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Are you a fan of coconut and following a keto lifestyle?
Then you’re in for a treat!
Coconut is a versatile ingredient that works wonderfully in keto recipes.
Whether you love the rich, creamy texture of coconut or the satisfying crunch of coconut flakes, there’s a keto-friendly snack for everyone.
From sweet and indulgent desserts to savory bites that’ll curb your hunger, we’ve put together a list of over 28+ delicious keto coconut snack recipes.
These recipes are all low-carb, sugar-free, and packed with healthy fats to keep you feeling full and energized throughout the day.
Whether you need a quick snack between meals or a treat to satisfy your sweet tooth, these keto coconut snacks are sure to hit the spot.
Plus, many of these recipes are easy to prepare, making them perfect for meal prepping or grabbing on the go.
So, grab your coconut oil, shredded coconut, and other keto essentials, and get ready to enjoy some mouthwatering snacks that keep you on track with your keto goals!
28+ Flavorful Keto Coconut Snack Recipes to Satisfy Your Cravings
There you have it—28+ keto coconut snack recipes that will satisfy all your cravings without compromising your low-carb lifestyle.
Whether you’re looking for a quick snack, a sweet treat, or a savory bite, coconut is the perfect ingredient to incorporate into your keto diet.
Not only are these recipes full of flavor, but they’re also rich in healthy fats and fiber, making them the perfect choice to fuel your day while staying in ketosis.
With so many options, you’ll never have to worry about running out of tasty keto snacks.
Plus, these recipes are versatile, so you can tweak them to suit your taste preferences or experiment with different flavors.
So, the next time you find yourself in need of a keto-friendly snack, turn to one of these coconut-infused recipes.
Crispy Keto Coconut Chips
These crispy coconut chips are a simple yet satisfying snack for anyone on a keto diet.
They’re naturally low in carbs, high in healthy fats, and provide a satisfying crunch without the added sugars of traditional chips. Perfect for munching between meals or serving as a party snack.
Ingredients:
- 2 cups unsweetened shredded coconut
- 1 tbsp coconut oil
- 1/4 tsp sea salt
- 1/4 tsp cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, melt the coconut oil and toss in the shredded coconut.
- Stir in the salt and cinnamon (if using), making sure the coconut is well coated.
- Spread the coconut mixture evenly onto the prepared baking sheet.
- Bake for 10-15 minutes, stirring every 5 minutes to ensure even browning, until golden and crispy.
- Allow the chips to cool completely before serving. Store in an airtight container for up to a week.
These keto coconut chips are a perfect snack for when you’re craving something crunchy and savory.
The natural coconut flavor pairs wonderfully with the hint of salt and optional cinnamon, offering a satisfying treat without any carbs. You can customize the flavor with your favorite spices, such as garlic powder or paprika, for a personalized twist.
Keto Coconut Fat Bombs
These creamy keto coconut fat bombs are a delicious way to get an extra boost of healthy fats, which are essential on a low-carb diet.
Packed with coconut oil and cream cheese, they make for a rich and indulgent treat that satisfies your sweet cravings without derailing your keto lifestyle.
Ingredients:
- 1/2 cup coconut oil
- 1/2 cup unsweetened shredded coconut
- 4 oz cream cheese, softened
- 2 tbsp powdered erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
Instructions:
- In a mixing bowl, combine the coconut oil, cream cheese, erythritol, and vanilla extract.
- Beat with a hand mixer or whisk until smooth and well-blended.
- Stir in the shredded coconut until evenly distributed.
- Spoon the mixture into silicone molds or a muffin tin lined with paper liners.
- Freeze for at least 1 hour, or until solid.
- Once frozen, pop the fat bombs out of the molds and store them in an airtight container in the freezer.
These keto coconut fat bombs are an excellent way to stay energized throughout the day, as they are packed with healthy fats that help keep you full longer.
They’re sweet but not overpowering, and the creamy texture combined with the coconut provides a satisfying treat. Keep them on hand in the freezer for when you need a quick snack to keep you on track with your keto goals.
Keto Coconut Chia Pudding
This coconut chia pudding is a refreshing and creamy dessert or snack that’s naturally keto-friendly.
