Keto Matcha Coconut Butter

Keto Matcha Coconut Butter

Coconut butter recipe & content provided by Rosie Tran, Kale In The Clouds

Sweet coconut butter just got supercharged, thanks to earthy matcha green tea and high-energy Brain Octane. In case you haven’t hopped on the coconut butter train, this is one keto condiment you will want to try right away.

Coconut butter is naturally sweetened and made with just one ingredient: Coconut! When blended, it transforms into a creamy treat, perfect to use as an icing, dip, or sweet spread. For sugar cravings, you’ll want this coconut butter on-hand at all times.

Related: Keto Iced Matcha Latte

But plain coconut butter gets even better. This recipe also incorporates antioxidant-rich matcha powder for a sugar-free upgrade. Compared to normal green tea, matcha is high in l-theanine, which may help you stay focused on tough tasks.[1] And with added mental clarity from Brain Octane, this creamy coconut butter becomes a superfood spread you’ll want to enjoy on everything.

Homemade coconut butter: Tips for blending & serving

Homemade coconut butter can be tricky to create, so it’s important to use the right equipment. You’ll need a high-powered food processor (or blender with a tamper) to pulverize the shredded coconut into a buttery consistency. Container size matters, too: Make sure it’s not too wide so your blades can keep chopping the coconut after it reduces in volume. If the coconut alone won’t turn into butter, add the Brain Octane and keep blending — it should move things in the right direction.

This coconut butter makes a delicious fruit dip and tastes wonderful on its own. You can also blend it into smoothies, spread on pancakes or keto bread, or swirl onto keto ice cream for the perfect balance of sweet and earthy flavor.

This creamy coconut butter recipe combines coconut with earthy matcha and Brain Octane for a fat-fueled and naturally sweet spread.

Keto Matcha Coconut Butter

Start to Finish: 10 minutes


  • 2 cups unsweetened shredded or desiccated coconut
  • 2 teaspoons ceremonial grade organic matcha powder
  • 1 tablespoon Brain Octane Oil or coconut oil


  1. Add shredded coconut to a food processor and blend on medium to high speed for 5-10 minutes, or until consistency is runny and creamy. If too much time passes and butter still hasn’t formed, add Brain Octane and keep blending.
  2. Add matcha powder and Brain Octane (if not already used). Blend again for another minute to mi.
  3. Store in a glass jar on your countertop for up to two weeks (butter may solidify).

Serves: 16

Nutritional Information (Per Serving):

  • Calories: 118
  • Protein: 1g
    Total Carbs: 4g
  • Fiber: 2g
  • Sugars: 1g
  • Sugar Alcohols: 0g
  • Net Carbs: 2g
  • Total Fat: 11g
  • Saturated Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Potassium: 170mg

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