37+ Delicious Keto Coconut Flour Dessert Recipes for Guilt-Free Indulgence

If you’re following a keto lifestyle, you know how challenging it can be to satisfy your sweet tooth without compromising your carb limits.

Luckily, coconut flour is here to save the day!

Coconut flour is a low-carb, gluten-free alternative that’s perfect for making keto-friendly desserts.

Whether you’re craving cakes, cookies, or something more indulgent like brownies or pies, coconut flour can create the perfect texture while keeping your carbs in check.

In this article, we’ve curated 37+ keto coconut flour dessert recipes that will not only satisfy your sweet cravings but also keep you on track with your keto goals.

From rich chocolate treats to fruity options, there’s something for everyone in this extensive collection of keto coconut flour desserts.

So, get your baking gear ready and dive into these delicious recipes!

37+ Delicious Keto Coconut Flour Dessert Recipes for Guilt-Free Indulgence

With these 37+ keto coconut flour dessert recipes, you no longer have to choose between sticking to your keto diet and enjoying a sweet treat.

Whether you’re looking for something light and refreshing like lemon bars or a rich, indulgent chocolate cake, these recipes have got you covered.

Coconut flour makes it easy to keep carbs low while still enjoying the pleasure of dessert.

So, the next time you’re in the mood for something sweet, look no further than these keto-friendly options — your taste buds (and your waistline) will thank you

Keto Coconut Flour Chocolate Chip Cookies

A soft and chewy chocolate chip cookie that’s low in carbs, using coconut flour as the base.

This treat combines the rich flavor of chocolate with the lightness of coconut flour for the perfect keto-friendly indulgence.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and erythritol until light and fluffy.
3. Add the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
4. In a separate bowl, combine the coconut flour, baking powder, and salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough seems too dry, add a tablespoon of water at a time until it reaches the desired consistency.
6. Gently fold in the sugar-free chocolate chips.
7. Scoop the dough into small balls, placing them on the prepared baking sheet. Flatten them slightly with your fingers.
8. Bake for 10-12 minutes, or until golden brown on the edges.
9. Allow the cookies to cool on a wire rack before serving.

These cookies are a great way to satisfy your sweet tooth while staying within your keto macros.

The combination of coconut flour and chocolate creates a delectable contrast in flavor and texture, offering a truly indulgent dessert that feels like a treat without the carbs.

Keto Coconut Flour Lemon Bars

A tangy, zesty keto-friendly dessert that brings together the refreshing flavor of lemon with the texture and sweetness of coconut flour.

These bars are an ideal treat when you’re craving something fruity and refreshing but don’t want to break your low-carb diet.

Ingredients:

• For the crust:
  • 1 cup coconut flour
  • 1/4 cup butter, melted
  • 2 tbsp erythritol or preferred sweetener
  • 1/4 tsp vanilla extract
• For the lemon filling:
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 3 large eggs
  • 1/4 cup erythritol or preferred sweetener
  • 1/4 cup coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. For the crust, combine coconut flour, melted butter, erythritol, and vanilla extract in a mixing bowl. Stir until a dough forms.
3. Press the dough evenly into the bottom of the prepared baking dish, creating an even layer.
4. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
5. For the filling, whisk together the lemon juice, eggs, erythritol, coconut flour, baking powder, and salt in a bowl until smooth.
6. Pour the lemon filling over the baked crust.
7. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden on top.
8. Allow the lemon bars to cool completely before slicing into squares.

These keto coconut flour lemon bars are the perfect balance of tangy and sweet. The refreshing lemon filling pairs beautifully with the crumbly coconut flour crust, offering a delightful contrast of flavors.

This dessert is perfect for any occasion when you need something light and fruity but still keto-friendly.

Keto Coconut Flour Cheesecake Bites

Miniature cheesecakes that are rich, creamy, and low in carbs, these keto coconut flour cheesecake bites make for an elegant and satisfying dessert.

Each bite offers the indulgent flavors of traditional cheesecake with a coconut flour crust that’s both low-carb and delicious.