Chia seeds are high in fiber, which helps keep you full, and when combined with coconut milk, they create a luscious, dairy-free pudding that’s both nutritious and satisfying.
Ingredients:
- 1 cup canned coconut milk (full-fat)
- 3 tbsp chia seeds
- 1 tsp vanilla extract
- 1-2 tbsp powdered erythritol or stevia (to taste)
- Shredded coconut for topping (optional)
Instructions:
- In a medium bowl, combine the coconut milk, chia seeds, vanilla extract, and sweetener.
- Stir the mixture well and let it sit for about 5 minutes, then stir again to prevent the chia seeds from clumping.
- Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the pudding to thicken.
- Once ready, give it a good stir and top with shredded coconut, if desired.
This keto coconut chia pudding is a deliciously creamy and satisfying snack or dessert. The combination of chia seeds and coconut milk makes for a nutrient-dense treat that keeps you full for hours.
Whether you enjoy it as a breakfast option or a midday snack, it’s a versatile and easy way to incorporate more healthy fats into your keto diet.
Keto Coconut Macaroons
These keto coconut macaroons are chewy, sweet, and low in carbs, making them the perfect treat for those following a keto lifestyle.
Made with only a few ingredients, they provide a satisfying, sugar-free indulgence that’s both easy to prepare and incredibly delicious.
Ingredients:
- 2 cups unsweetened shredded coconut
- 2 egg whites
- 1/4 cup powdered erythritol (or your preferred sweetener)
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites until soft peaks form.
- Stir in the sweetener, vanilla extract, and a pinch of salt.
- Fold in the shredded coconut until the mixture is well combined.
- Scoop spoonfuls of the mixture onto the baking sheet, forming small mounds.
- Bake for 18-20 minutes, or until the macaroons are golden brown and slightly crispy on the edges.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
These keto coconut macaroons are incredibly satisfying with their sweet, chewy texture and golden-brown exterior.
They’re a great way to indulge your sweet tooth without adding unnecessary carbs. Enjoy them as a snack or dessert, and be sure to store any leftovers in an airtight container for up to a week.
Keto Coconut Flour Pancakes
These light and fluffy keto coconut flour pancakes are a great breakfast or brunch option when you’re craving something comforting and filling.
With the natural sweetness of coconut and a perfect texture, they make for a wonderful carb-free breakfast that pairs beautifully with butter and syrup.
Ingredients:
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup unsweetened coconut milk
- 1 tbsp melted coconut oil
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- Pinch of salt
- Butter or coconut oil for cooking
Instructions:
- In a medium bowl, whisk together the coconut flour, baking powder, and salt.
- In another bowl, whisk the eggs, coconut milk, melted coconut oil, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until fully incorporated. The batter will be thicker than traditional pancake batter.
- Heat a non-stick skillet over medium heat and add a bit of butter or coconut oil.
- Pour small portions of batter into the skillet to form pancakes, cooking for about 2-3 minutes per side, or until golden brown.
- Serve warm with your favorite keto-friendly syrup or toppings.
These keto coconut flour pancakes are a delicious, low-carb alternative to traditional pancakes. The coconut flour provides a light texture, and the pancakes are rich and satisfying.
They’re the perfect start to your day, and they’re versatile enough to be topped with a variety of keto-friendly toppings, such as fresh berries or whipped cream.
Keto Coconut Chocolate Bark
This keto coconut chocolate bark combines the rich flavors of dark chocolate and coconut for a sweet yet healthy treat.
It’s incredibly easy to make and requires only a few simple ingredients. The combination of crunchy coconut and smooth, sugar-free chocolate makes it an irresistible snack.
Ingredients:
- 4 oz unsweetened dark chocolate (85% cocoa or higher)
- 1/4 cup unsweetened shredded coconut
- 1-2 tbsp powdered erythritol (or preferred keto sweetener)
- Pinch of sea salt
Instructions:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring every 20 seconds.
- Once melted, stir in the sweetener and a pinch of sea salt to the chocolate until well combined.
- Spread the melted chocolate onto a baking sheet lined with parchment paper to form a thin layer.
- Sprinkle the shredded coconut evenly over the melted chocolate.
- Refrigerate the bark for at least 1 hour, or until fully set.
