of batter per pancake into the skillet.
- Cook for 2–3 minutes on each side or until golden and set.
- Repeat with remaining batter.
These pancakes are a wonderful base for both sweet and savory toppings.
Top with sugar-free syrup, fresh berries, or a dollop of whipped cream for a luxurious low-carb brunch. You won’t miss the traditional flour one bit!
Keto Coconut Flour Lemon Loaf
Bright, zesty, and tender, this lemon loaf delivers big flavor while keeping carbs in check.
With a moist crumb and a fragrant citrus kick, it’s the perfect keto dessert or tea-time treat. Coconut flour lends a rich texture while keeping it gluten-free and low in net carbs.
Ingredients:
- ½ cup coconut flour
- 5 eggs
- ¼ cup melted butter or coconut oil
- ¼ cup lemon juice
- Zest of 1 lemon
- ⅓ cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a small loaf pan with parchment paper.
- In a bowl, whisk together eggs, melted butter, lemon juice, lemon zest, vanilla, and sweetener.
- Add coconut flour, baking soda, and salt. Mix well and let the batter sit for 5 minutes to thicken.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a rack.
This lemon loaf is bright and refreshing—a great palate cleanser after a savory meal or a lovely afternoon snack.
Pair it with tea or coffee for a calming, keto-friendly break in your day.
Keto Coconut Flour Cheddar Biscuits
Savory, cheesy, and ultra-satisfying, these keto cheddar biscuits are a delicious low-carb alternative to traditional drop biscuits.
Made with coconut flour and real cheddar cheese, they’re perfect alongside soups, salads, or even on their own as a snack or breakfast bite.
Ingredients:
- ⅓ cup coconut flour
- 4 eggs
- ¼ cup melted butter
- ½ cup shredded sharp cheddar
- ¼ cup unsweetened almond milk
- ½ tsp garlic powder
- ½ tsp baking powder
- ¼ tsp salt
- Optional: chopped chives or parsley
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk eggs, melted butter, almond milk, and garlic powder until smooth.
- Stir in coconut flour, baking powder, and salt. Let the batter rest for 3–5 minutes.
- Fold in shredded cheese and herbs if using.
- Scoop 2–3 tablespoon portions of dough onto the baking sheet to form biscuit mounds.
- Bake for 15–18 minutes or until golden and firm to the touch.
- Cool slightly before serving.
These biscuits are hearty, buttery, and packed with flavor.
They’re perfect warm with a pat of butter or served alongside a hearty keto chili or stew. Bonus: they reheat well and make excellent leftovers!
Keto Coconut Flour Cinnamon Donuts
These soft and sweet cinnamon donuts are baked, not fried, and they come together in under 30 minutes.
Made with coconut flour and zero added sugar, they’re the perfect keto treat to satisfy your pastry cravings without compromising your goals. The cinnamon flavor paired with a buttery coating gives serious churro vibes!
Ingredients:
- ¼ cup coconut flour
- 3 eggs
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- ⅓ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
For the topping:
- 2 tbsp melted butter
- 2 tbsp erythritol + 1 tsp cinnamon (mixed)
Instructions:
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a bowl, whisk together eggs, almond milk, melted butter, vanilla, and sweetener.
- Add coconut flour, baking powder, cinnamon, and salt. Stir until smooth. Let sit for a few minutes to thicken.
- Spoon batter into the donut pan, filling each cavity about ¾ full.
- Bake for 15–18 minutes or until set and lightly golden.
- Let cool for 5 minutes, then brush with melted butter and dip into the cinnamon-sweetener mixture.
These donuts are pure keto comfort food with a warm spice kick and soft, cake-like texture.
Perfect with coffee or as a sweet snack that won’t derail your day.
Keto Coconut Flour Brownies
Rich, fudgy, and completely satisfying—these keto brownies are a dream for chocolate lovers.
With coconut flour providing a tender base and unsweetened cocoa powder for deep chocolate flavor, they strike the perfect balance between indulgence and clean eating.
Ingredients:
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- ½ cup melted butter or coconut oil
- 3 large eggs
- ½ cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ¼ cup sugar-free chocolate chips or chopped nuts
Instructions:
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mix melted butter, sweetener, eggs, and vanilla until smooth.
- Stir in cocoa powder, coconut flour, and salt. Mix until fully combined and let batter sit for 5 minutes.
- Fold in chocolate chips or nuts if using.
- Spread batter into the pan and smooth the top.
- Bake for 20–25 minutes, or until the center is just set.
- Cool completely before slicing.
These brownies deliver everything you love about the classic—rich flavor, dense texture, and that satisfying bite—with none of the carbs.
