top of page


Coconut Caramel Crunch (Topping or Cereal

Coconut Caramel Crunch (Topping or Cereal)

The temperature has been in the mid to upper 80's for over a week and I've been craving ice cream like crazy. The problem was that I was on vacation and there was no Keto/low carb ice cream available plus I like to put toppings on my ice cream and didn't have any available, so I had to be patient and wait until I returned home. Once home, I cooked up this topping and served it over my favorite Keto ice cream, Rebel brand. No, I don't get paid from Rebel, I just love their ice cream, so I thought I'd share my love with you.

The topping is cooked in a skillet so no need to turn on the oven either! The original recipe came from the where Gwen suggested it is like granola so I did try it with some almond milk and loved it as cereal too. Now I did change Gwen's recipe to eliminate the molasses and even tested it to make it dairy free and tree nut free for my followers with food sensitivities to those items. It is also great with almond flour and grass-fed butter. However you make it, you'll find it addictive as Gwen and I discovered.

Coconut Caramel Crunch (Topping or Cereal) Approx. 285 gm. 1/4 cup is 23 gm. 12.39 servings (1/4 cup) Less than 1.75 net carbs per 1/4 cup serving. 2 tbsp. butter or non-dairy butter 1/4 cup Brown Swerve or other zero carb brown sugar substitute (I use this brand) 2 tbsp. Pyure erythritol/stevia blend (or any dry sweetener equivalent to 1/4 cup sugar) or 1/4 tsp. caramel flavored stevia drops* (I used Vita-Cost brand caramel stevia drops) 1/4 tsp. caramel extract, butterscotch extract or maple extract* 2 cups unsweetened flaked or shredded coconut 1/3 cup almond flour, sunflower seed flour or sesame flour Himalayan Pink sea salt, to taste 1. In a large non-stick skillet over medium heat, melt butter. Add Brown sugar substitute and granulated sweetener or liquid stevia drops, cook and stir several minutes to melt. Stir in extract (if using), coconut and almond flour (or seed flour). Cook and stir until mixture turns golden brown, about 5 minutes; reducing temperature to medium-low, if necessary. Season to taste with sea salt. 2. Remove from heat and cool in pan. Transfer to an air-tight container. Store at room temperature for about 1 week or refrigerated for several weeks. Serving Suggestions: Serve as a topping on low carb ice cream, as a cereal, over yogurt, chia pudding or sprinkled on top of milk shakes or smoothies.

*If using caramel flavored stevia drops instead of granulated sweetener, do not add caramel or other extract. Servings: about 12 (1/4 cup) Nutrition Facts Serving size: 1 serving based on 1/4 cup Nutrition information calculated from recipe ingredients but does not include the sweeteners as they don't increase blood glucose or the extract or Himalayan sea salt .

Amount Per Serving Calories 98.2 Total Fat 9.82g Saturated Fat 7.1g Cholesterol 4.93mg Sodium 20.67mg Potassium 0.55mg Total Carbohydrates 3.23g Fiber 1.61g Sugar 0.75g Protein 1.31g

Featured Posts
Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon
bottom of page