Ingredients:

• For the crust:
  • 1/2 cup coconut flour
  • 2 tbsp butter, melted
  • 2 tbsp erythritol or preferred sweetener
  • 1/4 tsp vanilla extract
• For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup erythritol or preferred sweetener
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp coconut flour

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a mini muffin tin or line it with paper liners.
2. For the crust, mix coconut flour, melted butter, erythritol, and vanilla extract in a bowl. Stir until it forms a dough-like consistency.
3. Press the mixture into the bottom of each muffin tin, creating a compact layer.
4. Bake the crusts for 8-10 minutes, or until slightly golden. Remove from the oven and set aside to cool.
5. For the cheesecake filling, beat together the cream cheese, sour cream, erythritol, vanilla extract, and egg until smooth and creamy.
6. Add the coconut flour and mix until fully incorporated.
7. Spoon the cheesecake filling over the cooled crusts, filling each muffin tin almost to the top.
8. Bake for 15-18 minutes, or until the cheesecake filling is set and slightly golden on the edges.
9. Let the cheesecake bites cool before transferring them to the fridge. Chill for at least 2 hours before serving.

These keto coconut flour cheesecake bites offer a delicious, creamy, and indulgent way to enjoy cheesecake on a keto diet.

The coconut flour crust provides a slight texture contrast to the velvety filling, making each bite an irresistible treat. Perfect for parties or a personal indulgence!

Keto Coconut Flour Pancakes

A fluffy and light pancake recipe that’s perfect for a keto breakfast or brunch.

These coconut flour pancakes are low in carbs but high in flavor, making them an ideal way to start your day on a healthy note without breaking your keto goals.

Ingredients:

• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp melted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp erythritol or preferred sweetener (optional)

Instructions:

1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
2. In a separate bowl, beat the eggs, almond milk, melted butter, vanilla extract, and erythritol (if using).
3. Combine the wet and dry ingredients, stirring until the batter is smooth. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 2-3 tbsp of the batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until small bubbles form on the surface. Flip and cook for another 1-2 minutes on the other side.
6. Serve with sugar-free syrup, berries, or your favorite keto-friendly toppings.

These pancakes are a great way to satisfy your morning cravings while keeping your carb count low. The coconut flour gives them a subtle, slightly sweet flavor and a wonderful texture, making them a satisfying option for those following a keto diet.

You can easily customize the toppings to suit your preferences, making them versatile for any occasion.

Keto Coconut Flour Mug Cake

Craving something sweet but don’t want to spend time baking? This keto coconut flour mug cake is the perfect solution.

Ready in just a few minutes, it’s a warm and comforting dessert that’s low in carbs and high in flavor.

Ingredients:

• 2 tbsp coconut flour
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• 1 tbsp erythritol or preferred sweetener
• 1 large egg
• 2 tbsp unsweetened almond milk
• 1 tbsp melted butter
• 1/2 tsp vanilla extract

Instructions:

1. In a microwave-safe mug, combine the coconut flour, cocoa powder, baking powder, and erythritol. Stir well to ensure all dry ingredients are evenly mixed.
2. Add the egg, almond milk, melted butter, and vanilla extract. Whisk everything together until smooth.
3. Microwave on high for 1-2 minutes, or until the cake has risen and a toothpick inserted into the center comes out clean.
4. Let the mug cake cool for a minute before serving. Top with a dollop of whipped cream or a few berries for extra flavor.

This keto coconut flour mug cake is a great single-serving dessert that’s incredibly quick and easy to make.

The rich cocoa flavor and fluffy texture make it feel like an indulgence, but it’s perfectly suited to a low-carb lifestyle. When you need a quick dessert fix without the hassle, this recipe is a game-changer.

Keto Coconut Flour Brownies

Rich, fudgy, and indulgent, these keto coconut flour brownies offer all the chocolatey goodness you crave, but without the carbs.

With a perfect balance of texture and flavor, they’re the ultimate low-carb dessert for chocolate lovers.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the coconut flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted butter, erythritol, vanilla extract, and almond milk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well-combined.
5. Pour the brownie batter into the prepared baking dish and spread it evenly.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the brownies to cool completely before cutting them into squares.

These keto coconut flour brownies are a decadent treat that will satisfy even the most intense chocolate cravings.

With a rich, fudgy texture and just the right amount of sweetness, they’re an ideal dessert for any keto-friendly occasion. Whether you’re baking for a crowd or treating yourself, these brownies won’t disappoint.

