Sugar Free Crunchy Coconut Flakes are an incredibly useful item to prepare ahead and store. 5 minutes, a single step, and 1 ingredient is all it takes from start to finish.
They are crispy, naturally sweet and perfect for your keto / low-carb desserts or just to munch on when you fancy… well… a munch 😉
Raw coconut chips are bland and have a stale-like, chewy texture that sticks to your teeth. The shop-bought snacking types aren’t much better – worse, in fact, because they’re always sweetened and high carb. Yet, transforming a basic food item into a delicious snack, breakfast topping, or dessert ingredient is super-easy.
I wish I’d realised sooner how simple the process is. A complete revelation.
Sugar Free Crunchy Coconut Flakes: SUPER SIMPLE!
As long as you have an oven, an oven tray, and some suitable containers, you’re good to go. Your oven heat does all the work. A truly incredible transformation.
As always, quality ingredients matter. Inferior produce will deliver an inferior result. As you only need ONE ingredient, you may as well get a good one, right? I buy huge bags of RAW, ORGANIC, NATURAL coconut chips because I regularly make my own coconut milk, so it’s a great way of reducing cost. The quality of these chips is most evident when making coconut milk. It’s rich, sweet and full of flavour. Unlike milk I’ve made from other coconut flakes, which, way too often, smelled odd, tasted rancid and did not produce the same frothy creaminess. I’m crossing my fingers that the supplier will continue to provide such a high quality product.
The link to purchase these delicious coconut flakes is in the recipe box (I do not receive affiliate payments from this particular company – I really like their produce and ethical values, though, so it’s one of my favourite suppliers).
I prefer to make enough Sugar Free Crunchy Coconut Flakes to fill 3 tall jars, so I do it in batches. You want each layer of raw chips to be very thin, otherwise they won’t bake evenly. I lay a sheet of parchment paper over my oven tray so that, after letting the baked flakes cool down completely, I can roll two sides inwards and literally pour my delicious flakes into each jar. Minimal mess and zero washing up. Yey!
If you hate the taste of plain, chewy cardboard-like coconut chips, bake them and you’ll have a super clean keto snack ready to go.
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- Yield: variable (100g total yield)
- Serving: variable (macros are for 100g)
- Calories: 604
- Fat: 62g
- Net Carbs: 6.4g
- Protein: 5.6g
- pre-heat oven to 160°C static.
- line a baking tray with non-stick parchment paper and scatter the coconut chips over it, in a thin layer.
- bake at 160°C static for about 5 minutes and remove from oven as soon as the chips become golden.
- let cool completely, then store in airtight containers.
The baked flakes will remain crunchy for a long time in properly sealed containers. If they become stale, simply pop them in the oven for a couple of minutes to crisp up again.
Macros calculated on the basis of Whole Food Earth's Organic Raw Coconut Chips (U.K.). These may differ if using a different brand.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).