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If you’re following the keto diet, you know that healthy fats are a crucial part of your meal planning, and coconut oil is one of the best choices to include in your keto kitchen.
With its rich, buttery flavor and high-fat content, coconut oil is the perfect ingredient to boost your dishes while keeping carbs low.
Whether you’re making a savory stir-fry, a sweet dessert, or even a flavorful side dish, coconut oil can enhance the taste and texture of any recipe.
In this article, we’ve curated 37+ keto coconut oil recipes that will help you stay on track with your low-carb goals while keeping your meals exciting and satisfying.
From breakfast ideas to snacks and even desserts, these recipes make it easy to incorporate this powerhouse ingredient into your diet.
Whether you’re a seasoned keto veteran or just starting out, these recipes are sure to add variety, flavor, and healthy fats to your meal plan.
37+ Delicious Keto Coconut Oil Recipes to Boost Your Keto Journey
Coconut oil is an incredibly versatile ingredient that can transform any dish into a keto-friendly masterpiece.
From creamy soups and decadent desserts to savory mains and quick snacks, the possibilities are endless when it comes to incorporating coconut oil into your keto diet.
With 37+ keto coconut oil recipes at your fingertips, you can easily add healthy fats to your meals while enjoying bold flavors that support your low-carb lifestyle.
By experimenting with these recipes, you’ll discover new favorites that not only satisfy your taste buds but also help keep you in ketosis.
So, grab your coconut oil and start cooking—you’re just a few steps away from delicious, nutritious meals that fit perfectly into your keto routine.
Keto Coconut Oil Fat Bombs
These creamy, satisfying fat bombs are the perfect keto snack to keep your energy levels steady and your sweet tooth in check.
Loaded with healthy fats from coconut oil, these little treats help you stay in ketosis while indulging in a guilt-free dessert. With a touch of cocoa and nut butter, they’re rich, satisfying, and incredibly easy to prepare.
Ingredients:
- 1/2 cup virgin coconut oil (melted)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond butter (or peanut butter)
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1/2 tsp vanilla extract
- Pinch of sea salt
- Optional: shredded coconut, chopped nuts for topping
Instructions:
- In a medium bowl, whisk together melted coconut oil, cocoa powder, almond butter, sweetener, vanilla extract, and salt until smooth.
- Pour the mixture into silicone molds or mini cupcake liners.
- Top with shredded coconut or chopped nuts if desired.
- Freeze for at least 30 minutes or until solid.
- Store in an airtight container in the freezer and let sit at room temp for a minute or two before eating.
These fat bombs are a keto staple—simple, quick to make, and ideal for busy days.
The combination of coconut oil and nut butter provides both flavor and satiety, helping you maintain your macros without sacrificing taste. Keep a batch in your freezer for anytime cravings.
Coconut Oil Keto Fried Chicken Bites
Craving something crispy and savory on your keto journey? These coconut oil fried chicken bites are a low-carb twist on a classic favorite.
They’re crunchy on the outside, juicy on the inside, and totally breading-free. The coconut oil adds a subtle tropical richness and promotes healthy fat intake, making them a go-to for dinner or snacks.
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2–3 tbsp coconut oil for frying
Instructions:
- In a shallow bowl, mix almond flour, Parmesan, garlic powder, paprika, salt, and pepper.
- Pat chicken pieces dry, then coat them evenly in the almond flour mixture.
- Heat coconut oil in a skillet over medium heat.
- Fry chicken pieces in batches, turning until golden brown and cooked through (about 3–4 minutes per side).
- Transfer to a paper towel-lined plate and serve warm.
These keto fried chicken bites are proof that low-carb eating can be both indulgent and wholesome.
The coconut oil not only enhances the flavor but also crisps the coating perfectly. Pair with your favorite sugar-free dipping sauce and enjoy comfort food without the carb crash.
Keto Coconut Oil Chocolate Mug Cake
A warm, gooey chocolate dessert in under five minutes—yes, please! This coconut oil keto chocolate mug cake is rich, decadent, and totally satisfying without the carbs.
It’s the perfect quick-fix for when you’re craving something sweet and chocolatey on a keto diet. Coconut oil adds moisture and depth, making every bite indulgent.