They’re excellent fresh or chilled from the fridge for extra fudginess.
Keto Coconut Flour Zucchini Bread
A savory-sweet classic made keto-friendly, this zucchini bread is moist, flavorful, and packed with nutrients.
The coconut flour keeps it low in carbs while the shredded zucchini adds moisture and a subtle earthy sweetness. It’s a perfect way to sneak in some veggies while indulging in a cozy baked good.
Ingredients:
- ½ cup coconut flour
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 4 large eggs
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or keto sweetener
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- Optional: chopped walnuts or sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk eggs, almond milk, butter, sweetener, and vanilla.
- Add coconut flour, cinnamon, baking powder, and salt. Mix well and let sit to thicken.
- Fold in shredded zucchini and optional mix-ins.
- Pour into the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes or until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This zucchini bread is comforting and incredibly versatile. Enjoy it warm with a pat of butter, or toast up a slice for a savory-sweet breakfast.
It’s great for meal prep and gets even better the next day!
Keto Coconut Flour Carrot Cake Muffins
These carrot cake muffins are a low-carb, gluten-free twist on a classic favorite.
With coconut flour as the base and sweetened naturally with erythritol, they’re perfect for anyone on a keto diet who still wants to enjoy a moist, flavorful muffin packed with the goodness of carrots and spices. They’re ideal for breakfast or a snack!
Ingredients:
- ½ cup coconut flour
- 2 large eggs
- ½ cup grated carrots
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp baking powder
- Pinch of salt
- Optional: ¼ cup chopped walnuts or pecans
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together eggs, melted butter, almond milk, vanilla, and sweetener.
- Add coconut flour, cinnamon, nutmeg, baking powder, and salt. Stir to combine, then fold in grated carrots and optional nuts.
- Let the batter sit for 5 minutes to thicken.
- Divide the batter evenly among 8 muffin cups.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
These muffins are spiced to perfection, with just the right amount of sweetness from the carrots and the richness from the coconut flour.
They make a fantastic snack or a perfect addition to your breakfast routine.
Keto Coconut Flour Apple Cinnamon Cake
This cake is a keto-friendly way to enjoy the flavors of fall all year long.
With coconut flour keeping the carbs low and unsweetened applesauce adding a touch of natural sweetness, this moist and fragrant cake is perfect for any occasion. It’s light, airy, and bursting with the warming flavors of cinnamon and apples.
Ingredients:
- ½ cup coconut flour
- 4 large eggs
- ¼ cup unsweetened applesauce
- ⅓ cup melted butter or coconut oil
- ¼ cup erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- Optional: ¼ cup chopped nuts or unsweetened shredded coconut
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a bowl, whisk together the eggs, melted butter, applesauce, vanilla, and sweetener until smooth.
- Add the coconut flour, cinnamon, baking powder, baking soda, and salt. Stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Optional: Sprinkle chopped nuts or shredded coconut on top for added texture.
- Bake for 25–30 minutes or until a toothpick comes out clean from the center.
- Cool in the pan for 10 minutes before transferring to a wire rack.
This apple cinnamon cake is moist and has a delightful light texture, making it perfect for dessert or even a breakfast treat.
It’s a great way to bring some fall flavors into your keto lifestyle without sacrificing taste or health.
Keto Coconut Flour Pizza Crust
This keto pizza crust is made with coconut flour, making it not only gluten-free but also low in carbs. It’s the perfect base for your favorite keto-friendly pizza toppings.
The coconut flour gives it a light, slightly chewy texture that’s sure to satisfy your pizza cravings without the carbs of traditional dough.
Ingredients:
- ½ cup coconut flour
- 2 large eggs
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp olive oil
- ¼ cup unsweetened almond milk
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the mozzarella and Parmesan cheese together. Stir until smooth.
- In a separate bowl, whisk the eggs, almond milk, olive oil, oregano, garlic powder, baking powder, and salt.
- Add the melted cheese to the egg mixture and stir until well combined. Gradually mix in the coconut flour to form a dough-like consistency.
- Transfer the dough to the parchment paper-lined baking sheet and use your hands to press it into a circular or rectangular pizza shape.
- Bake the crust for 12–15 minutes, or until golden brown and firm to the touch.
- Remove from the oven and add your favorite keto pizza toppings (e.g., tomato sauce, more cheese, pepperoni, veggies).
- Return to the oven for another 5-7 minutes, or until the toppings are melted and bubbly.
This pizza crust is crispy on the edges and soft in the center, providing a perfect base for all your favorite keto-friendly toppings.
