Crunchy Keto Spiced Coconut Chips
Martina Slajerova- Ready in 10m
- 2.5 g net carbs
- 261 kcal
- Serves 4
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Spiced Coconut Chips, which are also suitable for the FAT FAST, are my favourite keto treat. Although this recipe is sweet, there is nothing to stop you from making a savoury version.
Apart from vanilla & cinnamon, you can also try these alternatives:
- 1-2 tsp gingerbread mix (cinnamon, pinch nutmeg, ginger, cloves and allspice) and 1 tbsp Erythritol
- 1/2 tbsp lemon or lime zest, plus 1 tbsp Erythritol
- 1/2 tbsp orange peel, 1/2 tsp cinnamon, plus 1 tbsp Erythritol
- 1/2 tsp sugar-free almond, cherry or hazelnut extract, plus 1 tbsp Erythritol
- 1 tbsp raw cacao and 1 tbsp Erythritol
- 1/2 tsp sea salt
- 1/2-1 tsp chilli powder, plus 1/2 tsp salt (for spicy)
- 1-2 tsp paprika, plus 1/2 tsp salt (for mild)
- herbs, onion, plus garlic powder
Step-by-step
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Cut the vanilla bean lengthwise and scrape the seeds out using a knife.
Mix the coconut oil, Erythritol, vanilla and cinnamon in a small bowl.
Pour over the flaked coconut and spread over a baking tray. Add a pinch of salt. Place in the oven and cook for 4-7 minutes. Make sure you keep an eye on the coconut, it gets burnt easily. If you cook it too long, it will get bitter.
When done, remove from the oven and set aside to cool down.
Serve immediately or store in a sealed container at room temperature for up to 2 weeks.
Recipe
Crunchy Keto Spiced Coconut Chips
★★★★☆4.4These crunchy coconut chips are the perfect low-carb snack packed with flavor from cinnamon and vanilla, and ...
- Hands on
- 5m
- Overall
- 10m
- Servings
- 4
- 2.5 g
- Net carbs
- 2.1 g
- Protein
- 26.1 g
- Fat
- 261
- kcal
Ingredients makes 4 servings, about 2 cups
Instructions
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Cut the vanilla bean lengthwise and scrape the seeds out using a knife.
Mix the coconut oil, Erythritol, vanilla and cinnamon in a small bowl.
Pour over the flaked coconut and spread over a baking tray. Add a pinch of salt. Place in the oven and cook for 4-7 minutes. Make sure you keep an eye on the coconut, it gets burnt easily. If you cook it too long, it will get bitter.
When done, remove from the oven and set aside to cool down.
Serve immediately or store in a sealed container at room temperature for up to 2 weeks.
Nutrition per serving, about ½ cup
Carbs 4%Protein 3%Fat 93% of calories
- Net carbs
- 2.5 g
- Total carbs
- 9.9 g
- Fiber
- 5.1 g
- Sugars
- 2.4 g
- Protein
- 2.1 g
- Fat
- 26.1 g
- Saturated fat
- 22.8 g
- Calories
- 261 kcal
- Sodium
- 49 mg · 2.15% RDA
- Magnesium
- 27 mg · 6.85% RDA
- Potassium
- 169 mg · 8.43% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut chips, unsweetened (dried, flaked coconut) | 2.2 g | 2.1 g | 19.4 g | 198 |
| Coconut oil, extra virgin | 0 g | 0 g | 6.7 g | 61 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 2 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 2.5 g | 2.1 g | 26.1 g | 261 |
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Vegetarian
- Vegan
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Comments & ratings (15)
These are so good! Used granulated Golden Monk Fruit as sweetener and tasted amazing!
Thank you Beth!
I just made this with lemon, and it is so delicious. Thank you for wonderful recipes!
Lemon sounds tasty! 😊
Hello, are these suppose to be greasy? I think I over cooked them because I kept checking it and they were too greasy.
Any help would be appreciated
Thanks,
Yoli
Hi Yoli, they are a bit greasy but if you prefer them less greasy, you can omit the oil or maybe use just half. The oil is used so that the cinnamon and sweetener "stick" to the coconut. The coconut flakes will release some oil when heated but it may not be enough.
Thanks so much Martina, I will try less oil!
Yoli
I made these with cocoa powder and cinnamon and used butter instead of coconut oil. Love it!!
Thank you Emma!
Does this get crunchy enough for a cereal substitute? Do you know if it gets soggy in milk, almond milk.
Thank! 😉
Hi Tatti, yes, it remains crunchy and goes great with coconut milk, almond milk, yogurt or cream! 😊
Speaking of burnt coconut, I once had occasion to accidentally "burn" some creamed coconut wile trying to melt the block. It turned dark brown AND TASTED JUST LIKE COFFEE!
I was going to use it to make a fat bomb bark candy, and used it anyway--now I had coffee-flavored bark.
I wonder if this would do the same thing if burnt?
Not sure Wenchypoo but very interesting 😊 I think it just gets get bitter but it depends on your palate. I accidentally burnt some when making this recipe and that was only after 7 minutes in the oven. It's just like almonds, when you cook them for too long, they get bitter.
These look so yummy! Have to give it a try 😊
Thanks Nat, hope you like it!