Ingredients:
- 2 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp coconut oil (melted)
- 1 tbsp keto sweetener (like erythritol)
- 1 egg
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- Pinch of salt
- Optional: sugar-free chocolate chips or chopped nuts
Instructions:
- In a microwave-safe mug, whisk together the egg, melted coconut oil, vanilla extract, and sweetener.
- Add almond flour, cocoa powder, baking powder, and salt. Stir until smooth.
- Mix in optional chocolate chips or nuts for extra richness.
- Microwave on high for 60–75 seconds, until the cake is set but still moist in the center.
- Let cool for a minute before digging in!
This mug cake is a lifesaver when dessert cravings strike. It’s simple, portion-controlled, and made with wholesome keto-friendly ingredients.
The coconut oil ensures a moist texture and buttery flavor that truly satisfies—plus, it’s all done in a single mug with minimal cleanup.
Keto Coconut Oil Mayonnaise
Homemade mayo on keto? Absolutely. This keto coconut oil mayonnaise is a creamy, tangy, and super versatile condiment packed with healthy fats.
Unlike store-bought versions loaded with questionable oils, this homemade take uses coconut oil and avocado oil for a clean, nutritious upgrade. It’s perfect for salads, lettuce wraps, and low-carb sandwiches.
Ingredients:
- 1 large egg (room temperature)
- 1/2 cup virgin coconut oil (melted and cooled slightly)
- 1/2 cup avocado oil
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt to taste
Instructions:
- In a tall, narrow container (like a mason jar), add the egg, mustard, and apple cider vinegar.
- Pour in the avocado oil and melted coconut oil.
- Using an immersion blender, blend everything on high, keeping the blade at the bottom until the mayo thickens.
- Slowly move the blender up to incorporate everything evenly.
- Add salt to taste and refrigerate for up to 1 week.
This mayo is thick, flavorful, and totally keto-compliant.
The coconut oil gives it a hint of sweetness and a solid texture when chilled. Once you try this homemade version, you may never go back to store-bought again!
Keto Coconut Oil Roasted Veggies
Roasting vegetables in coconut oil brings out their natural sweetness while infusing them with a subtle, nutty flavor that perfectly complements a keto lifestyle.
This recipe is an easy way to boost your daily veggie intake while staying low on carbs and high on healthy fats.
Ingredients:
- 2 cups cauliflower florets
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 2 tbsp coconut oil, melted
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Sea salt, to taste
- Fresh herbs (optional for garnish)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss vegetables with melted coconut oil, garlic powder, salt, and pepper.
- Spread the veggies on a baking sheet lined with parchment paper.
- Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- Garnish with fresh herbs if desired and serve warm.
These roasted veggies are a colorful, flavorful side dish that fits right into any keto meal.
The coconut oil adds a richness and crispiness that elevates simple vegetables into something crave-worthy. A great go-to for meal prep or dinner sides.
Keto Coconut Oil Coffee (a.k.a. “Keto Bulletproof Coffee”)
Start your day with this energizing, creamy keto coconut oil coffee. It blends caffeine with healthy fats to fuel your morning without the blood sugar crash.
Perfect for intermittent fasting or as a satisfying morning ritual, this recipe helps support mental clarity and keeps you feeling full longer.
Ingredients:
- 1 cup freshly brewed hot coffee
- 1 tbsp coconut oil
- 1 tbsp unsalted grass-fed butter or ghee
- 1/2 tsp vanilla extract (optional)
- Sweetener to taste (like stevia or erythritol)
Instructions:
- Brew your coffee and pour it into a blender.
- Add coconut oil, butter, vanilla extract, and sweetener.
- Blend on high for 20–30 seconds until frothy and creamy.
- Pour into your favorite mug and enjoy immediately.
This creamy coffee is more than a morning drink—it’s a keto power-up.
The coconut oil provides a quick source of energy thanks to its MCT content, while the butter adds richness and satiety. It’s smooth, delicious, and a great way to start your day fat-fueled and focused.
Keto Coconut Oil Pancakes
These fluffy, keto-friendly pancakes made with coconut oil are the perfect low-carb alternative to traditional pancakes.
