High-Protein Keto Toasted Coconut Cream Dessert
High-Protein Keto Toasted Coconut Cream Dessert
A thick coconut cream dip topped with toasted flakes — low carb, sugar-free, and ready in 40 minutes
This high-protein keto toasted coconut cream dessert is a no-bake bowl you can scoop or dip. Cream cheese, coconut cream, and vanilla protein powder whip into a thick filling, then toasted unsweetened coconut goes on top. Each serving has 12 g of protein and 4 g net carbs.
Low carb, sugar-free, and meant to be scooped with a keto cookie like the photo.
Why you’ll love this dessert
- 12g protein per serving
- Only 4g net carbs
- No oven for the cream
- Ready in about 40 minutes
- Toasted coconut on top
- Scoopable or dippable
Health notes
- High protein: Vanilla protein powder and cream cheese lift the macros.
- Low carb: Unsweetened coconut and coconut cream replace sugar pudding mix.
- Sugar-free: Powdered keto sweetener keeps it pale and smooth.
- Toasted topping: A few minutes in a dry skillet is all the coconut needs.
Key element — toast the coconut first
Raw flakes taste flat. Toast them until golden, then cool before sprinkling so they stay crisp on the cream.
Ingredients
Cream (6 servings)
- 8 oz (226g) cream cheese, softened
- 1 cup canned coconut cream, chilled
- 1 scoop vanilla protein powder
- ⅓ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- Pinch of salt
Topping
- ½ cup unsweetened shredded coconut, toasted
Swaps
- Higher protein: Keep the protein powder; don’t swap it for extra cream.
- Lighter: Use half Greek yogurt and half cream cheese.
- Dairy-free: Use dairy-free cream cheese.
- No protein powder: Add 2 extra Tbsp coconut cream (protein drops).
Instructions
| 1 | Toast the coconut. Stir shredded coconut in a dry skillet over medium heat 3–5 minutes until golden. Cool. |
| 2 | Beat the cream. Beat cream cheese until smooth. Add coconut cream, protein powder, sweetener, vanilla, coconut extract, and salt. Beat until thick and fluffy. |
| 3 | Spread. Spoon into a shallow serving bowl and smooth the top. |
| 4 | Chill and top. Chill 20–25 minutes. Sprinkle toasted coconut over the surface. Serve with keto cookies or spoons. |
Pro tips
- Use the thick cream from a chilled can of coconut milk if you don’t have coconut cream.
- Watch the skillet — coconut burns fast.
- Soft cream cheese prevents lumps.
- Chill before topping so the flakes sit on the surface.
- Macros do not include the cookie in the photo.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 220 |
| Protein | 12g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 18g |
| Sodium | 140mg |
Estimates based on cream cheese, coconut cream, protein powder, and toasted coconut, divided into 6 servings. Exact numbers vary with protein powder brand. Cookie not included.
Variations
Chocolate coconut
Beat 1 Tbsp cocoa into the cream.
Lime
Add lime zest and skip the coconut extract.
Cups
Divide into 6 ramekins instead of one bowl.
Crunch
Fold half the toasted coconut into the cream and sprinkle the rest on top.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover the bowl |
| Topping | Add before serving | Keeps the coconut crisp |
| Freezer | Up to 1 month | Thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this toasted coconut cream dessert
1. Protein per serving?
2. Net carbs per serving?
3. When should you toast the coconut?
4. About how long does this take?
5. Best way to store leftovers?
