Coconut Butter can be used in so many different ways, is so easy to make, and it’s a great addition to your diet. Plus, it’s just really tasty!
Hi Bold Bakers!
I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.
Allow me to introduce you to one of my really good friends: coconut butter! For those of you who have heard of it, but don’t know what it’s all about, my Ultimate Keto Coconut Butter recipe is about to change not just the way you snack, but the way you make your smoothies, breakfasts, candies, and of course baked goods!
Coconut butter, which is neither made of butter or cocoa butter, is a unicorn food as far as I’m concerned. That means it can be used in so many different ways, is so easy to make, it’s a great addition to your diet (keto or not) — and it’s just really tasty!
Why is Coconut Butter Keto?
A Ketogenic diet is built on good quality fats, proteins, and veggies, and this butter is one of my favorite additions to a ketogenic diet, as it’s great for both those that are taking a meat eating and a vegetarian approach to going keto.
While ghee is very popular and can be great to cook with, its flavor can be oily and it’s not a favorite among vegans and vegetarians. Coconut is naturally high in great quality plant-based fat. Coconut is also high in fiber, low in sugar, and loaded with brain-boosting amino acids. All of these components make coconut butter a really nice way to change up what you add to your morning smoothie, overnight oats or chia pudding.
While I love to use coconut butter in things, I also love this used like a traditional nut butter. Spread it on top of my Best Keto Bread, it becomes other worldly, and a great reminder that making healthy choices does not have to leave you feeling unsatisfied or missing our on rich luscious foods
How to make the Ultimate Keto Coconut butter
Ok, so the best part of this recipe is that it’s really not a recipe at all, it’s more of a method. Coconut butter CAN be made with just shredded coconut alone. All you have to do is blend or process unsweetened shredded coconut until you have a smooth butter.
That said, most blenders or food processors are not strong enough to do this without a little help. So, to make my Ultimate Keto Coconut Butter, I add a bit of coconut cream, vanilla extract, and Lakanto Maple Syrup. These extra additions while blending really help the texture of this super-rich butter, not to mention they add so much flavor. I love this coconut butter as a base flavor, and I can’t wait to share more flavor ideas with you guys soon, so definitely stay tuned!
Does coconut butter melt like butter?
So while this is a butter of sorts, it does not melt in the way that coconut oil or regular butter would. This is more the texture of butter in its solid state and cannot be melted down further.
Can coconut butter be frozen?
Coconut butter can be stored at room temperature and will be somewhat solid when left out. If you want it to be softer or more spreadable you can microwave it for 30-40 seconds to loosen it up. It’s a great idea to make a large batch and freeze some for the future. You will find this goes VERY fast as it is a great addition to so many things.
More Alternative Butters (And One Classic Butter)!
- Perfect Keto Chocolate Macadamia Nut Butter
- Pecan Butter that Tastes Like Pie
- How To Make Homemade Butter
Coconut Butter can be used in so many different ways, is so easy to make, and it's a great addition to your diet. Plus, it's just really tasty!
- 3 cups (9oz/255g) shredded unsweetened coconut
- 2 tablespoons coconut cream, or coconut oil
- 2 tablespoons Lakanto Maple Syrup
- 1 tablespoon vanilla extract
Add the coconut, Lakanto maple syrup and vanilla to your blender or food processor.
Blend on high for 5 minutes until the coconut starts to blend down into an oily paste.
After 5 minutes, scrape down the sides of the blender or food processor then continue to blend for another 5-7 minutes until you have a smooth glossy butter.
Cover and store at room temperature for up to 3 months.
- The coconut will harden at room temperature but still be spreadable.
- If you want it to be thinner or in liquid form, microwave it for 30 seconds.
- If you do not want to use Lakanto Maple Syrup you can use regular maple syrup or honey but the coconut butter will no longer be sugar-free.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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