If Erika was choosing a flavoured chocolate it would always be coconut rough. She has always loved coconut and chocolate flavours together and decided to create a keto coconut rough. This keto coconut rough recipe doesn’t use any added sugar or sweetener as it gets it’s sweetness from the collagen powder and the small amount of sweetness in the 90% dark chocolate.
Did you love a golden rough or a coconut rough before embarking on your ketogenic journey? This keto coconut rough recipe will quickly become one of your favourite treat recipes.
Keto Coconut Rough
Keto coconut rough is one of those recipes that can be thrown together quickly with ingredients that are likely to be in most keto pantries. I would recommend having some collagen powder on hand for baking and for adding creaminess to add to hot drinks.
Using some keto friendly 90% dark chocolate (we prefer Lindt) and desiccated coconut as the base of this keto coconut rough recipe adds the classic flavours of a traditional coconut rough. By adding the coconut cream, it really ups the coconut flavours. I love the addition of the collagen powder as it adds some creaminess and sweetness.
We enjoyed making this as more of a slice/fudge than the more traditional cluster style coconut rough. It is easy to slice up and portion out. We have also stored any leftovers in the freezer and just take out a couple of pieces from the freezer the night before and you will have a treat ready for the next day.
We have been fans of Perfect Keto for a long time now. We have used their MCT oil powders and collagen powders in a few of our favourite recipes. We like the ingredients that Perfect Keto use and believe they have one of the premier keto brands on the market. Check out our favourite recipes using Perfect Keto products here –
- Fat bomb smoothie
- Nutella fat bombs
- Coconut collagen cups
- Bulletproof tea
- Keto hot chocolate
- Caramel and Peanut butter shake
Not only do Perfect Keto have great collagen and MCT powders, but we also love that they have now branched out to more food products. We love –
- Our favourite vanilla collagen powder is from Perfect Keto. You can use our code for 20% off – HAVEBUTTERWILLTRAVEL
- Don’t let the coconut cream come to the boil as it may split. It is best to remove it from the heat as soon as it comes to a simmer.
- We used a small tin 9in x 3in x 2in. Any small loaf tin will work.
- Stores well in the fridge for a week and we have stored any leftovers in the freezer.
- You could use individual moulds or a mini muffin tray if you have one rather than making it in a loaf tin and slicing it up.
- If you don’t have vanilla collagen powder you could use vanilla protein powder instead.
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
- We used a tin like this one
Keto Coconut Rough
This keto coconut rough is the perfect keto substitute for a golden rough or a coconut rough. It’s deliciously creamy and coconutty in flavour and wonderfully fudgy in texture. Keto coconut rough stores well in the fridge or freezer and is great to have on hand when you are wanting a sweet treat.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Salted Caramel Custard
- Keto Cheesecake Fluff
- Keto White Christmas
- Line a small loaf tin with non-stick paper
- Bring the coconut cream to a simmer in a small saucepan and then remove from the heat immediately. Try not to bring it to the boil as it may split.
- Add the collagen powder and salt into the coconut cream and whisk together until completely smooth with no lumps.
- Sprinkle the chopped chocolate into the warm coconut cream mixture and stir until the chocolate has melted and is combined. Then add in the desiccated coconut and stir through.
- Pour the mixture into the lined loaf tin and spread out evenly. Place in the fridge to set for at least 4 hours.
- Nce it is completely set, remove the coconut rough from the tin and slice into 24 pieces and it is ready to serve. It is best stored in the fridge or freezer.