- Once firm, break the chocolate bark into pieces and store in an airtight container.
Keto coconut chocolate bark is the perfect treat for when you’re craving something sweet but want to stick to your low-carb lifestyle.
The bitterness of the dark chocolate pairs beautifully with the natural sweetness of coconut, and the texture is a delightful combination of smooth and crunchy. You can customize this bark by adding nuts or other keto-friendly toppings, making it an easy and versatile treat.
Keto Coconut Almond Energy Bites
These keto coconut almond energy bites are a quick and easy snack that provides a good balance of healthy fats and protein.
Perfect for a pre-workout boost or a midday energy pick-me-up, these bites are full of flavor, satisfying, and low in carbs.
Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup coconut oil, melted
- 2 tbsp ground flaxseeds
- 2 tbsp powdered erythritol (or your preferred keto sweetener)
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions:
- In a large mixing bowl, combine the shredded coconut, almond butter, melted coconut oil, flaxseeds, erythritol, vanilla extract, and salt.
- Stir everything together until the mixture is fully incorporated and sticky.
- Use your hands to form small bite-sized balls, about 1 inch in diameter, from the mixture.
- Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- Store the energy bites in an airtight container in the refrigerator for up to one week.
These keto coconut almond energy bites are a convenient, on-the-go snack that’s packed with healthy fats, fiber, and protein.
They’re not only great for staving off hunger but also provide steady, sustained energy. You can experiment with adding other ingredients like chia seeds or cacao nibs to further enhance the flavor and nutritional value.
Keto Coconut Chocolate Chip Cookies
These keto coconut chocolate chip cookies are a perfect balance of sweet and savory, with the richness of coconut and the indulgence of chocolate chips.
Soft on the inside and slightly crispy on the edges, these cookies make a wonderful low-carb dessert or snack.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup powdered erythritol (or your preferred sweetener)
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup unsweetened coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, shredded coconut, erythritol, baking soda, and salt.
- Stir in the melted coconut oil, egg, and vanilla extract until the dough comes together.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet and gently flatten each one 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 to cool completely.
These keto coconut chocolate chip cookies are the perfect combination of soft and chewy with a hint of coconut flavor.
They satisfy your sweet cravings while staying within your keto goals, and the sugar-free chocolate chips make them even more indulgent without the carbs. These cookies are great for meal prep or for sharing with friends who are also following a low-carb diet.
Keto Coconut Chicken Tenders
These keto coconut chicken tenders are crispy on the outside, juicy on the inside, and full of flavor.
They’re coated in a mix of shredded coconut and almond flour, making them gluten-free and low-carb while still maintaining the crunchiness you love in fried foods.
Ingredients:
- 1 lb chicken tenders or chicken breast cut into strips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Coconut oil or olive oil for frying
Instructions:
- In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, onion powder, salt, and pepper.
- In another shallow bowl, beat the eggs.
- Dip each chicken strip into the beaten eggs, ensuring it’s fully coated, and then dredge it in the coconut and almond flour mixture, pressing gently to coat evenly.
- Heat a skillet over medium heat and add coconut oil or olive oil.
- Fry the chicken tenders in batches, cooking for 3-4 minutes per side or until golden brown and cooked through.
- Remove the chicken tenders from the skillet and place them on a paper towel-lined plate to drain any excess oil.
These keto coconut chicken tenders are a savory snack or meal that is perfect for dipping in your favorite keto-friendly sauces, such as sugar-free BBQ sauce or ranch dressing.
The crispy coconut coating gives the tenders a satisfying crunch, while the tender chicken inside stays juicy and flavorful. Whether you’re making these for a quick dinner or a party snack, they’re sure to be a hit!
Keto Coconut Cream Pie Cups
These keto coconut cream pie cups are a deliciously indulgent dessert that offers all the rich, creamy flavor of traditional coconut cream pie, without the carbs.
They’re made in individual portions, making them perfect for a party or for satisfying your sweet tooth while sticking to your keto goals.