Keto Coconut Flour Cupcakes

Light, fluffy, and perfect for a celebration or just a sweet treat, these keto coconut flour cupcakes are a great low-carb dessert.

Topped with a rich, sugar-free frosting, these cupcakes are sure to satisfy your sweet tooth without the guilt.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• For the frosting:
  • 1/4 cup unsweetened cream cheese, softened
  • 2 tbsp butter, softened
  • 1/4 cup powdered erythritol
  • 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well-combined.
5. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes are cooling, prepare the frosting by beating together the cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
8. Once the cupcakes have cooled, frost them with the cream cheese frosting.
9. Serve and enjoy!

These keto coconut flour cupcakes are light and fluffy, with a delicate sweetness that’s perfectly balanced by the creamy, tangy frosting.

They’re a great dessert for any occasion, from birthdays to a simple afternoon treat. The coconut flour base keeps them low-carb while still delivering on flavor and texture.

Keto Coconut Flour Banana Bread

A delicious, moist, and perfectly sweet banana bread made with coconut flour that’s entirely keto-friendly.

Packed with flavor, this banana bread is a great option for those on a low-carb diet who still want to enjoy a comforting, homestyle baked good.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup melted butter
• 2 ripe bananas, mashed (you can reduce to 1 banana for lower carbs)
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the coconut flour, erythritol, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, vanilla extract, and mashed bananas until smooth.
4. Combine the wet and dry ingredients, mixing until fully incorporated.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This keto coconut flour banana bread is a comforting and satisfying dessert that provides the warmth and flavor of traditional banana bread, but without the carbs.

The bananas give it a natural sweetness, and the coconut flour ensures a low-carb, gluten-free treat. It’s perfect for a breakfast snack, dessert, or any time you need a quick and healthy bite.

Keto Coconut Flour Ice Cream

This homemade keto coconut flour ice cream is creamy, sweet, and utterly delicious, offering a perfect low-carb treat for those warm days or when you’re simply craving something cold and indulgent.

With just a few simple ingredients, you can make a rich dessert that’s keto-friendly and refreshing.

Ingredients:

• 1/2 cup coconut flour
• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the heavy cream, almond milk, erythritol, and a pinch of salt over medium heat. Stir occasionally until the sweetener has dissolved and the mixture is heated through (do not bring to a boil).
2. Once the mixture is warmed, gradually whisk in the coconut flour until smooth and fully incorporated.
3. Remove from heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature before transferring it to an ice cream maker.
5. Follow the manufacturer’s instructions for churning the ice cream, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

This keto coconut flour ice cream is a wonderfully creamy treat that allows you to enjoy the cold sweetness of ice cream while keeping carbs in check.

With the rich combination of coconut flour and cream, it offers a smooth texture and a rich flavor that’s perfect for satisfying your sweet cravings. Plus, you can easily customize it with mix-ins like chocolate chips, berries, or nuts for added variety.

Keto Coconut Flour Donuts

Delicious, soft, and fluffy keto-friendly donuts made with coconut flour, these donuts are perfect for a low-carb breakfast or snack.

With a simple glaze or a dusting of powdered erythritol, they offer the perfect balance of sweetness and flavor.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• For the glaze:
  • 1/4 cup powdered erythritol
  • 1-2 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
6. Bake for 15-18 minutes, or until the donuts are golden brown and a toothpick comes out clean.
7. While the donuts are baking, prepare the glaze by whisking together powdered erythritol, almond milk, and vanilla extract until smooth.
8. Let the donuts cool slightly before dipping them in the glaze or dusting them with powdered erythritol.
9. Serve and enjoy!

These keto coconut flour donuts are a fantastic low-carb breakfast or treat, with a soft, cakey texture and a subtle sweetness.

The glaze adds an extra touch of indulgence, but they’re also great on their own. Whether you make them for a special occasion or just for a daily snack, they’re sure to be a hit.

Keto Coconut Flour Peanut Butter Cookies

These chewy and rich keto coconut flour peanut butter cookies combine the natural sweetness of peanut butter with the delicate texture of coconut flour, creating a treat that’s both satisfying and low in carbs.

They’re perfect for anyone on a keto or low-carb diet looking for a delicious and quick dessert.

