Toasted Coconut Butter Bites

a sugar free snack that curbs sugar cravings!

I don’t know about you but sugar is my Achilles heel. I generally find myself addicted to sugar (again) around the holidays, and then have the darnedest time getting off of it come January. I even wrote a post and made a video on how to get off of sugar that I have to re-read to remind myself of some of my tried and true tricks for success!

One of those tricks is to eat more fat (read why fat doesn’t make you fat here and here). Every time I start to crave sugar I pop a Toasted Coconut Butter Bite in my mouth, let it slowly dissolve, making sure to enjoy the texture and rich flavor, while letting the fat coat my tongue. It not only stabilizes my blood sugar, but it makes the craving go away, and stay away, for a good long while. Plus, they taste great, so it not only feels like a treat, it tastes just enough like one to help me get over the hump.

With only 2 ingredients, Toasted Coconut Butter Bites are super easy to make, and last a long time in the fridge or freezer. Just don’t take them on a picnic during the summer, or you’ll have a mess!


Making Toasted Coconut Butter Bites is Easy!

In a large skillet (I use my 12″ cast iron pan) over medium-low heat, melt 1/2 cup butter.


Toasted Coconut Butter Bites have only 2 ingredients, store well for a quick snack in the fridge, and will keep you out of the cookie jar!






















Once your butter is melted, add 3 cups shredded, unsweetened coconut.


Toasted Coconut Butter Bites have only 2 ingredients, store well for a quick snack in the fridge, and will keep you out of the cookie jar!





















Using a wooden spoon, stir continuously until evenly toasted. This will take quite a few minutes, but DON’T turn up the heat. Just keep stirring gently (so as not to fling it all over your stove- learn from my mistakes 😉 ), making sure to scrape the bottom so that the coconut does not burn.

At first, it will just look like it’s drowning in melted butter. Then, voila!, the toasting will start to appear. You’re money now, so keep stirring!


Toasted Coconut Butter Bites have only 2 ingredients, store well for a quick snack in the fridge, and will keep you out of the cookie jar!





















See that uniform toasting with only a few white specks? That’s what you’re going for. If you get too picky about every speck being golden, then you’ll likely end up with some overly toasted (i.e. burnt) spots. So quit while you’re ahead, okay?


Toasted Coconut Butter Bites have only 2 ingredients, store well for a quick snack in the fridge, and will keep you out of the cookie jar!






















Add toasted coconut to a high powered blender such as a Vitamix (a Magic/Nutri Bullet will do, but small batches will be the name of the game).

Once you’ve put all of the toasted coconut in the Vitamix, you can either leave it to cool for awhile, or if you’re impatient like I am, process immediately. (It may steam and get very hot, so if you prefer not to heat your food past a certain temperature, then I suggest waiting awhile before processing). 

After processing for a minute, taste and add a couple of drops of liquid stevia if you’d like it a little sweeter. Continue to process until smooth (the coconut flakes will still have some texture when finished).


Toasted Coconut Butter Bites have only 2 ingredients, store well for a quick snack in the fridge, and will keep you out of the cookie jar!






















Pour into molds, refrigerate until hardened, remove from mold (if this is difficult, simply place in the freezer for awhile and it should pop right out on your next try) and store in the refrigerator or freezer.


Toasted Coconut Butter Bites. 2 Ingredients!






















So rich and delicious! These are the perfect treat for diabetics, hypoglycemics and those following a high fat/high protein diet such as the Paleo diet.



5 from 1 reviews
Toasted Coconut Butter Bites
Prep time
Cook time
Total time
A filling and healthy snack that will stabilize blood sugar, stop sugar cravings, and aid in weight loss. Toasted Coconut Butter Bites are pure goodness.
Recipe type: snack
Cuisine: American
  1. Over medium low heat, melt butter in a 12-16" skillet.
  2. Add coconut flakes to melted butter, and stir to coat.
  3. Continue stirring until coconut has turned a light golden color, being careful not to burn*.
  4. Once uniformly toasted, let cool, or add directly to a Vitamix container, Magic Bullet, or other high speed blender.
  5. Blend to liquefy.
  6. Pour contents into molds and refrigerate until hard.
  7. Remove from molds and store in a sealed container in the refrigerator or freezer.
*If any of the coconut does burn, remove, as it will color the entire contents once blended.

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  1. Pam Fuller says

    These look really good, just about to make some. I think it looks like dedicated coconut and not flakes am I right? Also do you have a carb count? Thankyou

  2. These look absolutely divine! I can’t wait to try. And only two ingredients??? Perfect.

  3. Kristen Johnson says

    I just made these and they taste amazing. I calculated calories as such: 1/2 lb Kerrygold butter = 800 calories + 3 cups of shredded coconut = roughly 850 calories, for a total of 1650 calories. I made mine kind of big and only ended up with 24 when everything was said and done. 1650/24= ~70 calories per bite. I can handle that. Love the recipe! Thank you for the recipe!

  4. It would be helpful if you put somewhere how many servings this makes. When trying to keep track of your macros and stuff with a tracker it wants that info. I am new at this keto stuff, so I do need to keep track. Also I would love to combine this with a bit of chocolate for a different treat, and figuring it out is a bit confusing.

    • How about you just dovide them into the nimber of sevings you want out of the batch, and then calculate?

  5. Swoon! SO trying these, so creative Alison! I will try both dairy free and butter versions…but i imagine that the browned butter thing sets these over the top!

    • Thanks Tessa! Let me know if you come up with a butter free version. I do think you substitute coconut oil and add salt for a pretty close replication.

  6. Ok getting ready to try this. Hope it taste good. Can I add choco flavored liquid Stevia.

  7. I’m going to rub coconut oil in the molds to aid in the removal of the candies….

  8. Cynthia Barger says

    Mine did not liquify at all. I used a Ninja. What did I do wrong. They do taste yummy. I even added a little water just in case my coconut was too dried out.

    • You may have needed to add a little bit of coconut oil, as your coconut may have been a bit more dried out. I’ve never used a Ninja, but I’ve been told they don’t render great nut butters, so maybe it was that. Either way, I’m glad they turned out for you!

  9. Lillian Simmons says

    Can’t wait to try this recipe! I don’t have any liquid Stevia, can I use the powder?

  10. I make these all the time although I put the coconut on a baking sheet and broil and watch carefully you dont burn. it happens quick.. then I make the coconut butter in the food processor and after its liquid I add coconut oil and stevia and a little vanilla and pour into molds.

  11. These turned out amazing. I used English toffee flavor stevia and I’m so glad I did! (Also, keep stirring! They really do toast up quick if you stop stirring) Super easy to make though. I left them in the mold in the freezer and just pop one out whenever I need a little treat. Thanks for sharing this recipe 🙂

  12. Totally adorable, especially the heart version!

  13. Question are there any substitutes for real butter as in can I use coconut oil vs butter?

    Thanks in advance

    • Ghee, coconut oil, or avocado oil will all work for you, but you might add a bit of salt, since the butter does contain a bit, and it helps to enrich the flavor.

      • I’m wondering about using grapeseed oil for these since it has kind of a buttery flavor. Anyone have thoughts on that? It’s that or coconut oil cuz I have to be dairy free.

        • Coconut oil is a much healthier oil than grapeseed. You can also use Ghee if you are casein and lactose intolerant (it is merely the oil of the butter with no casein or lactose present). Enjoy!

  14. Alison, these look amazing! Can’t wait to give them a try. Will be sharing on FB this week. Thanks for a delicious recipe! 🙂

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