Ingredients:
- 1/2 cup unsweetened shredded coconut (for the crust)
- 1 cup almond flour (for the crust)
- 1/4 cup melted coconut oil (for the crust)
- 2 tbsp powdered erythritol (or your preferred sweetener, for the crust)
- 1 1/2 cups canned coconut milk (full-fat, for the filling)
- 1/4 cup heavy cream (for the filling)
- 2 tbsp powdered erythritol (or preferred sweetener, for the filling)
- 1 tsp vanilla extract (for the filling)
- Pinch of salt
- 1 tbsp gelatin (for the filling, optional)
- Shredded coconut for garnish
Instructions:
- Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour, shredded coconut, melted coconut oil, and erythritol until a dough forms.
- Divide the mixture evenly between muffin tin cups, pressing it down firmly to form crusts. Bake for 8-10 minutes until golden brown. Let cool.
- While the crusts are cooling, prepare the filling. In a saucepan over medium heat, combine the coconut milk, heavy cream, erythritol, vanilla extract, and a pinch of salt. Stir constantly until warm, but not boiling.
- If using gelatin, sprinkle it over the warm mixture and stir until dissolved and fully incorporated.
- Pour the coconut filling into the cooled crusts and refrigerate for at least 4 hours or until set.
- Once set, garnish with shredded coconut and serve chilled.
These keto coconut cream pie cups are a decadent yet guilt-free way to enjoy a classic dessert.
The coconut crust adds texture, while the rich filling offers a creamy, coconutty flavor that will have you coming back for more. Perfect for special occasions or just when you’re craving something sweet and satisfying!
Keto Coconut Flour Muffins
These keto coconut flour muffins are fluffy, moist, and full of coconut flavor. They’re a great way to enjoy a low-carb muffin that’s high in fiber and healthy fats.
Whether you’re looking for a quick breakfast or a snack to pair with your coffee, these muffins are a perfect keto-friendly option.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup melted coconut oil
- 4 large eggs
- 1/4 cup unsweetened coconut milk
- 1/4 cup powdered erythritol (or your preferred sweetener)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the coconut flour, shredded coconut, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined. The batter will be thick.
- Spoon the batter into the muffin tin, dividing it evenly among the cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.
These keto coconut flour muffins are a great way to start your day on the right foot. The coconut flour keeps them light and fluffy, while the shredded coconut gives them an extra burst of flavor and texture.
They’re also versatile, so feel free to add in your favorite keto-friendly ingredients like berries, nuts, or sugar-free chocolate chips.
Keto Coconut Avocado Smoothie
This keto coconut avocado smoothie is a creamy, refreshing, and filling drink that combines the healthy fats from avocado and coconut with a smooth, rich texture.
It’s perfect for a quick breakfast, post-workout recovery, or a satisfying snack on the go. Plus, it’s packed with nutrients and keeps you full for hours.
Ingredients:
- 1/2 ripe avocado
- 1/2 cup unsweetened coconut milk (canned or carton)
- 1 tbsp unsweetened shredded coconut
- 1-2 tbsp powdered erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
- Ice cubes (optional, for a colder, thicker smoothie)
Instructions:
- In a blender, combine the avocado, coconut milk, shredded coconut, erythritol, and vanilla extract.
- Blend until smooth and creamy. Add ice cubes if you prefer a thicker and colder smoothie.
- Taste and adjust sweetness by adding more erythritol, if needed.
- Pour into a glass and enjoy immediately.
This keto coconut avocado smoothie is the perfect way to enjoy a low-carb, high-fat snack or meal.
The avocado provides a creamy base, while the coconut adds flavor and extra healthy fats. It’s a quick, nutritious, and filling option that will help keep you energized and satisfied throughout the day.
Keto Toasted Coconut Clusters
These keto toasted coconut clusters are crunchy, slightly sweet, and highly addictive in the best way.
Made with just a few wholesome ingredients, they’re perfect for snacking straight out of the jar or as a topping on your favorite keto yogurt or chia pudding.
Ingredients:
- 2 cups unsweetened coconut flakes (large, not shredded)
- 2 tbsp coconut oil
- 1 ½ tbsp powdered erythritol (or preferred sweetener)
- 1/4 tsp vanilla extract
- Pinch of sea salt
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine coconut flakes, melted coconut oil, erythritol, vanilla extract, and salt. Toss until the flakes are evenly coated.
- Spread the mixture on the baking sheet in a thin, even layer.