They’re lightly sweetened and have a delicious coconut flavor, making them a satisfying breakfast or brunch option. Top them with fresh berries, sugar-free syrup, or whipped cream for an indulgent yet keto-friendly treat.
Ingredients:
- 2 large eggs
- 2 tbsp coconut oil (melted)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1–2 tbsp erythritol or your preferred keto sweetener
- A pinch of salt
Instructions:
- In a bowl, whisk together eggs, melted coconut oil, vanilla extract, and sweetener.
- In a separate bowl, mix almond flour, coconut flour, baking powder, and salt.
- Combine the wet and dry ingredients, stirring until smooth. If the batter is too thick, add a tablespoon of water or unsweetened almond milk to reach your desired consistency.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour small portions of batter onto the skillet and cook until bubbles form on the surface, about 2 minutes per side.
- Flip and cook for another 1–2 minutes until golden brown.
- Serve with your favorite keto-friendly toppings.
These pancakes are light, fluffy, and full of coconut flavor, thanks to the coconut oil. They make a great weekend breakfast or a fun brunch dish.
The almond and coconut flour combo ensures they stay soft and keto-approved without sacrificing taste.
Keto Coconut Oil Chicken Skewers
These keto coconut oil chicken skewers are a flavorful and satisfying way to enjoy grilled chicken with a touch of tropical flair.
Marinated in coconut oil, garlic, lime, and a hint of curry, these skewers are perfect for a quick dinner or a cookout. The coconut oil keeps the chicken juicy and adds richness to the marinade.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 3 tbsp coconut oil, melted
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Salt and pepper to taste
- Skewers (wooden or metal)
Instructions:
- In a bowl, whisk together melted coconut oil, lime juice, garlic, cumin, turmeric, paprika, salt, and pepper.
- Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
- Preheat a grill or grill pan to medium-high heat.
- Thread the marinated chicken onto the skewers.
- Grill the skewers for 4–5 minutes per side, or until the chicken is cooked through and has nice grill marks.
- Serve with a side of cauliflower rice or a green salad.
These chicken skewers are bursting with flavor and the coconut oil adds an irresistible richness that complements the spices.
They’re perfect for meal prep, easy dinners, or a keto-friendly barbecue. The marinade keeps the chicken moist and tender, making each bite juicy and flavorful.
Keto Coconut Oil Chocolate Truffles
These rich and creamy keto coconut oil chocolate truffles are a perfect sweet treat when you’re craving something decadent but low-carb.
They’re made with just a few ingredients, including coconut oil, cocoa powder, and a keto-friendly sweetener. These truffles are easy to make and are perfect for gifting or enjoying as a special dessert.
Ingredients:
- 1/2 cup coconut oil (melted)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or your favorite keto sweetener
- 1/4 tsp vanilla extract
- Pinch of sea salt
- Unsweetened shredded coconut (for rolling, optional)
Instructions:
- In a bowl, combine melted coconut oil, cocoa powder, sweetener, vanilla extract, and sea salt. Stir until smooth and well combined.
- Chill the mixture in the refrigerator for about 15–20 minutes, or until it firms up slightly.
- Once firm, roll the mixture into small balls (about 1 inch in diameter).
- Roll the truffles in shredded coconut for a decorative and flavorful coating.
- Refrigerate for another 30 minutes to set before serving.
These keto chocolate truffles are a luxurious treat that’s surprisingly easy to make. The coconut oil lends them a silky texture, while the cocoa powder provides a deep chocolate flavor.
With minimal carbs and no added sugars, they’re perfect for satisfying your chocolate cravings without breaking your keto lifestyle.
Keto Coconut Oil and Chia Pudding
This creamy, no-cook chia pudding made with coconut oil is a quick, satisfying, and nutritious breakfast or snack.
Packed with fiber and healthy fats, it keeps you full longer and provides steady energy throughout the day. The coconut oil adds a silky texture, while the chia seeds offer a satisfying crunch.
Ingredients:
- 1/2 cup unsweetened almond milk
- 1 tbsp coconut oil (melted)
- 2 tbsp chia seeds
- 1 tbsp powdered erythritol or stevia (optional)
- 1/2 tsp vanilla extract
- A pinch of salt
Instructions:
- In a bowl or mason jar, combine almond milk, melted coconut oil, chia seeds, sweetener, vanilla extract, and salt.
