Keto Desserts with Coconut Flour

keto desserts with coconut flour

Are you missing your beloved desserts while on Keto? Do you think you cannot have sweet foods on Keto? Here we are, with keto desserts with coconut flour, which will help you satiate your sugar cravings while staying in ketosis!

Coconut flour is here to the rescue. It is simply dried coconut meat and can be a delicious alternative to other wheat and other grain-based flours. The best part? It’s keto-friendly! Because it adds a note of coconut taste to recipes, this ingredient is perfect for desserts. This list of coconut flour desserts is perfect for those who want to cut out traditional flours from their diet but still love baked goods like pies, cupcakes, and other desserts.

Keto Ginger Coconut Cookies 

Satisfy your sweet tooth with this delicious cookie recipe. This keto ginger coconut cookie recipe will definitely be a holiday treat and a family favorite!

Nutritional Value
  •  Calories: 237
  •  Sugar: 1 g
  •  Fat: 21 g
  •  Carbohydrates: 7 g
  •  Fiber: 5 g
  •  Protein: 6 g

Time Taken: 20 minutes

Servings: 4

  • 2/3 cup almond meal
  • 1/4 cup coconut flour
  • 2 Tablespoons coconut flakes
  • 1 large egg, whisked
  • 3 Tablespoons ghee, melted
  • Stevia, to taste
  • 1 teaspoon vanilla extract
  • 2 teaspoons ginger powder
  • Pinch of baking soda
  • Preheat the oven to 350 F.
  • Combine all the ingredients in a mixing bowl to form a dough.
  • If you have time, place the dough in the fridge for 15-20 minutes to chill.
  • Then using a cookie cutter, form small cookies.
  • Place on a baking tray and bake for 15-20 minutes until they are just slightly browned on top.
  • Remove from the oven and place on a cooling rack. 
  • Serve after they are cool.
Chocolate Chip Cookies 

Everyone loves a chocolate chip cookie but the regular ones are so high in sugar, flour, and gluten. So here we are, with an interesting recipe that will keep you in ketosis. Quick and easy low-carb coconut flour chocolate chip cookies are perfect to enjoy with a cup of coffee, or pop one in your children’s school lunch box.

Nutritional Value
  • Calories 139
  • Fat 12.3g
  • Total Carbohydrates 5.1g
  • Fiber 3.3g
  • Protein 2.6g

Time Taken: 15 Minutes

  • 13 g butter softened
  • 4 tbsp granulated sweetener,
  • 65 g coconut flour
  • 1/2 tsp baking powder
  • 2 eggs – medium
  • 3 tbsp cacao nibs
  • 2 tsp vanilla
  • Cream the softened butter and sweetener together until light, pale and fluffy.
  • Add all the other ingredients and mix well until combined and the mixture begins to thicken.
  • Squeeze a small handful into a ball, then press into a cookie shape with your fingers.
  • Place the coconut flour chocolate chip cookies on a lined baking tray and bake at 150F for 10-15 minutes, or until golden brown on the edges.
  • Allow to cool for a while, then remove and place on a baking rack to cool down completely, and serve when cool. 
Mocha Chocolate Cake 

This chocolatey goodness with just a hint of coffee added is a perfect dessert for the entire family. Gluten-free, dairy-free, low-carb, and no sugar added, what more could you possibly ask for?

Nutrition information per slice
  • 250 calories
  • 25 g fat
  • 8 g carbs
  • 5 g fiber
  • 3g carbs
  • Coconut Flour
  • 3/4 cup Cocoa Powder
  • 2 tsp. Aluminum-Free Baking Powder
  • 1/4 tsp. Celtic Sea Salt
  • 1 cup Granulated Sweetener
  • 6 Large Eggs
  • 5 tsp. Pure Coffee Extract
  • 1 cup Coconut Milk
  • Water
  • 1/2 cup Coconut Oil, Melted
  • Coconut Oil for Greasing Cake Pans
  • 1/2 cup Coconut Oil
  • Preheat the oven to 350 degrees F.
  • Line the bottom of two 9-inch cake pans with parchment paper then grease the bottom and sides with coconut oil.
  • In a medium mixing bowl, sift together coconut flour, cocoa powder, baking powder, salt, and sweetener.
  • In a smaller bowl whisk together eggs, coffee extract, coconut milk, and water.
  • Whisk wet into dry until smooth, then slowly whisk in melted coconut oil.
  • Divide batter evenly between cake pans.
  • Bake for 22 minutes, remove from the oven and cool completely on the rack.
  • Frosting: With a coffee grinder, grind sweetener until powdered fine like powdered sugar.
  • In a small bowl, sift together powdered sweetener and cocoa powder.
  • Add coconut oil, coconut milk, and coffee extract.
  • With electric beaters on medium, beat together until the frosting is light and fluffy.
  • Frost cake and enjoy!
Strawberry Cake 

Sometimes, you just want a quick and easy dessert recipe, and here we are with one. This is the perfect time for a super quick muffin recipe! It isn’t overly sweet, but just the right amount. And the cake texture is soft and satisfying, just what you want from a dessert.

