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Nothing says tropical keto snack than coconut and cocoa butter. This recipe is easy to make and tastes amazing (with strawberries or your low carb berry of choice).
Strawberry Coconut Butter
Yield:
12 servings
Ingredients
- 2 cups Explorado Market Unsweetened Shredded Coconut
- 1/2 cup Freeze-Dried Strawberries
- 1 Tbsp Explorado Market Cocoa Butter
Instructions
- In a small saucepan, or in a (non-plastic) microwavable bowl, melt the cocoa butter. It has a high melting point so it will take a bit longer than coconut oil and will be very hot, so handle with caution.
- While the cocoa butter is melting, add the shredded coconut to a food processor. Process until the coconut is completely broken down into a smooth butter, scraping down the sides occasionally as needed.
- Add the melted cocoa butter and the freeze-dried straberries to the food processor. Continue processing until everything is smooth and creamy.
- Store strawberry coconut butter in an airtight container (we prefer glass canning jars) at room temp. Best enjoyed slightly warmed for a more runny consistency.
Nutrition Information
Yield 12 Serving Size 1 TbspAmount Per Serving Calories 100Total Fat 10gCarbohydrates 4.5gNet Carbohydrates 3.5gFiber 1gSugar 2gSugar Alcohols 0gProtein 1g