- Stir well until all ingredients are fully incorporated.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
- Before serving, stir the pudding to break up any clumps.
- Top with keto-friendly berries or nuts, if desired.
This keto chia pudding is a great way to start your day or enjoy a healthy snack.
The coconut oil gives it a rich, creamy texture that pairs perfectly with the chia seeds’ natural gelatinous consistency. With minimal carbs, it’s a great addition to your keto meal plan!
Keto Coconut Oil Pesto Zoodles
A fresh and vibrant pesto made with coconut oil is the star of this simple keto-friendly zucchini noodle (zoodle) dish.
This recipe is an excellent way to get your daily serving of vegetables while keeping carbs in check. The coconut oil adds richness and enhances the basil flavor, making the pesto absolutely mouthwatering.
Ingredients:
- 2 medium zucchinis, spiralized into noodles
- 1/4 cup coconut oil (melted)
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tbsp pine nuts (or walnuts)
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions:
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, and melted coconut oil.
- Pulse until smooth, adding salt and pepper to taste.
- In a large skillet, heat a little coconut oil over medium heat.
- Add the spiralized zucchini noodles and sauté for 2-3 minutes, until just tender.
- Toss the cooked zoodles with the coconut oil pesto, coating them evenly.
- Serve warm, topped with additional Parmesan cheese or pine nuts, if desired.
These keto pesto zoodles are fresh, vibrant, and rich in flavor.
The coconut oil enhances the pesto’s creamy texture while providing healthy fats, making this dish an ideal option for a light lunch or dinner. The zoodles offer the perfect low-carb alternative to traditional pasta.
Keto Coconut Oil Smoothie
This creamy, tropical keto coconut oil smoothie is the perfect way to refresh and energize your body while sticking to your low-carb diet.
Packed with healthy fats and a blend of keto-friendly ingredients, it provides a delicious and satisfying breakfast or post-workout treat.
Ingredients:
- 1/2 cup unsweetened coconut milk (or almond milk)
- 1 tbsp coconut oil (melted)
- 1/4 avocado
- 1 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1-2 tbsp erythritol or sweetener of choice
- Ice cubes (optional)
Instructions:
- In a blender, combine coconut milk, melted coconut oil, avocado, chia seeds, vanilla extract, and sweetener.
- Blend until smooth and creamy. Add ice cubes if you prefer a colder smoothie.
- Pour into a glass and serve immediately.
This coconut oil smoothie is rich, creamy, and packed with healthy fats from both coconut oil and avocado. It’s a great way to fuel your body with essential nutrients while staying within your keto macros.
The combination of coconut oil and avocado ensures that you stay satisfied longer and helps keep your energy levels steady throughout the day.
Keto Coconut Oil Garlic Shrimp
These keto coconut oil garlic shrimp are a quick and flavorful dish, ideal for lunch or dinner.
The shrimp are sautéed in coconut oil, infused with garlic, and finished with a squeeze of fresh lemon juice for a zesty and savory bite. Coconut oil not only enhances the flavor but also provides those healthy fats that are perfect for a keto diet.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat coconut oil in a large skillet over medium-high heat.
- Add minced garlic and cook for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using).
- Cook the shrimp for 2–3 minutes per side, or until they are pink and opaque.
- Squeeze fresh lemon juice over the shrimp and toss to coat.
- Garnish with chopped parsley and serve immediately.
This garlic shrimp dish is bursting with flavor and takes minimal time to prepare.
The coconut oil helps to keep the shrimp tender and juicy, while the garlic and lemon provide the perfect balance of savory and tangy. It’s a delicious low-carb dinner that can be paired with a side of zoodles, cauliflower rice, or simply enjoyed on its own.
Keto Coconut Oil Energy Bites
These keto coconut oil energy bites are a great on-the-go snack for when you need a quick, satisfying bite that keeps you energized.
With coconut oil, almond butter, and a touch of cocoa, they’re rich in healthy fats and make for an ideal pre-workout or mid-afternoon snack.