Ingredients:

• 1/2 cup peanut butter (unsweetened, creamy)
• 1/4 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, coconut flour, erythritol, egg, vanilla extract, baking powder, and salt. Stir until a dough forms.
3. Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
4. Flatten each cookie slightly with a fork, creating a crisscross pattern.
5. Bake for 8-10 minutes, or until the edges of the cookies are lightly golden.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These keto coconut flour peanut butter cookies are simple to make and bursting with flavor. The peanut butter adds richness, while the coconut flour provides a perfect texture that holds the cookies together.

Whether you’re craving something sweet or need a quick snack, these cookies will hit the spot without the carb load.

Keto Coconut Flour Chocolate Mousse

This rich and creamy keto coconut flour chocolate mousse is the ultimate indulgence for chocolate lovers who are following a low-carb diet.

With its velvety texture and deep chocolate flavor, this mousse is a perfect dessert for special occasions or whenever you’re craving a decadent treat.

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1 cup heavy cream
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, combine the heavy cream, cocoa powder, erythritol, and salt over medium heat. Stir occasionally until the sweetener is dissolved and the mixture is heated through (do not boil).
2. Once the cream mixture is warmed, whisk in the coconut flour until fully incorporated. Continue stirring until the mixture thickens and becomes smooth.
3. Remove from heat and stir in the vanilla extract.
4. Let the mousse cool to room temperature, then transfer to the refrigerator to chill for at least 1 hour to set.
5. Once chilled, spoon the mousse into individual serving cups and garnish with whipped cream or dark chocolate shavings if desired.

This keto coconut flour chocolate mousse is a silky-smooth dessert that’s rich in flavor but still low in carbs.

The cocoa powder provides a deep chocolate taste, while the coconut flour helps to create a perfect texture that’s light yet creamy. It’s a satisfying and luxurious dessert that anyone on a keto diet will love!

Keto Coconut Flour Cheesecake

A smooth, creamy, and perfectly indulgent keto cheesecake with a coconut flour crust.

This low-carb version of a classic dessert is perfect for any occasion where you want something rich but still in line with your keto goals. Its velvety texture and rich flavor will satisfy any sweet tooth.

Ingredients:

• For the crust:
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp melted butter
  • 2 tbsp erythritol or preferred sweetener
  • 1/2 tsp vanilla extract
• For the cheesecake filling:
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup erythritol or preferred sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp lemon juice (optional for extra flavor)

Instructions:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan or line it with parchment paper.
2. For the crust, mix the coconut flour, shredded coconut, melted butter, erythritol, and vanilla extract in a bowl until it forms a dough. Press the mixture into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10-12 minutes, or until lightly golden, then remove from the oven and let it cool.
4. For the filling, beat the cream cheese, sour cream, erythritol, vanilla extract, salt, and lemon juice (if using) until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition until the batter is smooth and fully combined.
6. Pour the cheesecake filling over the cooled crust and spread evenly.
7. Bake for 45-50 minutes, or until the center is set and the edges are lightly browned.
8. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
9. Once chilled, slice and serve!

This keto coconut flour cheesecake is the perfect dessert for anyone who loves rich, creamy cheesecake but needs to keep it low-carb.

The coconut flour crust adds a nice, slightly nutty flavor that pairs beautifully with the creamy filling. It’s an excellent option for holidays, gatherings, or just a special treat when you want something luxurious but keto-friendly.

Keto Coconut Flour Cinnamon Rolls

These soft, fluffy, and warm keto cinnamon rolls are a delightful low-carb alternative to traditional cinnamon rolls.

Made with coconut flour, they are just as comforting, with a perfect swirl of cinnamon and sweetness in every bite.

Ingredients:

• For the dough:
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened almond flour
  • 1/4 cup butter, melted
  • 3 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup erythritol or preferred sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
• For the cinnamon filling:
  • 2 tbsp butter, melted
  • 2 tbsp cinnamon
  • 1/4 cup erythritol or preferred sweetener
• For the icing:
  • 2 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1/4 cup powdered erythritol
  • 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
2. For the dough, combine the coconut flour, almond flour, erythritol, salt, and baking powder in a large bowl. Add the eggs, melted butter, almond milk, and vanilla extract. Stir until a thick dough forms.
3. Place the dough between two pieces of parchment paper and roll it out into a rectangle about 1/4 inch thick.
4. For the filling, mix the melted butter, cinnamon, and erythritol in a small bowl. Spread the cinnamon filling evenly over the rolled-out dough.
5. Carefully roll the dough up into a tight log, then slice it into 8-10 rolls.
6. Place the rolls in the prepared baking pan, and bake for 18-20 minutes, or until golden and firm to the touch.
7. While the rolls are baking, prepare the icing by whisking together the softened cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
8. Once the rolls are done, allow them to cool slightly, then drizzle the icing over the warm rolls.