- Bake for 8–12 minutes, stirring halfway through, until golden and fragrant. Watch closely to prevent burning.
- Let the clusters cool completely on the baking sheet. They will crisp up as they cool.
- Break into chunks and store in an airtight container for up to a week.
These toasted coconut clusters hit that perfect sweet-salty-crunchy trifecta.
They’re naturally gluten-free, dairy-free, and totally keto-friendly. You’ll love grabbing a handful when you want a quick and satisfying treat.
Keto Coconut Matcha Bites
These creamy, energizing keto coconut matcha bites offer a unique twist on traditional fat bombs.
With the earthy flavor of matcha green tea and the rich texture of coconut, they’re ideal for a midday pick-me-up without the sugar crash.
Ingredients:
- 1/2 cup coconut butter (softened)
- 1 tbsp coconut oil
- 1 tbsp matcha powder (culinary or ceremonial grade)
- 1-2 tbsp powdered erythritol (to taste)
- 1/2 tsp vanilla extract
- Pinch of sea salt
Instructions:
- In a small saucepan over low heat, gently melt the coconut butter and coconut oil together until smooth.
- Remove from heat and whisk in the matcha powder, erythritol, vanilla extract, and salt.
- Pour the mixture into silicone molds or mini muffin liners.
- Freeze for 30–45 minutes until set.
- Pop the bites out of the molds and store in the fridge or freezer.
These keto coconut matcha bites are a powerhouse of antioxidants and healthy fats.
They’re vibrant, refreshing, and just the right size to keep you energized and focused. Plus, they’re a great way to sneak in some matcha without making a whole latte.
Keto Coconut Yogurt Bark
This frozen keto coconut yogurt bark is light, refreshing, and bursting with tropical flavor.
It’s incredibly easy to make and offers a sweet, icy crunch—perfect for warm days or when you want a low-effort treat.
Ingredients:
- 1 cup unsweetened coconut yogurt (or full-fat Greek yogurt if dairy is okay)
- 1 tbsp powdered erythritol or stevia (adjust to taste)
- 1/4 cup unsweetened shredded coconut
- 1 tbsp chia seeds (optional)
- 2 tbsp crushed nuts or seeds (e.g., pecans, sunflower seeds)
- 1 tsp vanilla extract
Instructions:
- Line a baking sheet with parchment paper.
- In a bowl, mix the yogurt, sweetener, and vanilla extract until well combined.
- Spread the yogurt mixture evenly on the parchment paper, about 1/4-inch thick.
- Sprinkle the top with shredded coconut, nuts/seeds, and chia seeds.
- Freeze for at least 2–3 hours until solid.
- Once frozen, break into pieces and store in a freezer-safe container.
This coconut yogurt bark is a delicious way to enjoy a frosty keto snack without needing an ice cream maker.
It’s creamy, crunchy, and just lightly sweetened—great for dessert or a fun afternoon treat. You can also get creative with toppings like cacao nibs or freeze-dried berries.
Keto Coconut Zucchini Fritters
These savory keto coconut zucchini fritters are a delicious way to sneak more veggies into your diet while keeping things low-carb.
The coconut flour gives them a satisfying texture and a subtle sweetness that pairs beautifully with zucchini and spices.
Ingredients:
- 1 medium zucchini, grated and squeezed dry
- 2 eggs
- 1/4 cup coconut flour
- 2 tbsp shredded parmesan (optional for extra flavor)
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp coconut oil (for frying)
Instructions:
- In a mixing bowl, combine the grated zucchini, eggs, coconut flour, parmesan (if using), garlic powder, salt, and pepper. Mix until fully combined and let it rest for 5 minutes to allow the coconut flour to absorb moisture.
- Heat coconut oil in a skillet over medium heat.
- Scoop the mixture into small patties and gently flatten in the pan. Cook for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer to a plate lined with paper towels to remove excess oil.
These fritters are crisp on the outside, tender on the inside, and bursting with flavor.
They’re a great alternative to traditional carb-heavy snacks and pair well with keto-friendly dips like sour cream or avocado crema.
Keto Coconut Cheesecake Fat Bombs
These rich and creamy keto coconut cheesecake fat bombs are a dessert-like snack that’s packed with healthy fats and just the right amount of sweetness.