Ingredients:
- 1/2 cup almond butter
- 2 tbsp coconut oil (melted)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup cocoa powder
- 1/4 cup powdered erythritol or sweetener of choice
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions:
- In a mixing bowl, combine almond butter, melted coconut oil, shredded coconut, cocoa powder, sweetener, vanilla extract, and salt.
- Stir until the mixture is smooth and well combined.
- Roll the mixture into small bite-sized balls (about 1 inch in diameter).
- Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
- Store in an airtight container in the refrigerator for up to a week.
These coconut oil energy bites are a perfect snack to satisfy your cravings while staying within your keto macros.
The combination of almond butter and coconut oil provides healthy fats and energy, while the cocoa powder gives them a rich, chocolatey flavor. They’re perfect for keeping in your fridge for a quick snack or a boost of energy.
Keto Coconut Oil Avocado Toast (with Cloud Bread)
This keto-friendly avocado toast, made on cloud bread, is a great alternative to the traditional high-carb version.
The coconut oil adds a rich, smooth texture to the avocado while the cloud bread serves as the perfect low-carb base. This makes for a filling breakfast or a light lunch.
Ingredients:
- 1 ripe avocado
- 1 tbsp coconut oil (melted)
- 2 slices keto-friendly cloud bread (or a low-carb bread substitute)
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish
Instructions:
- Toast the cloud bread slices according to package directions or your preferred method.
- While the bread is toasting, mash the avocado in a small bowl with melted coconut oil, garlic powder, salt, and pepper until smooth.
- Spread the avocado mixture generously on each slice of toasted cloud bread.
- Sprinkle with red pepper flakes and fresh herbs, if desired.
- Serve immediately and enjoy!
This keto avocado toast on cloud bread is rich and satisfying, thanks to the healthy fats from coconut oil and avocado.
The combination of creamy avocado and the subtle coconut flavor from the oil gives this dish a unique twist. It’s a delicious, nutritious alternative to the classic avocado toast and fits perfectly into a keto lifestyle.
Keto Coconut Oil Chicken Salad
This refreshing and satisfying chicken salad is made with a creamy coconut oil dressing that adds richness without any unnecessary carbs.
It’s the perfect keto-friendly lunch or light dinner option, packed with protein and healthy fats. With crisp veggies and tender chicken, this dish is filling and full of flavor.
Ingredients:
- 2 cups cooked chicken breast, shredded
- 1/4 cup coconut oil (melted)
- 2 tbsp mayonnaise (keto-friendly)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup celery, diced
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- 1/4 tsp garlic powder
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large mixing bowl, combine the shredded chicken, celery, and red onion.
- In a separate bowl, whisk together the melted coconut oil, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
- Pour the dressing over the chicken mixture and stir to coat evenly.
- Garnish with fresh parsley and serve immediately or refrigerate for later.
This keto chicken salad is an easy, protein-packed meal that’s perfect for meal prep.
The coconut oil-based dressing provides a subtle sweetness and a creamy texture that complements the chicken and veggies. It’s great for a quick lunch or a light dinner, and it can be served on lettuce wraps or enjoyed with a side of keto crackers.
Keto Coconut Oil Pancake Muffins
These keto coconut oil pancake muffins are a fun twist on traditional pancakes, giving you the flavors you love in a convenient, portable form.
They’re light, fluffy, and packed with healthy fats from coconut oil. Enjoy them as a quick breakfast or snack!
Ingredients:
- 2 large eggs
- 1/4 cup coconut oil (melted)
- 1/2 cup almond flour
- 1/4 cup unsweetened coconut flour
- 1/4 cup unsweetened almond milk
- 1 tbsp erythritol (or your preferred sweetener)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: sugar-free syrup, berries, or whipped cream for topping
Instructions:
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a mixing bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla extract, and erythritol.
- In a separate bowl, combine almond flour, coconut flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until smooth.
- Divide the batter evenly between the muffin cups, filling them about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before serving. Top with sugar-free syrup, berries, or whipped cream if desired.
These keto coconut oil pancake muffins are a perfect, portable breakfast option.
They combine the flavors of pancakes with the convenience of muffins, making them great for meal prep. They’re soft, slightly sweet, and packed with healthy fats from coconut oil, helping keep you full and satisfied.
Keto Coconut Oil Broccoli Soup
This creamy keto coconut oil broccoli soup is rich and comforting, perfect for a cozy meal or an appetizer.
