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Incredible vegan flourless 2-ingredient coconut biscotti, made with unsweetened flake coconut and a bit of sweetener. They are naturally grain-free, gluten-free, nut-free, oil-free, and keto-friendly!

2-ingredient coconut biscotti stacked on a white plate
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Flourless Coconut Biscotti that is Vegan & Keto Friendly

Success is always satisfying, but it’s even sweeter when it stems from failure.

Case in point, these biscotti.

My original intention? Create a coconut flour biscotti free of nuts and eggs. I have attempted (and failed) this feat before, but a recent request from a reader sent me back to the testing bowl.

I tried. And tried. And tried again. I am getting closer, but I am still unsatisfied with the results. My attempts were all too hard, too soft, too convoluted, or too…yucky.

But in the course of my trials, I stumbled upon a technique that led to a different coconut biscotti altogether.

Here’s how I landed upon this idea. My coconut flour biscotti attempts this time around involved combining the flour with ground, unsweetened coconut flakes (shredded coconut). My thought was that it would lend structure and fat without the need for additional starches or fat.

I was wrong. Or, to be generous to myself, wrong so far. But, upon reflection of my failures, I realized that my initial combination of ground coconut, sweetener and a bit of water stuck together. Like dough. Could that combination, alone, work to make biscotti.

After my first test batch, the answer was a resounding YES!

Gaze upon these golden biscotti, made with 2 ingredients. They are SPLENDID!

Healthy coconut biscotti on a wire cooling rack with a floral napkin alongside

Healthy Highlights of 2-Ingredient Coconut Biscotti

These delectable biscotti are:

  • Vegan
  • Nut-free
  • Oil-free
  • Grain-Free
  • Gluten-Free
  • Paleo
  • Keto (just sub the coconut sugar for a keto-friendly brown sugar alternative)

Ingredients for 2-Ingredient Coconut Biscotti

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

To make these toasted coconut wonders, you need nothing more than:

  1. unsweetened flake coconut or shredded coconut (any size)
  2. coconut sugar

You will also need a few tablespoons of water and (optional) salt.

How Can I Make these Flourless Biscotti Keto?

Making the biscotti keto is as simple as swapping the coconut sugar for a keto-friendly brown sugar substitute (e.g., Sukrin Gold).
The 2 ingredients for coconut biscotti, unsweetened coconut flakes an coconut sugar

How to Make 2-Ingredient Coconut Biscotti

Note that the complete directions are also in the recipe card below.

Here’s how to make a batch of these biscotti for yourself.

Step 1: Process the unsweetened coconut into a paste (“coconut butter”)

First, place 10 ounces (I used two 5 ounce bags) of unsweetened flake coconut (note that sometimes this will be labeled as shredded coconut) in a food processor or high-speed blender. Blend, stopping often to scrape the bottom and sides, until the mixture comes together like a nut butter (the coconut oils will release), but the mixture still has some texture. Like so:

Making the coconut “butter” goes pretty quickly in a high speed blender, but will take close to 3 or 4 minutes in a food processor.

Note that I am going by weight, not cups. The reason is that a cup measure for flakes can differ dramatically depending on the brand and the size of the flakes. Best to go by weight.

Step 2: Add the Sweetener & Water

Scrape the coconut into a medium bowl and add 3 tablespoons of sweetener (coconut sugar or keto-friendly brown sugar alternative), 3 tablespoons water, and salt, if desired. I think a smidge of salt enhances the flavor tremendously; 1/8 teaspoon is just right to me.

Step 3: Shape the Mixture into a Log

Upend the contents of the bowl onto a parchment paper-line  baking sheet. You can nudge the mixture in the direction of the rectangle you are about to make.

Use your hands, and the parchment paper (lift the long sides up and around the dough), to press and compact the dough into a rectangle. Smoosh and press!

The final log should be about 12 inches long, 3 inches wide, and just over 1/2-inch thick. It’s worth pulling out a ruler :).

You can work the dough into shape as much as you like, it will not hurt the outcome of the biscotti.

Step 4: Bake the Biscotti Log

Bake the log in a preheated oven (3o0F) for 18 to 20 minutes until golden brown and the center of the dough log feels somewhat set (it will not be hard, but it should not feel wet at all).

Step 5: Refrigerate the Baked Log Before Cutting

Remove from the oven, turn the oven off, and completley cool the log on the sheet. The next step is key for successful slicing (it applies to all biscotti recipes, especially if you want crisp, clean slices):  refrigerate the log until it is cold!

You can even bake the log a day in advance and then complete the slicing and second bake the next day.

Step 6: Cut the Log into Individual Biscotti

Cut the biscotti into twenty-two 1/2-inch slices (you will have two little end pieces, which are reserved for the baker to eat immediately :)).

loaf of baked coconut flour biscotti, partially cut into individual pieces

Step 7: Bake the Biscotti a Second Time

Time to send the biscotti back to the oven for a second bake. You can use the same piece of parchment paper to line the sheet. Position the cookies cut sides down and bake in a preheated 200F (95C) for 30 minutes.

Turn off the oven, leaving the biscotti in the oven for 1 to 2 hours longer to cool (and dry out further).

