THE low carb coconut butter Coconut oil is a delicious food that has been gaining popularity in recent times, stealing some of the fame of the already well-known coconut oil.

The main difference between the low carb coconut butter The difference between coconut and coconut oil is that while oil is just the fat extracted from the coconut, butter includes the meat of the coconut in dried form, with its fibers and proteins, thus giving it a nutritional advantage over coconut oil.

Honestly, I love coconut butter, it's delicious and healthy, but the problem can be the price. I've seen some options of this butter being sold for up to R$$50.00 per jar. But don't panic, we bring you the homemade recipe for it low carb coconut butter, very simple and easy to do.

Also, make your low carb coconut butter Coconut oil at home means you're in control and know exactly what's in it (i.e. no nasty chemicals or preservatives), and it also gives you the opportunity to reuse those glass jars you have stashed away in the cupboard.

So where and how can you use coconut butter? Well, the possibilities are endless, but here are a few suggestions:

Spread on toast or pancakes.

Sprinkled with fresh fruit pieces.

Eat it with a spoon straight from the jar (yeap, it tastes dangerously amazing).

Add to smoothies to make them creamy.

In cakes and cookies or fudges.

Blended with water to make unprocessed homemade coconut milk (you'll never want to buy store-bought again).

Low carb coconut butter isn't hard to make, but it does require a little patience (and a powerful food processor or blender). Here's how to make it and the steps involved.

Low carb coconut butter | Ingredients:

300 grams of dry or dehydrated whole shredded coconut – Attention! It cannot be moist, sweetened, defatted or partially defatted

2 tablespoons coconut oil or coconut fat (optional)

Low carb coconut butter | How to prepare

In a blender, add the grated coconut and turn on at low speed, always stirring with the spatula, pushing the coconut that is on the sides towards the center of the blade.

At first it seems like it won't work, because it takes a while to change appearance, but after about 10 minutes of beating you will notice that the oil is already releasing and the texture becomes more moist.

Continue beating and pushing the sides with a spatula so the blade can process the coconut.

After about 20 minutes of processing, the coconut will start to turn into a thick, greasy paste. You will easily see the natural shine.

At this stage you can continue beating until the butter becomes almost liquid, another 10-15 minutes, or you can speed up the process and add 2 tablespoons of melted coconut oil.

Beat the butter for another 2 minutes until the coconut oil helps it reach the desired consistency.

Now just transfer it to a glass or container of your choice and enjoy.

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