The coconut oil enhances the flavor while adding healthy fats, and the combination of creamy textures and savory seasonings makes this soup utterly delicious.
Ingredients:
- 2 cups broccoli florets (fresh or frozen)
- 1/4 cup coconut oil (melted)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken broth (or vegetable broth)
- 1/2 cup unsweetened almond milk
- 1/4 cup heavy cream (optional for extra creaminess)
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional for some heat)
- Fresh parsley or chives for garnish
Instructions:
- In a large pot, heat the melted coconut oil over medium heat.
- Add the chopped onion and garlic and sauté for 3–4 minutes until softened and fragrant.
- Add the broccoli florets and chicken broth to the pot. Bring to a simmer and cook for 10–12 minutes, or until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Once smooth, stir in the almond milk and heavy cream (if using). Season with salt, pepper, and red pepper flakes to taste.
- Simmer for an additional 5 minutes to let the flavors meld.
- Garnish with fresh parsley or chives and serve warm.
This creamy keto coconut oil broccoli soup is perfect for colder months or when you’re craving a warm, comforting bowl.
The coconut oil adds a rich depth to the soup, while the broccoli provides fiber and nutrients. The almond milk and heavy cream make it velvety and smooth, turning this into a satisfying low-carb meal.
Keto Coconut Oil Beef Stir-Fry
This keto coconut oil beef stir-fry is quick, flavorful, and packed with protein and healthy fats.
The coconut oil adds a subtle sweetness and richness to the beef, while the veggies provide crunch and freshness. It’s the perfect weeknight dinner when you’re craving something savory and filling.
Ingredients:
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tbsp coconut oil (melted)
- 1 bell pepper, sliced
- 1 small zucchini, sliced
- 1/2 cup broccoli florets
- 2 tbsp soy sauce or coconut aminos (for a gluten-free version)
- 1 tbsp sesame oil
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp sesame seeds (optional for garnish)
- Fresh cilantro for garnish
Instructions:
- Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat.
- Add the sliced beef to the skillet and season with salt and pepper. Cook for 3–4 minutes, or until the beef is browned and cooked through. Remove the beef from the skillet and set it aside.
- In the same skillet, add the remaining coconut oil and sauté the bell pepper, zucchini, and broccoli for 4–5 minutes, or until the vegetables are tender-crisp.
- Add the minced garlic, grated ginger, soy sauce (or coconut aminos), and sesame oil to the vegetables. Stir to combine and cook for another minute.
- Return the beef to the skillet and toss everything together until heated through.
- Garnish with sesame seeds and fresh cilantro before serving.
This keto beef stir-fry is packed with flavor and is incredibly versatile—you can swap in your favorite keto-friendly veggies.
The coconut oil helps keep the beef juicy and adds a subtle sweetness that complements the savory soy sauce and sesame oil. It’s a quick and satisfying meal that’s perfect for busy nights.
Keto Coconut Oil Chocolate Mousse
This keto coconut oil chocolate mousse is a rich, decadent dessert that’s perfect for satisfying your sweet tooth while staying within your carb limits.
The coconut oil gives the mousse a smooth, velvety texture, and the deep chocolate flavor will make you feel like you’re indulging in something truly luxurious.
Ingredients:
- 1/2 cup heavy cream
- 2 tbsp coconut oil (melted)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or sweetener of choice
- 1 tsp vanilla extract
- A pinch of salt
- Whipped cream and dark chocolate shavings (optional, for topping)
Instructions:
- In a mixing bowl, combine the heavy cream, melted coconut oil, cocoa powder, erythritol, vanilla extract, and salt.
- Using a hand mixer or stand mixer, whisk the mixture on high speed for 3–4 minutes, or until it thickens into a creamy mousse-like texture.
- Divide the mousse between serving dishes and refrigerate for at least 30 minutes to set.
- Before serving, top with whipped cream and a sprinkle of dark chocolate shavings, if desired.
This keto coconut oil chocolate mousse is a dream for any chocolate lover. It’s rich, creamy, and surprisingly easy to make.
With coconut oil as one of the key ingredients, this dessert provides healthy fats while satisfying those chocolate cravings without any guilt.
