Paleo & Keto Toasted Coconut Butter (1 ingredient, nut-free, allergy-friendly!)
Without a nut or peanut in sight, this paleo and keto Toasted Coconut Butter looks and tastes like peanut butter! This frugal, homemade coconut butter has just 1 ingredient: toasted coconut! It’s also AIP and Whole30-friendly!
I stumbled upon this — this simplest of homemade “nut” butters — completely by accident…
In an attempt to created a toasted coconut flavor of my No-Bake Treats, the process started out as all my treats do. Put coconut in my trusty BlendTec, along with coconut oil, some sweetener, and a flavor, process until a dough-like consistency forms, then scoop out, and chill.
Except everything happened so fast…
Before I knew what had happened, I had a thick, creamy liquid, not a dough!
Not one to let anything go to waste, I tasted this mysterious liquid. Lo and behold! Its taste resembled peanut butter so much! I immediately made every member of my family grab a spoon and taste too!
We were agreed… while not totally identical to peanut butter, it was close enough! I even took some to my husband’s office and asked everyone to sample it.
They, too, asked, “Is it peanut butter? It’s peanut butter, right? Is it peanut butter and coconut butter blended together?”
Paleo & Keto Toasted Coconut Butter (aka No-Peanut Butter)
The color is spot-on, and the taste is quite peanut butter-ish. The texture is grainier than peanut butter, so that’s the catch.
The Hubs thought I had invented the “next big thing”. Alas, I’m not so lucky. A quick Google search of “toasted coconut butter” revealed that others have been down this path before me.
Still, it was news to us!
And for you nut-free folks, I’m happy to share my happy accident — a Paleo and keto toasted coconut butter, aka no-peanut butter!
As you toast, watch the coconut ever so closely; it can go from perfect to burnt in seconds!
Like my homemade coconut butter, this offers a significant cost savings as well. I buy finely shredded coconut flakes in 5-pound bags. There are approximately 40 cups of coconut in the 5-pound bag — making the cost per cup a measly 71 cents!
This recipe uses 3 cups of shredded coconut and makes about 3/4 cup of toasted coconut butter for a total cost of $2.13! To my knowledge, commercially produced toasted coconut butter (aka no-peanut butter) doesn’t exist yet!
Toasted Coconut Butter (aka No-Peanut Butter)
Without a nut or peanut in sight, this paleo and keto Toasted Coconut Butter looks and tastes like peanut butter! This frugal, homemade coconut butter has just 1 ingredient: toasted coconut! It's also AIP and Whole30-friendly!
- Toast the coconut over medium heat in the skillet.
- Push it around the pan with a spatula or wooden spoon to evenly toast. Turn the coconut over and over, watching it carefully so it doesn't burn. 90% of the coconut flakes should be a lovely golden brown color.
- Transfer the toasted coconut to a high-powered blender. I do not think this will work in a regular blender.
- Blend on low-medium speed, stopping to scrape the sides of the jar occasionally as needed.
- The mixture will go from dry crumbs to a thick butter to a liquid consistency in 3 to 5 minutes.
- Don't be alarmed if steam rises from the blender -- the coconut was hot when you started!
- When the butter is completely smooth, pour it into a glass jar.
Here a quick Instagram video I did to show the texture as it progresses from coconut to butter:
Now, you can either let it sit out or put it in the fridge to speed up this process. As it butter cools, the oil from the coconut will start to separate and rise to the top. Every 15 or 20 minutes, just stir it back in. The no-peanut butter will thicken as it cools, so don’t worry that it’s too liquid-y.
Store your toasted coconut butter in a dark, dry location. It is not necessary to refrigerate it. Like regular coconut butter, it will solidify at cool temperatures. Place the jar in a pot of hot water to soften.
Are you dealing with a nut or seed allergy and can’t have peanut butter? Have you ever tried a No-Peanut Butter quite like this?
Originally published on March 10, 2017. Updated on April 13, 2018 and August 2, 2018.