It’s a fantastic way to enjoy pizza without the guilt or carbs, making it a must-try recipe for anyone on a low-carb diet.
Keto Coconut Flour Chocolate Cake
Rich, decadent, and incredibly satisfying, this keto chocolate cake is a true indulgence that won’t derail your low-carb lifestyle.
With coconut flour as the base and sweetened with a keto-friendly sweetener, this cake is perfect for any celebration or just because you’re craving something sweet. The result is a moist, chocolaty cake that’s truly irresistible.
Ingredients:
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- 4 large eggs
- ¼ cup melted butter or coconut oil
- ½ cup erythritol or preferred keto sweetener
- ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- ½ cup unsweetened almond milk
- Optional: sugar-free chocolate chips or a keto frosting of your choice
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together eggs, melted butter, almond milk, sweetener, and vanilla until smooth.
- In another bowl, combine coconut flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: top with sugar-free chocolate chips or your favorite keto frosting.
This cake is everything you love about chocolate cake—rich, moist, and decadently sweet.
It’s the perfect dessert for any occasion, and it pairs wonderfully with a cup of coffee or a scoop of keto-friendly ice cream.
Keto Coconut Flour Banana Bread
This moist and fragrant banana bread is a keto-friendly take on a classic.
By using coconut flour and a banana-flavored extract (instead of actual bananas, which are higher in carbs), this recipe captures the essence of banana bread without the carbs. It’s a wonderful breakfast or snack option, especially when paired with butter or your favorite nut spread.
Ingredients:
- ½ cup coconut flour
- 4 large eggs
- 1 tsp banana-flavored extract (or use a few drops of liquid stevia for a banana flavor)
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or sweetener of choice
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk together eggs, melted butter, almond milk, banana extract, and sweetener until smooth.
- Add coconut flour, baking powder, cinnamon, and salt, mixing well.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
This keto banana bread captures the flavor and texture you love, without the carbs.
It’s perfect for breakfast or as a sweet snack that fits perfectly into your low-carb lifestyle.
Keto Coconut Flour Scones
These keto coconut flour scones are light, fluffy, and buttery—just like the traditional ones, but without the carbs.
They make a perfect addition to any tea or coffee break and are easily customizable with your favorite keto-friendly add-ins, such as berries or nuts.
Ingredients:
- ½ cup coconut flour
- 3 large eggs
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- Optional: ¼ cup sugar-free chocolate chips, berries, or chopped nuts
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together eggs, melted butter, almond milk, vanilla, and sweetener.
- Add coconut flour, baking powder, and salt. Stir until a dough forms.
- If desired, fold in any optional add-ins, such as chocolate chips or berries.
- Scoop dough onto the baking sheet, forming 8–10 scone shapes.
- Bake for 15–18 minutes, or until golden brown on top.
- Cool slightly before serving.
These scones are light and buttery, with a tender crumb that makes them perfect for pairing with a cup of tea or coffee.
Customize them with your favorite flavors to make them your own, and enjoy a keto-friendly treat with minimal carbs!
Keto Coconut Flour Shortbread Cookies
These keto coconut flour shortbread cookies are buttery, crumbly, and absolutely melt in your mouth. Made with just a few simple ingredients, they’re the perfect treat when you want something rich and satisfying but still low in carbs.
They’re also great for customizing with your favorite keto-friendly add-ins, like sugar-free chocolate chips or chopped nuts.
Ingredients:
- ½ cup coconut flour
- ¼ cup butter (room temperature)
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and erythritol until smooth and fluffy.
- Add the vanilla extract and salt, and continue mixing.
- Gradually add the coconut flour, stirring until the dough comes together. If the dough is too dry, add a small amount of water, a teaspoon at a time, until the desired consistency is reached.
- Roll the dough into small balls, then flatten them slightly with your fingers or the bottom of a glass.
- Place them on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These shortbread cookies are perfect for when you need a quick and easy treat.
They’re buttery, delicious, and can be enjoyed with a cup of tea or coffee. You can also dip them in sugar-free chocolate for an added indulgence.
Keto Coconut Flour Strawberry Muffins
These keto coconut flour strawberry muffins are light, fluffy, and packed with fresh strawberry flavor.
The coconut flour keeps them low-carb while providing a light texture, and the strawberries add a burst of sweetness without spiking your blood sugar. These muffins are perfect for breakfast, a snack, or even as a dessert!
Ingredients:
- ½ cup coconut flour
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh strawberries (diced)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the pan.
- In a large bowl, whisk together eggs, almond milk, melted butter, sweetener, and vanilla extract until smooth.