Keto Coconut Oil Cauliflower Rice
This keto coconut oil cauliflower rice is a versatile and flavorful side dish that pairs perfectly with any keto meal.
The coconut oil gives the cauliflower rice a slightly nutty flavor, while the garlic and seasoning bring the dish to life. It’s a great low-carb substitute for regular rice and is packed with nutrients.
Ingredients:
- 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
- 2 tbsp coconut oil
- 2 cloves garlic, minced
- 1/4 cup onion, diced
- 1 tbsp soy sauce or coconut aminos
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions:
- If using a whole cauliflower, cut it into florets and pulse it in a food processor until it resembles rice-sized grains. Alternatively, use pre-riced cauliflower.
- Heat coconut oil in a large skillet over medium heat.
- Add the garlic and onion to the skillet and sauté for 2–3 minutes, until softened and fragrant.
- Add the riced cauliflower to the skillet and stir well. Cook for 5–7 minutes, or until the cauliflower rice is tender and lightly browned.
- Stir in the soy sauce (or coconut aminos) and season with salt and pepper.
- Garnish with fresh parsley or green onions and serve.
This keto cauliflower rice is a great side dish to serve alongside your favorite protein.
The coconut oil enhances the flavor of the cauliflower and adds a slight richness, making it a satisfying low-carb alternative to traditional rice. It’s quick to make and can be easily customized with your favorite spices or herbs.
Keto Coconut Oil Creamed Spinach
This keto coconut oil creamed spinach is a rich and creamy side dish that’s perfect for any keto meal.
The coconut oil gives it a smooth, velvety texture, while the garlic and Parmesan add depth of flavor. It’s a great way to incorporate more leafy greens into your diet, all while staying in line with keto macros.
Ingredients:
- 4 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
- 2 tbsp coconut oil (melted)
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions:
- In a large skillet, melt the coconut oil over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, until fragrant.
- Add the spinach to the skillet and cook until wilted, about 3–4 minutes (if using fresh spinach). If using frozen spinach, ensure it is well-drained and sauté for 2–3 minutes until heated through.
- Stir in the heavy cream, Parmesan cheese, salt, pepper, and nutmeg (if using).
- Cook for another 2–3 minutes, stirring occasionally, until the mixture is thickened and creamy.
- Serve warm as a side dish.
This keto coconut oil creamed spinach is a delicious, rich side that pairs perfectly with any protein like grilled chicken or steak.
The coconut oil adds a silky texture, and the combination of spinach, Parmesan, and garlic makes this dish irresistible. It’s a great way to make sure you’re getting your veggies while staying on track with your keto goals.
Keto Coconut Oil Chocolate Bark
This keto coconut oil chocolate bark is the perfect low-carb sweet treat when you’re craving something chocolatey and crunchy.
It’s made with rich dark chocolate, coconut oil, and a few other simple ingredients. You can also add nuts or seeds for extra crunch and healthy fats.
Ingredients:
- 1/2 cup unsweetened dark chocolate chips (85% cocoa or higher)
- 2 tbsp coconut oil (melted)
- 1/4 cup unsweetened shredded coconut
- 2 tbsp chopped almonds or walnuts (optional)
- 1 tbsp erythritol or sweetener of choice (optional)
- A pinch of sea salt (optional)
Instructions:
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, combine the dark chocolate chips and melted coconut oil. Microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth.
- Stir in the erythritol (if using), and mix until fully dissolved.
- Pour the chocolate mixture onto the prepared baking sheet and spread it out into an even layer.
- Sprinkle shredded coconut, chopped nuts, and a pinch of sea salt (if desired) on top.
- Place the baking sheet in the freezer for 1 hour, or until the bark has hardened.
- Break the bark into pieces and store in an airtight container in the freezer or fridge.
This keto coconut oil chocolate bark is an incredibly satisfying treat that provides a rich chocolate flavor with a nice crunch from the nuts and coconut.
It’s perfect for satisfying a sweet tooth while keeping carbs low, and the coconut oil adds healthy fats to help you stay in ketosis.
Keto Coconut Oil Chicken Thighs
These crispy keto coconut oil chicken thighs are flavorful, juicy, and easy to make.