These keto coconut flour cinnamon rolls are a warm and comforting treat perfect for breakfast or a sweet afternoon snack.

The cinnamon filling adds a wonderful flavor, and the cream cheese icing takes them to the next level of indulgence. They’re a delicious way to enjoy a classic favorite while staying low-carb.

Keto Coconut Flour Pudding

A rich, creamy, and smooth keto coconut flour pudding that’s sweetened with erythritol and flavored with vanilla. This dessert is simple to make, low in carbs, and incredibly satisfying for anyone craving a comforting, creamy treat.

Ingredients:

• 1/4 cup coconut flour
• 1 1/2 cups unsweetened almond milk
• 1/4 cup heavy cream
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 egg yolk

Instructions:

1. In a medium saucepan, combine the coconut flour, almond milk, heavy cream, erythritol, and salt over medium heat. Stir occasionally to ensure everything is combined.
2. In a small bowl, whisk the egg yolk. Once the milk mixture is warmed (but not boiling), slowly pour a small amount of the warm liquid into the egg yolk while whisking constantly to temper the yolk.
3. Gradually add the tempered egg yolk mixture back into the saucepan, whisking constantly to avoid curdling.
4. Continue to cook the pudding on medium heat, stirring frequently, until it thickens (about 5-7 minutes).
5. Remove the pudding from heat and stir in the vanilla extract.
6. Pour the pudding into individual serving cups and let it cool slightly. Refrigerate for at least 2 hours, or until fully chilled and set.
7. Serve chilled and garnish with whipped cream or a few berries, if desired.

This keto coconut flour pudding is the perfect balance of creamy texture and sweet flavor.

The coconut flour helps thicken the pudding while keeping it low-carb, and the vanilla extract adds a rich flavor. It’s a great dessert for any occasion and an easy way to enjoy a comforting pudding without the carbs.

Keto Coconut Flour Macaroons

These keto coconut flour macaroons are the perfect bite-sized treat, soft and chewy with a delightful coconut flavor.

They’re easy to make and an ideal low-carb dessert to satisfy your sweet tooth while staying true to your keto lifestyle.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/4 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, coconut flour, erythritol, and salt.
3. In a separate bowl, whisk the egg whites until soft peaks form.
4. Gently fold the egg whites and vanilla extract into the dry ingredients until everything is well combined.
5. Scoop tablespoon-sized portions of the mixture and form small mounds on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the edges of the macaroons are golden brown.
7. Allow the macaroons to cool on the baking sheet before transferring them to a wire rack to cool completely.

These keto coconut flour macaroons are a delightful low-carb dessert that’s quick and easy to make.

The light, chewy texture combined with the rich coconut flavor makes them an irresistible treat. Perfect for an afternoon snack or a dessert at your next gathering!

Keto Coconut Flour Chocolate Chip Cookies

Rich, chewy, and full of melty chocolate chips, these keto coconut flour chocolate chip cookies are a healthier, low-carb alternative to traditional cookies.

With just the right balance of sweetness and chocolatey goodness, they are a must-try for any keto enthusiast.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened almond flour
• 1/4 cup butter, softened
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the coconut flour, almond flour, baking soda, and salt.
3. In a separate bowl, beat together the softened butter, erythritol, eggs, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Fold in the sugar-free chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the cookies are golden around the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These keto coconut flour chocolate chip cookies are a delicious, low-carb alternative to traditional cookies. The coconut flour gives them a unique texture, while the chocolate chips offer the perfect balance of sweetness.

Whether you enjoy them as an after-dinner treat or an afternoon snack, they are a satisfying way to stay on track with your keto diet.

Keto Coconut Flour Strawberry Shortcake

This keto coconut flour strawberry shortcake combines fluffy coconut flour biscuits with fresh, juicy strawberries and a creamy whipped topping.