- Add the coconut flour, baking powder, and salt, stirring until the batter is well combined.
- Gently fold in the diced strawberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
These strawberry muffins are a delightful, fresh treat that won’t derail your keto plan.
They’re soft, slightly sweet, and perfect for a breakfast or snack. You can even use frozen strawberries if fresh ones aren’t in season.
Keto Coconut Flour Chocolate Chip Cookies
These keto coconut flour chocolate chip cookies are chewy, soft, and full of rich chocolate flavor.
Made with coconut flour and sweetened with erythritol or monk fruit, they’re a guilt-free way to indulge your sweet tooth while keeping your carbs in check. These cookies are great for batch baking, and they freeze well for later enjoyment.
Ingredients:
- ½ cup coconut flour
- ¼ cup butter (softened)
- ¼ cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
- 2 large eggs
- ¼ tsp baking soda
- Pinch of salt
- ¼ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and erythritol until smooth.
- Add the eggs and vanilla extract, and continue mixing until combined.
- Stir in the coconut flour, baking soda, and salt until the dough forms.
- Fold in the sugar-free chocolate chips.
- Scoop spoonfuls of dough onto the prepared baking sheet, flattening them slightly with the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
These cookies are the perfect keto indulgence—chewy, sweet, and full of melty chocolate chips.
They’re a great treat to keep on hand for when those chocolate cravings hit, and they’re so easy to make!
Keto Coconut Flour Bagels
These keto coconut flour bagels are soft, chewy, and perfect for anyone on a low-carb diet who misses classic bagels.
With a crispy outside and soft inside, they’re great for breakfast or even for making keto-friendly sandwiches. These bagels are gluten-free, grain-free, and incredibly satisfying!
Ingredients:
- ½ cup coconut flour
- 4 large eggs
- ¼ cup shredded mozzarella cheese
- ¼ cup cream cheese
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp olive oil (optional for added flavor)
- Optional: sesame seeds or poppy seeds for topping
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the mozzarella and cream cheese together in 20-second intervals, stirring between, until completely melted.
- In a separate bowl, whisk together the eggs, coconut flour, baking powder, and salt.
- Add the melted cheese mixture to the egg mixture and stir until a dough forms. If the dough feels too sticky, let it sit for a few minutes to firm up.
- Divide the dough into 4 equal portions. Roll each portion into a ball, then poke a hole in the center to form the bagel shape.
- Place the bagels on the prepared baking sheet and brush with olive oil if desired. Sprinkle sesame seeds or poppy seeds on top for extra texture.
- Bake for 15-20 minutes, or until golden brown on top and firm to the touch.
- Allow the bagels to cool before slicing.
These keto bagels have all the flavor and texture you love, without the carbs.
You can customize them with toppings or spreads like cream cheese, avocado, or smoked salmon for a satisfying breakfast or snack.
Keto Coconut Flour Churros
These keto coconut flour churros are a low-carb version of the crispy, cinnamon-sugar-coated Mexican treat.
Fried to perfection, they’re crunchy on the outside and soft on the inside. Dipped in sugar-free chocolate sauce or enjoyed on their own, they’re the perfect keto-friendly dessert.
Ingredients:
- ½ cup coconut flour
- 2 large eggs
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- ¼ cup erythritol or sweetener of choice
- ½ tsp cinnamon (for coating)
- Pinch of salt
- ¼ cup unsweetened almond milk
- Coconut oil for frying
Instructions:
- In a medium bowl, whisk together eggs, melted butter, almond milk, vanilla, and sweetener.
- Add the coconut flour and salt, stirring until well combined. Let the dough sit for a few minutes to thicken.
- Heat coconut oil in a deep skillet or frying pan over medium heat.
- Spoon the dough into a piping bag or plastic sandwich bag with the tip cut off.
- Once the oil is hot, pipe about 3-inch long strips of dough into the oil. Fry until golden and crispy on all sides, about 2–3 minutes per side.
- Remove the churros from the oil and drain on paper towels.
- Mix cinnamon and erythritol together in a shallow dish. Roll the fried churros in the cinnamon mixture while they’re still warm.
- Serve immediately, optionally with a side of sugar-free chocolate sauce for dipping.
These churros bring all the flavor and fun without the carbs.
Crispy, cinnamon-sweet, and perfect for dipping, they’re a real treat for anyone following a keto lifestyle.
Keto Coconut Flour Blueberry Muffins
These keto coconut flour blueberry muffins are soft, fluffy, and bursting with fresh blueberries. The coconut flour makes them light and tender, while the blueberries add natural sweetness.