Making these is worth the wait, as they are seriously delicious.

stack of 4 coconut biscotti on a blue floral napkin

These biscotti do not need any enhancements, but do not let that stop you from adding some anyway!

For example, a teaspoon of vanilla extract, 1/2 teaspoon of almond extract, 1 to 2 teaspoons of finely grated citrus zest, or 1/2 to 3/4 teaspoon of ground spices (e.g.,  ginger, cardamom, allspice). My favorite combo? Lime zest + ginger. Oh la la.

Alternatively, or in addition, consider a drizzle or dunk of premium dark chocolate. Yes, please.

Happy baking, everyone!

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Flourless 2-Ingredient Coconut Biscotti (Vegan, Oil-Free, Keto Option)

Flourless 2-Ingredient Coconut Biscotti (Vegan, Oil-Free, Keto Option)

Yield: 22 biscotti
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Healthy 2-ingredient coconut biscotti, made with unsweetened flake coconut and a bit of sweetener. They are naturally grain-free, gluten-free, nut-free, vegan, oil-free, and keto-friendly!


  • 10 ounces (284 g) unsweetened flake or shredded coconut
  • 3 tablespoons (27 g) coconut sugar (see notes for keto option)
  • 3 tablespoons water
  • Optional: fine sea salt


  1. Preheat oven to 300F (150C). Line a large cookie sheet with parchment paper.
  2. In a food processor or high speed blender, process the coconut flakes, stopping to scrape the sides and bottom of bowl multiple times, until the coconut begins to turn creamy (like a butter), but not entirely smooth (see photo).
  3. Transfer the coconut "butter" to a large bowl and stir in the coconut sugar, water, and optional salt (I added 1/8 teaspoon).
  4. Scrape dough into a mound in the center of the prepared cookie sheet. Shape dough into a firmly compacted log that measures roughly 12 inches long, 3 inches wide, and just over 1/2 an inch high. Use the parchment to press and compact the mixture into shape.
  5. Bake in the preheated oven for 18 to 20 minutes or until light golden brown and the center is set & firm to the touch (it will not be hard).
  6. Remove from the oven, turn oven off, cool completely on sheet, and then refrigerate at least 1 hour until cold. Using parchment paper, lift log onto a cutting board.
  7. Preheat oven to 200F (95C). Slide log off of parchment paper and place paper back on cookie sheet.
  8. Using a sharp knife, cut log crosswise and slightly diagonal into 20 biscotti. Place slices cut sides down on the lined cookie sheet.
  9. Bake biscotti for 30 minutes longer. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them).
  10. Eat and enjoy!


Storage: Store the cooled biscotti in the refrigerator for 3 weeks or the freezer for up to 6 months.

Keto Variation: Replace the coconut sugar with an equal amount of ketogenic brown sugar alternative sweetener (one that is measure for measure equivalent to sugar). For example, Swerve or Sukrin Gold. The keto macros, per biscotto, are as follows [carbohydrates: 3.4 g, sugars: 0.9 g, the remaining macros are the same]

Sweetener: Feel free to use an equal amount of your favorite granular sweetener, including brown sugar or granular sugar alternative.

Nutrition Information
Yield 22 Serving Size 1 biscotto
Amount Per Serving Calories 92Total Fat 8.6gSaturated Fat 7.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 17.5mgCarbohydrates 5.2gFiber 1.7gSugar 2.6gProtein 0.9g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Hi Camilla,

    I am so excited to try this recipe! I want to add some nuts to it… should I blend the nuts with the coconut or should I leave them whole/pieces? Thanks so much!

  2. Hi Camilla,

    I’m really excited to try this recipe since the almond flour shortbread cookies, chocolate quinoa oat muffins, and almond coconut flour blondies were a HUGE hit. None of these treats last more than 2 days in our home. SO SO SOOOO GOOD. THANKS!
    For this biscotti could I use dessicated coconut since it’s what I have on hand?
    Thanks again for these wonderful recipes. I started baking because of your blog ?

    1. Hi Kanika,
      Oh yes, you can definitely use dessicated coconut; the only difference between it and flaked is the cut. Just be careful when toasting it as it may take less time (because of the smaller size pieces).

      You made my day re: inspiring you to bake!!! 🙂

    1. Ho Thomas–yes! Flakes and shredded coconut are the same and can be used interchangeably here. Thanks for bringing this up, I will make changes in the recipe to indicate that both are fine. 🙂

  3. It sounds amazing! I did have a question though.. Can you use the meat from a fresh coconut as long as it’s the right weight, but leave out the water since it wouldnt be dry like in the package?

    1. Hi Jena! I am not sure of how much water is removed from fresh coconut by weight, so it could take quite a bit of experimenting to figure out the proportions. Moreover, I am not sure if you can create the “butter” from fresh coconut in the way that you can from fresh. I am sorry I cannot help out more with this, I have not baked with fresh coconut.

  4. Looks fabulous! Do I understand correctly that after the first bake you leave it in the oven (turned off) to cool – or do you take them out the first time?
    Thanks so much for all your delicious recipes!

    1. Thanks for pointing this out, Diane, I went back and looked at my wording and it was definitely ambiguous. I have changed the wording; you take the biscotti out of the oven at the end of the first bake. Thank you!