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Crunchy Keto Spiced Coconut Chips

4.4 stars, average of 30 ratings

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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

Allergy information for Crunchy Keto Spiced Coconut Chips

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Vegetarian
Vegan

Nutritional values (per serving, 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

  1. 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. Crunchy Keto Spiced Coconut Chips
  2. Mix the coconut oil, Erythritol, vanilla and cinnamon in a small bowl. Crunchy Keto Spiced Coconut Chips
  3. 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. Crunchy Keto Spiced Coconut Chips
  4. When done, remove from the oven and set aside to cool down. Crunchy Keto Spiced Coconut Chips
  5. Serve immediately or store in a sealed container at room temperature for up to 2 weeks. Crunchy Keto Spiced Coconut Chips

Ingredient nutritional breakdown (per serving, about 1/2 cup)

Net carbsProteinFatCalories
Coconut, dried, flaked (desiccated, organic, unsweetened)
2.2 g2.1 g19.4 g198 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g2 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, about 1/2 cup
2.5 g2.1 g26.1 g261 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (15)

These are so good! Used granulated Golden Monk Fruit as sweetener and tasted amazing!  

Thank you Beth!

I just made this with lemon, and it is so delicious.  Thank you for wonderful recipes!

Lemon sounds tasty! 😊

Hello, are these suppose to be greasy? I think I over cooked them because I kept checking it and they were too greasy.
Any help would be appreciated
Thanks,
Yoli

Hi Yoli, they are a bit greasy but if you prefer them less greasy, you can omit the oil or maybe use just half. The oil is used so that the cinnamon and sweetener "stick" to the coconut. The coconut flakes will release some oil when heated but it may not be enough.

Thanks so much Martina, I will try less oil!
Yoli

I made these with cocoa powder and cinnamon and used butter instead of coconut oil. Love it!!

Thank you Emma!

Does this get crunchy enough for a cereal substitute? Do you know if it gets soggy in milk, almond milk.
Thank! 😉

Hi Tatti, yes, it remains crunchy and goes great with coconut milk, almond milk, yogurt or cream! 😊

Speaking of burnt coconut, I once had occasion to accidentally "burn" some creamed coconut wile trying to melt the block.  It turned dark brown AND TASTED JUST LIKE COFFEE!
I was going to use it to make a fat bomb bark candy, and used it anyway--now I had coffee-flavored bark.
I wonder if this would do the same thing if burnt?

Not sure Wenchypoo but very interesting 😊 I think it just gets get bitter but it depends on your palate. I accidentally burnt some when making this recipe and that was only after 7 minutes in the oven. It's just like almonds, when you cook them for too long, they get bitter.

These look so yummy! Have to give it a try 😊

Thanks Nat, hope you like it!