Decadent Keto Coconut Dessert Recipes: A Comprehensive Guide

For those embracing a ketogenic lifestyle, satisfying a sweet tooth can sometimes feel like a challenge. However, with the versatility of coconut, creating delicious and guilt-free keto desserts is easier than you might think. This article explores a variety of coconut-based keto dessert recipes, from creamy panna cotta to chewy coconut bars and decadent coconut cream pie.

Keto Coconut Chocolate Bars

These bars are a dream come true for Coconut Chocolate Lovers' Club members. They're easy to make and far tastier and more keto-friendly than traditional Mounds or Bounty bars.

Making the Bars

1. Prepare the Pan: Line an 8-inch square baking pan with wax paper or parchment paper and set aside.
2. Make the Keto Coconut Bars: Combine coconut shreds, coconut oil, coconut cream, and keto maple syrup in a food processor. Blend until you get a wet and sticky mixture with small coconut pieces. Remember that the bigger the pieces, the more crumbly the bars will be.
3. Press and Set: Pour the coconut mixture into the prepared pan, pressing down firmly to create a tightly packed layer. Set aside while you prepare the chocolate layer.
4. Make the Keto Chocolate Layer: Use a double boiler or microwave-safe bowl to melt keto chocolate chips and coconut cream together. Heat in 15-second increments, stirring until smooth to avoid burning.
5. Combine and Freeze: Pour the melted chocolate over the coconut bars and smooth into an even layer using a clean rubber spatula. Freeze for 40-70 minutes.
6. Slice and Enjoy: Slice into 16 bars and enjoy!

Storing Instructions

• Refrigerator: Store in an airtight container for 1-2 weeks. The topping will remain softened.
• Freezer: Store in an airtight, freezer-friendly container for up to 1 month. Protect the chocolate topping by using a hard container. Allow thawing for 15 minutes before enjoying.
• Room Temperature: It’s okay to store at room temperature for 3-4 hours, but the bars will be soft and a bit fragile.

Keto Coconut Panna Cotta

This recipe puts a tropical twist on the classic Italian dessert, using creamy coconut milk instead of heavy cream and granulated monk fruit sweetener as a low-carb alternative to sugar.

Achieving the Perfect Texture

The key to perfect panna cotta is achieving a set but not rubbery texture. Here are a few tips to guide you:

• Gelatin: Use unflavored gelatin like Knox.
• Coconut Milk: Use canned full-fat coconut milk.
• Sweetener: Use granulated monk fruit sweetener with allulose, not erythritol, to avoid crystallization.
• Coconut Extract: A little coconut extract intensifies the tropical flavor.

Step-by-Step Instructions

1. Bloom the Gelatin: Whisk the gelatin in water and set aside to bloom.
2. Heat the Coconut Milk Mixture: Add coconut milk to a medium saucepan, then whisk in the sweetener and salt. Heat over medium heat until the mixture is about to simmer.
3. Combine and Cool: Take ¼ cup of the hot coconut milk mixture and whisk it into the bowl of bloomed gelatin.
4. Pour and Refrigerate: Pour the cream mixture into ramekins, dividing it equally between all four. Let it cool to room temperature for 20 minutes, then refrigerate with plastic wrap on top. Chill the panna cotta for at least 3 hours, preferably overnight.
5. Unmold and Serve: Run a sharp knife along the inside edge of the ramekin to help the panna cotta release from the sides. Set the base of the ramekin into warm water for about a minute, then gently wiggle to release. Serve with fresh fruit of choice.

Tips for Success

• Lightly grease the ramekins with avocado oil or coconut oil.
• Use a granulated monk fruit sweetener with allulose or plain granulated allulose.
• If you notice bits of oil floating at the top of the panna cotta after you pour the heated mixture in the ramekins, simply spoon it out.

Storing Instructions

Store panna cotta in an airtight container in the fridge for up to 4 days. It's best enjoyed cold.

Read also: Coconut Rose Facial Oil Benefits

Keto Coconut Bars (No-Bake)

These soft, chewy coconut bars are a healthy dessert heaven. This recipe doesn't require any baking, comes together with only 5 ingredients, and is supremely satisfying.

Why These Bars Are Great

• Filling and Satisfying: Coconut is high in saturated fats, which means it is very satiating.
• Low in Carbs: These bars are only 1.5g net carbs per serving.
• Quick and Easy: It's simple and quick to make these bars.

Basic Steps

1. Blend Ingredients: Place all ingredients except the chocolate in a food processor or stand mixer and blend until the coconut shreds are considerably smaller than they were at the beginning.
2. Press and Chill: Line a tray with parchment paper and fill in the sticky mixture. Press the coconut filling down firmly with your hand until there are no air bubbles left. Place the tray in the fridge for 15 minutes so it firms up before cutting.
3. Cut and Enjoy: Cut the mix into squares. Drizzle with melted dark chocolate with a high cocoa content or sugar-free chocolate.

