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