They’re perfect for satisfying cravings while helping you stay in ketosis.
Ingredients:
- 4 oz cream cheese, softened
- 2 tbsp coconut oil
- 2 tbsp unsweetened shredded coconut
- 1 tbsp powdered erythritol (or more to taste)
- 1/2 tsp vanilla extract
Instructions:
- In a mixing bowl, beat the cream cheese, coconut oil, erythritol, and vanilla extract until smooth and fluffy.
- Fold in the shredded coconut.
- Scoop into small portions (about 1 tablespoon each) and roll into balls or press into silicone molds.
- Freeze for 30 minutes to set, then store in the fridge or freezer.
These cheesecake fat bombs melt in your mouth and offer a perfect coconut kick.
They’re ideal for portion control and can be made in batches for a ready-to-go snack all week long.
Keto Coconut Chia Pudding Parfaits
This keto coconut chia pudding is creamy, layered, and incredibly satisfying.
The combination of coconut milk and chia seeds creates a thick, pudding-like texture that you can top with anything from nuts to berries (keto-approved, of course!).
Ingredients:
- 1 cup full-fat unsweetened coconut milk
- 3 tbsp chia seeds
- 1–2 tbsp powdered erythritol (to taste)
- 1/2 tsp vanilla extract
- Optional toppings: shredded coconut, nuts, berries, cacao nibs
Instructions:
- In a jar or bowl, whisk together coconut milk, chia seeds, erythritol, and vanilla extract.
- Let it sit for 10 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight until thickened.
- When ready to serve, layer the pudding into a glass or jar with your favorite keto-friendly toppings.
This keto coconut chia pudding is more than a snack—it’s a wholesome, customizable treat that feels like dessert.
It’s packed with fiber, healthy fats, and just enough sweetness to keep you satisfied and energized.
Keto Coconut Bacon Bites
These keto coconut bacon bites are an irresistible combo of savory, smoky, and slightly sweet flavors.
The crispy coconut paired with bacon bits makes them a fantastic snack, appetizer, or salad topping.
Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup cooked bacon, crumbled (about 4 slices)
- 2 tbsp coconut oil, melted
- 1 tbsp soy sauce or coconut aminos
- 1/4 tsp smoked paprika
- Pinch of sea salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, crumbled bacon, melted coconut oil, soy sauce or coconut aminos, smoked paprika, and a pinch of sea salt.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 10–12 minutes, stirring halfway through, until the coconut is golden brown and crispy.
- Remove from the oven and let it cool before serving.
These keto coconut bacon bites are salty, crunchy, and oh-so-delicious.
They’re perfect for satisfying your savory snack cravings, and they pair well with other keto dishes or are great just on their own. The bacon adds a smoky kick to the sweet coconut, making this a flavor-packed snack.
Keto Coconut Pecan Clusters
These keto coconut pecan clusters are rich, satisfying, and filled with healthy fats.
The combination of coconut and pecans, drizzled with sugar-free chocolate, creates the perfect bite-sized treat for when you’re craving something sweet but low in carbs.
Ingredients:
- 1 cup unsweetened shredded coconut
- 1/2 cup pecans, roughly chopped
- 2 tbsp coconut oil, melted
- 2 tbsp powdered erythritol (or sweetener of choice)
- 2 tbsp sugar-free dark chocolate chips
- Pinch of sea salt
Instructions:
- In a large bowl, combine shredded coconut, chopped pecans, melted coconut oil, and erythritol. Mix well.
- Line a baking sheet with parchment paper and scoop small portions of the mixture onto it, shaping them into clusters.
- Melt the sugar-free dark chocolate chips in a microwave-safe bowl, stirring every 20 seconds until fully melted.
- Drizzle the melted chocolate over the coconut-pecan clusters.
- Sprinkle with a pinch of sea salt and place the clusters in the refrigerator to set for 30–45 minutes.
These coconut pecan clusters are the perfect combination of crunchy, creamy, and chocolaty.
They’re a quick, no-bake treat that’s ideal for satisfying your sweet tooth without breaking your keto lifestyle.
Keto Coconut Spinach Balls
These savory keto coconut spinach balls are packed with flavor and nutrients.