Sweetener Options

• Sukrin Sugar Free Fibre Syrup: Some people don't like to use fibre syrups because they can cause a blood sugar reaction.
• Lakanto Maple Syrup: The Lakanto syrup is not sticky like the fibre syrup.
• Powdered Sweetener: Use ½ cup of powdered sweetener instead of the sugar-free syrup. In this case, increase the coconut cream by ½ cup.

Flavor Enhancements

• Add a few drops of liquid stevia if you prefer your coconut bars a little sweeter. Vanilla or coconut flavour would work well.
• Turn your Keto bars into homemade Bounty bars by cutting the coconut mix into rectangular shapes and dipping it into a bowl with melted chocolate.

Storing Instructions

Coconut bars freeze well and they taste great frozen!

Keto Coconut Macaroons

These Keto Coconut Macaroons are gluten-free, vegetarian, and low carb.

Key Ingredients and Their Roles

• Unsweetened Shredded Coconut: The base of the macaroons, providing the signature coconut flavor and texture.
• 1/4 Cup Superfine Almond Flour: Adds structure and a delicate nuttiness to the cookies while keeping them light.
• Swerve: An ideal sugar replacement that doesn't have an aftertaste and doesn't spike your blood glucose level.

Step-by-Step Instructions

1. Whip Egg Whites: Beat them until soft peaks form.
2. Combine Ingredients: Use unsweetened shredded coconut. Don’t skip the parchment.
3. Bake: Bake at 375F for 15 to 16 minutes until the tops get lightly browned.

Flavor Variations

Melt some sugar free chocolate chips and dunk the bottoms of your coconut macaroons in it.

Storing Instructions

These crave-worthy keto coconut macaroons are good for about a week when stored in an airtight container.

Read also: Coconut Flour Keto Baking

Freezing Instructions

Place macaroons in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 3 months.

Keto Coconut Cream Pie

This keto coconut cream pie features a creamy rich sugar free custard in a low carb almond flour crust.

Key Components

• Crust: Made from coconut flour and powdered erythritol.
• Filling: Combines coconut cream, heavy cream, vanilla extract, liquid stevia, and powdered erythritol.
• Topping: Whipped heavy cream with stevia and toasted flaked coconut.

Step-by-Step Instructions

1. Make the Crust: Combine the coconut flour and powdered erythritol in medium sized bowl. Add the melted butter and combine. Add the egg and combine using a spatula. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly. Poke several holes in the crust with a fork and place on the lined baking sheet. Place the 3/4 cup of unsweetened coconut flakes to toast on the baking sheet. Bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl - they should have browned - and place the crust back in the oven for the remaining 10 minutes.
2. Make the Filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer. Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more. Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
3. Bake the Pie: Bake for 70 minutes. Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
4. Make the Topping: Whip the heavy cream into stiff peaks. Add the stevia and combine. Place in the fridge alongside the pie.
5. Assemble the Pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.

Coconut Milk Tip

Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid.

Storing Instructions

Any leftover coconut cream pie should be stored in the fridge. Cover the remaining cream pie with plastic wrap, or place leftover slices into an airtight container. Store in the fridge for up to a week.

Keto Coconut Cake

This keto coconut cake is incredibly moist and coconutty, with just the right amount of shredded coconut in each delicious bite.

Read also: Coconut for Keto Diet

Key Ingredients

• Sweetener: Use stevia glycerite.
• Coconut extract: It's important here.
• Unsweetened shredded coconut: Please don't use reduced-fat coconut.
• Coconut flour: Since coconut flour is extremely absorbent and can easily dry out baked goods, measure it by weight and not by volume.

Step-by-Step Instructions

1. Preheat the oven: to 325°F. Grease a 9-inch glass or ceramic pie plate with butter.
2. Combine Ingredients: Add the eggs, coconut milk, stevia, coconut extract, shredded coconut, coconut flour, and baking powder to your food processor bowl. Process until smooth, for 30-60 seconds.
3. Bake: Pour the batter into the prepared pie plate. Use a rubber spatula to smooth the top out. Bake the cake until it smells amazing (it will smell like toasted coconut), and a toothpick inserted in its center comes out clean, about 30 minutes.
4. Cool: Cool the cake in the pan on a cooling rack for 15 minutes, then slice it into eight slices and serve.

Tips for Success

• Unsweetened shredded coconut is drier than sweetened, but if you have a choice, pick a brand that looks as moist as possible. And definitely avoid reduced-fat shredded coconut - it's way too dry.
• If the batter seems too thick (though it should be quite thick), add a tablespoon of water.

Storing Instructions

Once completely cool, you can keep the leftover slices in an airtight container in the fridge for up to 5 days. I briefly warm them in the microwave before enjoying, 5-10 seconds per slice. You can also freeze individual slices in freezer bags for up to three months.

Other Nut-Free Keto Options

• Keto Brownies: Coconut flour brownies that are arguably even better than the almond flour variety.
• Coconut Flour Chocolate Chip Cookies: Gluten free chewy chocolate chip cookies that are golden brown and delicious.
• Olive Oil Cake: This recipe is not only sugar free and nut free, but also 100% dairy free!
• Coconut Flour Bread: Gluten free coconut flour bread is a great sub for typical almond flour keto bread.

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