Chewy, sweet, and irresistibly coconutty, these keto coconut squares are a low-carb treat that feels indulgent without derailing my healthy eating. They’re perfect for snacking or as a dessert, and they come together quickly—ideal for meal prep or sharing with friends and family.
Ingredients
2 cups unsweetened shredded coconut
1/2 cup almond flour
1/3 cup granulated erythritol (or keto-friendly sweetener of choice)
1/4 tsp sea salt
3 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract (optional, for more intense flavor)
1/4 cup melted coconut oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I begin by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper to make sure nothing sticks.
In a large mixing bowl, I combine the shredded coconut, almond flour, erythritol, and sea salt.
In a separate bowl, I whisk together the eggs, vanilla extract, coconut extract (if using), and melted coconut oil.
I pour the wet ingredients into the dry ingredients and stir everything together until fully combined.
Next, I transfer the mixture into the prepared baking pan, pressing it evenly into the bottom.
I bake it in the oven for about 20–25 minutes, or until the top is golden brown and the texture is set.
Once baked, I let it cool completely in the pan before lifting it out and slicing it into squares.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 12 squares
Calories: 170 kcal per square
Variations
For a more intense coconut flavor, I sometimes add extra coconut extract.
I’ve also swapped out the erythritol for other keto-friendly sweeteners like monk fruit or stevia, depending on what I have on hand.
If I’m in the mood for a bit of chocolate, I’ll sprinkle in some sugar-free chocolate chips before baking for a fun twist.
Storage/Reheating
I store these coconut squares in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 1 week.
If I prefer to enjoy them warm, I gently reheat them in the microwave for a few seconds or in a low-temperature oven.
FAQs
Can I use a different sweetener in this recipe?
Yes! I often swap erythritol with other keto-friendly sweeteners like stevia, monk fruit, or xylitol. Just make sure to adjust the quantity according to the sweetness level of the sweetener you’re using.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free since it uses coconut oil. If you’re looking for a fully dairy-free dessert, just make sure any sweetener or extract you use is also dairy-free.
Can I freeze these coconut squares for later?
Absolutely! I often freeze them for longer storage. Just wrap them tightly in plastic wrap or place them in a freezer-safe container, and they should last for up to a month. To enjoy, simply thaw them at room temperature.
What other flavor variations can I try?
I’ve added lemon zest for a refreshing citrus twist or even a pinch of cinnamon for a spiced flavor. You can experiment with different extracts, such as almond or lemon, to personalize them to your liking.
How do I know when the coconut squares are done?
The squares are done when the top is golden brown and the texture has set. I also like to insert a toothpick into the center—if it comes out clean, they’re ready!
Conclusion
These keto coconut squares are a quick and easy treat that satisfies any coconut lover’s cravings. Whether I’m in need of a low-carb snack, a keto-friendly dessert, or just a healthy option for meal prep, these squares are always a winner. With their deliciously chewy texture and rich coconut flavor, I find myself coming back for more, guilt-free!
Recipe:
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Keto Coconut Squares
- Total Time: 35 minutes
- Yield: 12 squares
- Diet: Low Calorie
Description
Chewy, sweet, and irresistibly coconutty, these keto coconut squares are a low-carb treat perfect for snacking or dessert, made with simple ingredients like unsweetened shredded coconut, almond flour, and erythritol.
Ingredients
2 cups unsweetened shredded coconut
1/2 cup almond flour
1/3 cup granulated erythritol (or keto-friendly sweetener of choice)
1/4 tsp sea salt
3 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract (optional, for more intense flavor)
1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, combine the shredded coconut, almond flour, erythritol, and sea salt.
- In a separate bowl, whisk together the eggs, vanilla extract, coconut extract (if using), and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Transfer the mixture into the prepared baking pan, pressing it evenly into the bottom.
- Bake for 20–25 minutes, or until the top is golden brown and the texture is set.
- Let the coconut squares cool completely in the pan before slicing into squares.
Notes
For a more intense coconut flavor, you can add extra coconut extract.
Substitute erythritol with other keto-friendly sweeteners like stevia or monk fruit, adjusting quantity according to sweetness level.
Sprinkle sugar-free chocolate chips into the batter for a fun twist.
These squares can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.
To reheat, warm in the microwave or in a low-temperature oven.
If freezing, wrap tightly in plastic wrap or place in a freezer-safe container for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 square
- Calories: 170
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