It’s a light, refreshing dessert that’s low in carbs but full of flavor.

Ingredients:

• For the biscuits:
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened almond flour
  • 2 tbsp erythritol or preferred sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
• For the strawberry topping:
  • 1 pint fresh strawberries, hulled and sliced
  • 1-2 tbsp erythritol (optional, to taste)
• For the whipped cream:
  • 1 cup heavy cream
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. For the biscuits, whisk together the coconut flour, almond flour, erythritol, baking powder, and salt in a bowl.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a thick dough forms.
5. Drop spoonfuls of the dough onto the prepared baking sheet, forming small biscuits. Bake for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
6. While the biscuits bake, prepare the strawberry topping by tossing the sliced strawberries with erythritol (if using). Let the mixture sit for about 10-15 minutes to allow the juices to release.
7. For the whipped cream, beat the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
8. Once the biscuits have cooled slightly, split them in half. Layer the bottom half with strawberries, then top with whipped cream and the biscuit top.
9. Serve immediately and enjoy!

This keto coconut flour strawberry shortcake is the perfect low-carb dessert for summer. The coconut flour biscuits are soft and light, providing the perfect base for the sweet strawberries and rich whipped cream.

It’s a refreshing and satisfying dessert that doesn’t compromise on flavor. Whether you’re entertaining or enjoying a quiet treat, this shortcake is sure to please!

Keto Coconut Flour Chocolate Cake

A rich, moist, and decadent chocolate cake made with coconut flour, perfect for those following a keto diet.

This cake is ideal for birthdays, special occasions, or whenever you’re craving something sweet but low in carbs. Paired with a creamy frosting, it’s an indulgent dessert without the guilt.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol or preferred sweetener
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup boiling water
• For the frosting:
  • 1/4 cup heavy cream
  • 1/4 cup butter, softened
  • 1/4 cup erythritol, powdered
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
2. In a large bowl, whisk together the coconut flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet ingredients, mixing until well combined.
5. Gradually add the boiling water to the batter, mixing until smooth and runny.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. While the cake is cooling, make the frosting by beating the heavy cream, softened butter, erythritol, cocoa powder, and vanilla extract until smooth and fluffy.
8. Once the cake is completely cool, frost it with the chocolate frosting, and serve.

This keto coconut flour chocolate cake is moist and chocolatey, with a rich flavor that’s perfect for any occasion.

The coconut flour provides a light, airy texture while keeping the carbs low, and the creamy frosting adds an indulgent touch. It’s a great option for anyone on a keto diet who doesn’t want to miss out on their favorite dessert.

Keto Coconut Flour Pumpkin Bread

This keto coconut flour pumpkin bread is full of autumn flavors, with a moist, soft texture and just the right amount of spice.

Made with coconut flour, it’s a perfect low-carb version of the classic fall favorite.

Ingredients:

• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 cup pumpkin puree (unsweetened)
• 3 large eggs
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, whisk together the coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, beat the eggs, pumpkin puree, erythritol, melted butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This keto coconut flour pumpkin bread is perfect for fall or anytime you’re craving a low-carb, comforting treat. The pumpkin gives it a rich, slightly sweet flavor, and the spices add warmth and depth.

It’s a great option for breakfast, snacks, or as a dessert for those following a keto or low-carb lifestyle.

Keto Coconut Flour Brownies

These keto coconut flour brownies are rich, fudgy, and delicious. Made with coconut flour, they provide the perfect texture while keeping the carbs low.

Whether you enjoy them on their own or topped with whipped cream or berries, these brownies are sure to satisfy your chocolate cravings.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup erythritol or preferred sweetener
• 3 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, combine the coconut flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Stir in the chocolate chips, if using.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the brownies cool in the pan before slicing and serving.

These keto coconut flour brownies are a rich, fudgy, and chocolatey dessert that won’t derail your keto diet. The coconut flour helps to keep them light while still providing the perfect texture.

With a slight sweetness from the erythritol and the optional chocolate chips, these brownies are a great treat for any chocolate lover on a low-carb lifestyle.

Keto Coconut Flour Snickerdoodles

These keto coconut flour snickerdoodles are soft, chewy, and bursting with cinnamon flavor.

