Need something new for your peanut butter and jelly sandwiches? Try this Chocolate Toasted Coconut Butter that’s low-carb and keto-friendly.
Preheat oven to 350 degrees Fahrenheit.
Spread the coconut chips in a thin layer on a baking sheet.
Bake the coconut for 10-15 minutes, stirring every 3 minutes.
Cool the coconut for 15 minutes.
Add the coconut to a blender and process until smooth and runny.
Add cocoa powder and sea salt and blend together until well mixed.
Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.
Serving Size 1 tbsp
Servings 36
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
