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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
Hands-on Overall
Serving size about 1/2 cup
Nutritional values (per about 1/2 cup)
Net carbs2.5 grams
Protein2.1 grams
Fat26.1 grams
Calories261 kcal
Calories from carbs 4%, protein 3%, fat 93%
Total carbs7.5 gramsFiber5.1 gramsSugars2.4 gramsSaturated fat22.8 gramsSodium49 mg(2% RDA)Magnesium27 mg(7% RDA)Potassium169 mg(8% EMR)
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.
Ingredients
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 1/2 cup)
Calories261kcal
Net Carbs2.5g
Carbohydrates7.5g
Protein2.1g
Fat26.1g
Saturated Fat22.8g
Fiber5.1g
Sugar2.4g
Sodium49mg
Magnesium27mg
Potassium169mg
Detailed nutritional breakdown (per about 1/2 cup)
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