Made with low-carb ingredients, they’re the perfect guilt-free cookie to satisfy your craving for something sweet and comforting.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened almond flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1 tbsp cinnamon
• 1 tbsp erythritol (for coating)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the coconut flour, almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, cream together the softened butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. In a small bowl, combine the cinnamon and erythritol for coating.
6. Roll the dough into tablespoon-sized balls and coat each ball in the cinnamon-erythritol mixture.
7. Place the coated dough balls on the prepared baking sheet, pressing them down slightly.
8. Bake for 8-10 minutes, or until golden around the edges. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

These keto coconut flour snickerdoodles are a warm, cinnamon-sugar delight with a soft and chewy texture.

The coconut flour keeps them low-carb, while the cinnamon gives them the perfect spiced flavor. Whether as an afternoon snack or a holiday treat, they’re a great keto-friendly option.

Keto Coconut Flour Lemon Bars

These keto coconut flour lemon bars are the perfect balance of tart and sweet.

The tangy lemon filling is paired with a buttery, coconut flour crust, making this a refreshing and indulgent dessert with minimal carbs.

Ingredients:

• For the crust:
  • 1/2 cup coconut flour
  • 1/4 cup butter, softened
  • 1/4 cup erythritol or preferred sweetener
  • 1/4 tsp vanilla extract
  • Pinch of salt
• For the lemon filling:
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1/4 cup erythritol or preferred sweetener
  • 1/4 tsp salt
  • 1/2 tsp lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
2. For the crust, mix the coconut flour, butter, erythritol, vanilla extract, and a pinch of salt in a bowl until the dough comes together. Press the dough into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes, or until it’s lightly golden.
4. While the crust is baking, prepare the lemon filling. In a bowl, whisk the eggs, lemon juice, erythritol, and salt until smooth. Add lemon zest if desired for extra flavor.
5. Once the crust is done baking, pour the lemon filling over the crust and bake for another 18-20 minutes, or until the filling is set.
6. Let the lemon bars cool to room temperature, then refrigerate for at least 2 hours to firm up.
7. Once chilled, slice into squares and serve.

These keto coconut flour lemon bars are a refreshing, tangy dessert with the perfect balance of sweet and sour. The coconut flour crust is buttery and crisp, providing a great base for the tart lemon filling.

They’re a fantastic treat for any occasion when you want something light and citrusy without the carbs.

Keto Coconut Flour Cheesecake Brownies

These keto coconut flour cheesecake brownies are a perfect blend of rich, fudgy chocolate and creamy cheesecake, all in one dessert.

The combination of flavors and textures makes them an irresistible treat for anyone on a low-carb or keto diet.

Ingredients:

• For the brownie layer:
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
• For the cheesecake layer:
  • 8 oz cream cheese, softened
  • 1/4 cup erythritol or preferred sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
2. For the brownie layer, mix the coconut flour, cocoa powder, erythritol, eggs, melted butter, almond milk, vanilla extract, baking powder, and salt in a bowl until smooth.
3. Pour the brownie batter into the prepared baking pan and spread it evenly.
4. For the cheesecake layer, beat the cream cheese, erythritol, egg, and vanilla extract until smooth and creamy.
5. Spoon the cheesecake batter on top of the brownie layer and gently swirl the two layers together with a knife or toothpick.
6. Bake for 25-30 minutes, or until the center is set and a toothpick inserted comes out clean.
7. Let the brownies cool completely before refrigerating for at least 2 hours to set.
8. Once chilled, slice into squares and enjoy!

These keto coconut flour cheesecake brownies are a delicious combination of rich chocolate brownie and smooth cheesecake.

The coconut flour keeps the brownies light and low-carb, while the cheesecake layer adds a creamy, indulgent touch. Perfect for dessert, these brownies are sure to satisfy your sweet cravings without derailing your keto diet.

Keto Coconut Flour Peach Crisp

This keto coconut flour peach crisp is a sweet and satisfying dessert with a warm, bubbly fruit filling topped with a crunchy, low-carb crumble.

It’s a perfect way to enjoy the flavors of fresh peaches without the added sugar or carbs. A wonderful dessert for a summer evening or a cozy get-together.