Time Taken: 2 Minutes 

Servings: 2

Nutritional Information
  • Calories: 101 
  • Carbohydrates: 8g 
  • Protein: 5g 
  • Fat: 7g 


  • 1 1/2 teaspoons coconut oil
  • 1/2 cup strawberries sliced
  • 10 drops stevia
  • 1 large egg
  • 2 tablespoons almond flour
  • 1 1/2 teaspoons of coconut flour
  • 10 drops monk fruit liquid extract
  • 1/4 teaspoon baking powder

Optional Toppings

  • buttercream frosting optional
  • strawberries optional
  • whipped cream optional
  • Place strawberries in a small food processor or blender. Add in coconut oil, stevia, and monk fruit. Puree until completely combined and liquified.
  • Pour the mixture into the same 2-cup dish or large mug. Stir in egg with a fork.
  • Add in the coconut flour and baking powder. Stir with a fork until smooth.
  • Microwave for 2 1/2 to 3 minutes. Carefully remove the cooling rack.
  • Enjoy right from the container or remove and cool completely on a rack. Frost with buttercream, or top with strawberry slices and whipped cream.
Coconut Brownies 

This easy brownie recipe is made with coconut flour, coconut oil, and coconut palm sugar. It is the perfect grain-free, nut-free brownie, and it’s rich, fudgy, and easy to make. 

  • 1 100% cacao unsweetened chocolate 4-ounce bar, chopped
  • 3/4 cup coconut oil
  • 1 cup of coconut sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon espresso powder
  • 3 tablespoons coconut flour
  • Preheat oven to 350 degrees. Grease an 8 x 8-inch pan.
  • Melt together chocolate and coconut oil in a large bowl over simmering water, or in the microwave stirring every 10 – 15 seconds. Set aside to cool slightly.
  • Whisk in coconut sugar and vanilla. 
  • Then whisk in eggs, salt, and espresso powder. 
  • Sift coconut flour into the chocolate mixture and whisk until combined. Spread in pan.
  • Bake for 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
Raspberry Finger Cakes 

Coconut raspberry fingers are the perfect low-carb flavored sponge recipe. Once you master how to use coconut flour, there is no going back.

Nutritional information
  • Fat 11.5g
  • Total Carbohydrates 6g
  • Fiber 3g
  • Sugar 1.9g
  • Protein 4.7g

Time Taken: 30 Minutes 

  • 10 g butter melted
  • 2 tsp vanilla 
  • 50 g coconut flour
  • 4 tbsp granulated sweetener of choice or more, to your taste
  • 1 tsp baking powder
  • 8 eggs – medium
  • 120 g frozen raspberries
  • Mix together the melted butter, coconut flour, sweetener, vanilla, and baking powder together until smooth.
  • Add the eggs one by one, mixing in between each one.
  • Pour into a rectangular baking dish, lined with baking parchment.
  • Press each frozen raspberry evenly into the cake. 
  • Bake at 180C/350F for 20-25 minutes until cooked in the center.
  • Once cooled, cut down the center, then cut across to create the raspberry fingers (bite-sized pieces)
Coconut Keto Donuts 

Donuts are always a delight, and more so if they can be made Keto! Enjoy this amazing dish while on diet, without the guilt of it all!

  • 1/2 cup of coconut flour
  • 1/4 tsp Celtic sea salt
  • 1/2 cup coconut oil
  • 1/4 tsp baking soda
  • 6 eggs
  • 1/2 cup of  Swerve
  • 1 tsp vanilla
  • 1/4 tsp almond extract

Time Taken: 30 Minutes

Servings: 8

  • Preheat the oven to 350 degrees F. 
  • In a large bowl, mix the dry ingredients together. 
  • Stir the wet ingredients into the dry ingredients. 
  • Fill greased donut pan circles about 2/3 of the way full with batter. 
  • Bake for about 20 minutes, or until a toothpick comes out clean.
  • Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar-free pancake syrup and then in the toasted coconut. 

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