The coconut oil helps crisp up the skin while keeping the meat tender and moist. This dish is perfect for a quick, weeknight dinner or meal prep.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp coconut oil (melted)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh lemon wedges for serving (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season both sides with garlic powder, paprika, thyme, salt, and pepper.
- Heat the melted coconut oil in a large oven-safe skillet over medium-high heat.
- Once the oil is hot, add the chicken thighs, skin-side down, and cook for 5–6 minutes until the skin is crispy and golden brown.
- Flip the chicken thighs over and transfer the skillet to the oven.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from the oven and let the chicken rest for a few minutes before serving. Serve with lemon wedges if desired.
These crispy keto coconut oil chicken thighs are flavorful, juicy, and packed with healthy fats from the coconut oil.
The combination of crispy skin and tender meat makes for a satisfying meal that can be served with your favorite keto-friendly side dish like roasted vegetables or cauliflower mash.
Keto Coconut Oil Egg Muffins
These keto coconut oil egg muffins are a quick, protein-packed breakfast option that you can make in advance and enjoy throughout the week.
The coconut oil adds a rich flavor to the eggs, while the veggies provide added nutrients. They’re perfect for busy mornings when you need something nutritious on the go.
Ingredients:
- 6 large eggs
- 2 tbsp coconut oil (melted)
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup spinach, chopped
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- 1/4 tsp garlic powder
Instructions:
- Preheat the oven to 350°F (175°C) and grease a muffin tin with a little coconut oil or line it with muffin liners.
- In a large bowl, whisk together the eggs, melted coconut oil, garlic powder, salt, and pepper.
- Add the diced bell pepper, onion, and chopped spinach to the egg mixture and stir to combine.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Optionally, sprinkle some shredded cheese on top of each muffin for extra flavor.
- Bake for 18–20 minutes or until the egg muffins are set and lightly golden on top.
- Let them cool slightly before serving. Store leftovers in the refrigerator for up to 4 days.
These keto coconut oil egg muffins are a convenient, tasty breakfast or snack option.
They’re packed with healthy fats, protein, and veggies, keeping you full and satisfied throughout the day. You can easily customize the ingredients by adding your favorite vegetables, meats, or cheeses to suit your preferences.
Keto Coconut Oil Pesto Chicken
This keto coconut oil pesto chicken is a simple yet flavorful dish that’s packed with healthy fats.
The coconut oil enhances the taste of the chicken while keeping it moist, and the pesto adds a burst of freshness and herby goodness. This dish is perfect for a quick and satisfying dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp coconut oil (melted)
- 1/2 cup homemade or store-bought pesto
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- Heat the melted coconut oil in an oven-safe skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 3–4 minutes on each side until browned.
- Once the chicken is browned, brush a generous amount of pesto on top of each chicken breast.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Garnish with fresh basil leaves if desired and serve with a side of roasted vegetables or a simple salad.
This keto coconut oil pesto chicken is incredibly juicy and flavorful, with the pesto giving it a rich, herbaceous kick.
The coconut oil helps keep the chicken tender and moist, while the basil adds freshness. It’s an easy-to-make dish that’s perfect for weeknight dinners or meal prep.
Keto Coconut Oil Banana Bread
This keto coconut oil banana bread is a low-carb take on the classic comfort food, using coconut oil to create a moist and delicious loaf.
The banana flavor is subtle, but it provides a sweet, aromatic taste without the high sugar content of traditional banana bread. Perfect for a keto-friendly breakfast or snack.
Ingredients:
- 2 ripe bananas, mashed (use in moderation for keto)
- 2 eggs
- 1/4 cup coconut oil (melted)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon (optional)
- 1/4 tsp vanilla extract
- 1/4 cup erythritol or sweetener of choice (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- In a mixing bowl, mash the bananas until smooth.
- Add the eggs, melted coconut oil, vanilla extract, and erythritol (if using) to the mashed bananas and mix well.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. The batter will be slightly thick.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This keto coconut oil banana bread is moist, flavorful, and satisfying. It’s the perfect low-carb treat for those who miss the taste of traditional banana bread but want to stay within their keto guidelines.
The coconut oil adds richness, and the combination of almond and coconut flour creates a perfect crumbly texture.