Ingredients:

• For the peach filling:
  • 4 large peaches, peeled and sliced
  • 1/4 cup erythritol or preferred sweetener
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp lemon juice
• For the topping:
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup butter, melted
  • 1/4 cup erythritol or preferred sweetener
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the peach filling, toss the sliced peaches with erythritol, cinnamon, ginger, and lemon juice in a bowl until evenly coated. Spread the mixture evenly in the prepared baking dish.
3. For the topping, mix the coconut flour, almond flour, melted butter, erythritol, cinnamon, and salt in a separate bowl until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the peach filling.
5. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
6. Let the crisp cool for a few minutes before serving.

This keto coconut flour peach crisp has a warm and comforting flavor that’s both fruity and crumbly. The coconut flour topping adds a delightful crunch, while the juicy peaches give a burst of sweetness without the added sugars.

It’s a perfect dessert to enjoy on a low-carb diet, especially when you’re craving something fruity and indulgent.

Keto Coconut Flour Pecan Pie Bars

These keto coconut flour pecan pie bars are a rich and nutty dessert with a gooey, caramel-like filling and a buttery, crisp coconut flour crust.

A great alternative to traditional pecan pie, these bars are perfect for keto enthusiasts who want to indulge in a low-carb, decadent treat.

Ingredients:

• For the crust:
  • 1/2 cup coconut flour
  • 1/4 cup butter, softened
  • 2 tbsp erythritol or preferred sweetener
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
• For the filling:
  • 1 cup pecan halves
  • 1/4 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1/4 cup unsweetened almond butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. For the crust, mix the coconut flour, butter, erythritol, vanilla extract, and salt in a bowl until it forms a dough. Press the dough evenly into the bottom of the prepared pan.
3. Bake the crust for 10-12 minutes, or until it’s lightly golden.
4. For the filling, whisk together the erythritol, eggs, almond butter, vanilla extract, and salt in a bowl until smooth.
5. Stir in the pecans, making sure they are well coated in the filling mixture.
6. Pour the filling over the baked crust and spread it out evenly.
7. Bake for 18-20 minutes, or until the filling is set and golden brown around the edges.
8. Let the bars cool in the pan before slicing into squares and serving.

These keto coconut flour pecan pie bars are an irresistible combination of crunchy pecans and a rich, caramel-like filling.

The coconut flour crust is the perfect base for the nutty, sweet filling, and they’re an excellent choice for any occasion, whether it’s a holiday gathering or a special treat.

Keto Coconut Flour Almond Joy Fat Bombs

These keto coconut flour almond joy fat bombs are the perfect bite-sized treat to satisfy your chocolate and coconut cravings.

With a rich chocolate coating, creamy coconut filling, and a crunchy almond center, these fat bombs are an excellent low-carb snack that will keep you feeling full and energized.

Ingredients:

• For the filling:
  • 1/2 cup unsweetened shredded coconut
  • 2 tbsp coconut flour
  • 2 tbsp almond butter
  • 1/4 cup erythritol or preferred sweetener
  • 1 tsp vanilla extract
• For the coating:
  • 1/2 cup unsweetened dark chocolate chips
  • 1 tbsp coconut oil
• For the center:
  • 12 whole almonds

Instructions:

1. In a bowl, combine the shredded coconut, coconut flour, almond butter, erythritol, and vanilla extract. Mix until smooth and the mixture holds together when pressed.
2. Roll the mixture into 12 small balls. Press an almond into the center of each ball, then roll the balls into a smooth shape around the almond.
3. Place the coconut-almond balls onto a parchment-lined baking sheet and freeze for about 20 minutes to firm up.
4. Meanwhile, melt the dark chocolate chips and coconut oil in a microwave-safe bowl or over a double boiler, stirring until smooth.
5. Dip each chilled coconut-almond ball into the melted chocolate, ensuring it’s fully coated. Return the chocolate-dipped balls to the parchment paper and freeze again for another 15-20 minutes.
6. Once the fat bombs are set, store them in an airtight container in the refrigerator or freezer.

These keto coconut flour almond joy fat bombs are the ultimate low-carb, indulgent treat. With a creamy coconut filling, crunchy almond center, and rich chocolate coating, they satisfy every craving for something sweet, salty, and decadent.

These are great for a quick snack, and they’re perfect for staying on track with your keto diet while still enjoying a tasty treat.