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Homemade Toasted Coconut Butter

5 stars, average of 8 ratings

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Have you ever tried toasted coconut butter? It's delicious!

You'll only need coconut butter, vanilla (or cinnamon) and a pinch of salt. No sweeteners needed! Toasting coconut enhances the favor and adds a subtle sweetness to this deliciously creamy butter.

Coconut butter, also known as coconut manna or coconut meat, is perfect for making this toasted coconut butter. You can either buy ready-made or make your own coconut butter as long as you have a strong food processor or a blender.

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Hands-on Overall

Serving size 2 tbsp, 32 g/ 1.1 oz

Allergy information for Homemade Toasted Coconut Butter

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 tbsp, 32 g/ 1.1 oz)

Net carbs1.9 grams
Protein1.8 grams
Fat16.9 grams
Calories174 kcal
Calories from carbs 4%, protein 4%, fat 92%
Total carbs6.5 gramsFiber4.6 gramsSugars1.9 gramsSaturated fat14.8 gramsSodium54 mg(2% RDA)Magnesium11 mg(3% RDA)Potassium111 mg(6% EMR)

Ingredients (makes about 1 1/2 cups, 400 g/ 14.2 oz)


  1. For this recipe you'll need coconut butter (also known as coconut manna). Homemade Toasted Coconut Butter
  2. If there's any coconut oil separated from the coconut meat, place it in a saucepan and let it melt over a medium heat. Homemade Toasted Coconut Butter
  3. Add the coconut butter and break using a spatula. Cook until it's lightly toasted, stirring occasionally, for 5 to 8 minutes. Take off the heat and add sea salt and vanilla powder (or use vanilla extract or cinnamon). Homemade Toasted Coconut Butter
  4. Pour into a sealable glass jar or container. Homemade Toasted Coconut Butter
  5. Store at room temperature for up to 2 weeks or in the fridge for up to 3 months. Homemade Toasted Coconut Butter

Ingredient nutritional breakdown (per serving, 2 tbsp, 32 g/ 1.1 oz)

Net carbsProteinFatCalories
Coconut butter, organic, unsweetened
1.8 g1.8 g16.9 g174 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 2 tbsp, 32 g/ 1.1 oz
1.9 g1.8 g16.9 g174 kcal

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Martina Slajerova
Creator of

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 (2)

This is great! I wouldn't typically eat coconut butter straight from the jar, but with this, I do. I used it in some matcha biscotti the other day, and highly recommend that flavor combination! Just go heavy on the matcha, as the toasted coconut can overpower it easily.

That sounds like the perfect combo! I agree, toasted coconut butter is so much more flavourful and has the perfect sweetness for me.