These muffins are perfect for a grab-and-go breakfast or a snack on the go.
Ingredients:
- ½ cup coconut flour
- 4 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 1 cup fresh or frozen blueberries
- Optional: 1 tsp lemon zest for added flavor
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease the pan.
- In a large bowl, whisk together the eggs, almond milk, melted butter, sweetener, and vanilla extract until smooth.
- Add the coconut flour, baking powder, salt, and lemon zest (if using). Stir until the batter is well combined.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
These blueberry muffins are perfect for a healthy, low-carb snack or breakfast. They’re soft, fluffy, and packed with the fruity sweetness of blueberries.
The optional lemon zest gives them a fresh, zesty twist that makes them even more delightful.
Keto Coconut Flour Cinnamon Rolls
These keto coconut flour cinnamon rolls are soft, sweet, and perfectly spiced, making them the ultimate low-carb treat.
With a warm, cinnamon-sugar filling and a rich, buttery glaze, they’re a great option for breakfast or a weekend brunch. Plus, they’re so easy to make, you won’t believe they’re keto-friendly!
Ingredients:
- ½ cup coconut flour
- 3 large eggs
- ¼ cup melted butter or coconut oil
- ½ cup unsweetened almond milk
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- For the filling:
- 1 tbsp cinnamon
- 2 tbsp erythritol or sweetener of choice
- 2 tbsp melted butter
- For the glaze:
- ¼ cup powdered erythritol
- 1 tbsp almond milk
- ½ tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the eggs, melted butter, almond milk, sweetener, and vanilla extract.
- Add the coconut flour, baking powder, cinnamon, and salt, mixing until a dough forms. Let it sit for 5 minutes to thicken.
- In a small bowl, mix together the cinnamon, sweetener, and melted butter for the filling.
- Roll the dough between two sheets of parchment paper into a rectangle. Spread the cinnamon filling over the dough.
- Carefully roll the dough into a log, then slice it into 8-10 pieces.
- Place the rolls in the prepared baking dish and bake for 20-25 minutes, or until golden brown on top.
- While the rolls are baking, prepare the glaze by mixing powdered erythritol, almond milk, and vanilla extract.
- Once the rolls are baked, drizzle the glaze over them and serve warm.
These cinnamon rolls are soft, sweet, and full of cinnamon flavor.
They’re the perfect breakfast or treat for anyone on a keto diet, and the glaze adds the perfect finishing touch.
Keto Coconut Flour Chocolate Cake with Peanut Butter Frosting
This decadent chocolate cake made with coconut flour is rich, moist, and has a perfect crumb. It’s topped with a creamy, keto-friendly peanut butter frosting for a delicious contrast.
Whether you’re celebrating a special occasion or just craving chocolate, this cake will hit the spot!
Ingredients:
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- 4 large eggs
- ¼ cup melted butter or coconut oil
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- ½ cup unsweetened almond milk
- For the frosting:
- ½ cup peanut butter (sugar-free)
- 2 tbsp butter (softened)
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- 2 tbsp unsweetened almond milk
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together eggs, melted butter, almond milk, sweetener, and vanilla extract.
- Add the coconut flour, cocoa powder, baking powder, baking soda, and salt. Stir until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the frosting by mixing peanut butter, softened butter, powdered erythritol, vanilla extract, and almond milk together until smooth.
- Once the cake is completely cool, spread the frosting evenly over the top.
- Slice and enjoy!
This keto chocolate cake with peanut butter frosting is indulgent, delicious, and guilt-free.
The rich chocolate cake combined with the creamy peanut butter frosting creates the perfect balance of flavors. It’s ideal for celebrations or just treating yourself!
Keto Coconut Flour Pumpkin Bread
This keto pumpkin bread is moist, spiced, and full of autumn flavors. Coconut flour gives it a light, airy texture, and the pumpkin adds natural sweetness.
Perfect for breakfast, a snack, or even a dessert, this bread will make you feel cozy and satisfied without the carbs!
Ingredients:
- ½ cup coconut flour
- ½ cup canned pumpkin puree (unsweetened)
- 4 large eggs
- ¼ cup melted butter or coconut oil
- ¼ cup erythritol or sweetener of choice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- Optional: ½ cup chopped nuts or sugar-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together eggs, melted butter, pumpkin puree, sweetener, and vanilla extract until smooth.
- Add the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir to combine.
- If using, fold in chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
This keto pumpkin bread is the perfect way to enjoy the flavors of fall while staying low-carb. It’s soft, flavorful, and packed with cozy spices.
Whether you enjoy it as a snack or part of your breakfast, it’s sure to be a hit!
