Keto diet explained in one sentence is pretty straightforward: One has to limit their intake of carbohydrates as low as possible and start burning fat as their primary fuel source. Coconut flour may help with that.
But what to do if you have a sweet tooth? You can’t just eat eggs and bacon as a dessert. You need to prepare yourself a real keto dessert.
Yes, keto diet is much more than just eggs and bacon! With a bit of imagination, you can make a keto version of almost any meal. But a dessert can be the trickiest course because you have to find a proper alternative to all those carbs in flours and sugars. Fat is obviously not a problem. Hooray!
So today we are going to talk about coconut flour and how to use in the keto diet, especially in keto desserts we all worship. We already discussed exchanging sugar for erythritol in our “Erythritol, the Sweet Ketogenic Diet Ingredient” article, so do check it out as well.
What is coconut flour?
Coconut flour is a low-carb, gluten-free baking alternative to wheat flour. It’s obviously a good source of fiber and protein. One ounce (on average) contains 107 calories, 3 grams of fat, 4.5 grams of protein, 11 grams of fibers, and 4 grams of sugars. According to the 2003 study published in The British Journal of Nutrition, increased amounts of coconut flour in baked goods are useful in lowering the glycemic index of the foods. So even if you are not a strict keto or low-carb follower, you should at least substitute some of your wheat flour with coconut flour in your next cookie batch and try to maintain a healthy level of blood sugar. Coconut flour is also rich with vitamins and minerals. Manganese, Calcium, Selenium, and Potassium for example, which is also good for you.
How is coconut flour made?
Manufactures use pulp of coconut to produce coconut flour. In fact, coconut flour is a byproduct made during the coconut milk making process. To make coconut milk, producers have to soak the coconut meat first. They process it and press the fluid out. The pulp that remains is later used and ground to what we know as coconut flour. Zero waste for the win!
Defatted coconut flour
Defatting is another step in producing coconut flour. Like the word suggests – fat is removed, and the coconut flour ends up not just less fatty but drier as well. Do note, though, that removing the fat also means removing THE GOOD fat.
Another “exotic” version of coconut is desiccated coconut. This is unsweetened and very finely ground coconut with almost no moisture. The main and most crucial difference between defatted coconut flour and desiccated coconut is the amount of fat. In defatted coconut flour, as the name suggests, the fat has been removed, whereas, in desiccated coconut, the fat stays. Desiccated coconut technically is not flour, but some do use it as flour. You can use it to sprinkle it over your next favorite keto cookies or coconut cake. Go ahead and make some homemade coconut butter out of desiccated coconut – it’s easy!
How and when to use coconut flour?
This can be a bit tricky, but it’s not rocket science. If you have never prepared anything with coconut flour, don’t just throw away your wheat flour and substitute it with coconut flour, because you will probably fail. Start with already established recipes and observe how it behaves and reacts with other ingredients. Do help yourself with the suggestions listed below.
5 things you need to know when baking with coconut flour:
- Coconut flour does not behave the same way as wheat flours, and you can not substitute it in 1:1 ratio. As a rule of a thumb, swap about 1/3 – 1/4 cup coconut flour for 1 cup of regular flour. Or even better – check our recipes without wheat flour.
- Coconut flour is super absorbent because it’s so high in fiber. You can provide extra moisture by adding more eggs, oils, or other liquids if needed.
- Coconut flour is clumpy. To avoid getting clumps when using coconut flour, sift it and mix it really well with other ingredients. And then repeat and mix everything a little more.
- Coconut flour is dense and can be dry. To avoid the dryness, add extra eggs or other moisture.
- You can use coconut flour as a substitute when frying or sauteing.
How not to use coconut flour?
A fellow blogger has a great article about it – It’s not you, It’s coconut flour. 19 times coconut flour destroyed something delicious. Her readers tried to substitute coconut flour for something else, but things didn’t work out as planned.
Coconut flour – conclusion
Coconut flour is keto friendly and is a beautiful ingredient. It is worthy of use in your kitchen. Check our keto recipes section and give it a try. You will not regret it!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|