The coconut flour and fresh spinach provide a healthy, low-carb snack that’s perfect for any time of the day. You can even pack them for lunch or serve them at a party.
Ingredients:
- 2 cups fresh spinach, finely chopped
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 1 large egg
- 2 tbsp grated Parmesan cheese
- 1 tbsp coconut oil (for sautéing)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Instructions:
- Heat coconut oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the sautéed spinach, shredded coconut, coconut flour, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
- Mix until everything is well combined.
- Form the mixture into small bite-sized balls and place them on a baking sheet lined with parchment paper.
- Preheat your oven to 350°F (175°C) and bake the spinach balls for 15-18 minutes, or until golden brown.
- Allow them to cool for a few minutes before serving.
These keto coconut spinach balls are a healthy and savory snack that’s perfect for meal prepping.
They’re packed with fiber, vitamins, and healthy fats, and the coconut flour gives them a nice texture that balances well with the spinach. They make a great snack, side dish, or even an appetizer for your next keto-friendly gathering.
Keto Coconut Avocado Energy Bars
These keto coconut avocado energy bars are packed with healthy fats and fiber, making them a great snack for a busy day.
The creamy avocado and crunchy coconut flakes blend perfectly for a satisfying bite.
Ingredients:
- 1 ripe avocado, mashed
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond flour
- 2 tbsp chia seeds
- 2 tbsp coconut oil, melted
- 2 tbsp powdered erythritol (or preferred sweetener)
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions:
- In a mixing bowl, combine the mashed avocado, shredded coconut, almond flour, chia seeds, melted coconut oil, erythritol, vanilla extract, and a pinch of salt.
- Stir until all ingredients are well combined and a dough-like consistency forms.
- Line a small baking dish (about 8×8 inches) with parchment paper.
- Press the mixture evenly into the baking dish.
- Refrigerate for at least 2 hours or until firm.
- Once set, cut into bars or squares and store in an airtight container in the fridge.
These keto coconut avocado energy bars are nutrient-dense, providing a good mix of fats and fiber to keep you feeling full and energized.
They’re easy to make and perfect for meal prep or a quick on-the-go snack.
Keto Coconut Shrimp Bites
These keto coconut shrimp bites are crispy, golden, and full of flavor.
Coated in a coconut flour and shredded coconut mixture, they’re a fantastic low-carb alternative to regular battered shrimp. Serve them with a tangy dipping sauce for an extra treat!
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 2 eggs, beaten
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Coconut oil for frying
Instructions:
- In a shallow bowl, mix the shredded coconut, coconut flour, paprika, garlic powder, salt, and pepper.
- Dip each shrimp into the beaten eggs, then coat them in the coconut mixture, pressing lightly to ensure an even coating.
- Heat coconut oil in a skillet over medium heat.
- Fry the shrimp in batches for 2–3 minutes per side, until golden brown and cooked through.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve immediately with a keto-friendly dipping sauce (such as sugar-free cocktail sauce or a creamy avocado dip).
These keto coconut shrimp bites are a flavorful and crispy snack that’s sure to be a hit at your next gathering.
The coconut coating gives the shrimp a tropical flair, and the high-protein shrimp make them a filling snack that’s both savory and satisfying.
Keto Coconut Lime Fat Bombs
These keto coconut lime fat bombs are creamy, tangy, and refreshing with a smooth coconut base.
They’re perfect for when you need a quick energy boost, and the lime adds a delightful citrus kick.
Ingredients:
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened shredded coconut
- 2 tbsp powdered erythritol (or your preferred sweetener)
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- Pinch of salt
Instructions:
- In a small mixing bowl, combine the melted coconut oil, shredded coconut, erythritol, lime zest, lime juice, and a pinch of salt.
- Stir well until the mixture is fully incorporated.
- Spoon the mixture into silicone molds or ice cube trays.
- Freeze for at least 1 hour or until solid.
- Once set, pop out the fat bombs and store in an airtight container in the freezer.
These keto coconut lime fat bombs are a delightful, refreshing treat with just the right amount of tangy lime flavor.
They’re perfect for those moments when you need a little sweetness and a hit of healthy fats to keep you on track with your keto diet.
