Friendsgiving dinners, office potlucks, a housed packed with hungry relatives—it's all about to go down this holiday season, but that doesn't mean you have to forgo your food goals. The whole Dang lineup is made up of healthy ways to indulge without derailing your diet, from snacking on our Sticky Rice Chips during family movie night to bringing a plant based Dang Bar along for a Turkey Trot race. And you don't have to skip dessert either. Our Coconut Chips offer a natural, whole food approach to your holiday sweets spread.

But for those keeping it strictly low carb this holiday season, three Keto-loving food bloggers riff off Dang Lightly Salted Coconut Chips in a layer cake, cookies, and pecan bars. See? You can have your Keto cake—and eat it, too!

Keto Pecan Bars 

Dang Lightly Salted Coconut Chip keto pecan bars

Sarah Klahr began eating a Keto diet to combat the chronic pain she was dealing with after a spinal cord and brain injury. Her blog, Klahr's Kitchen, documents her Keto friendly creations, including these low carb coconut pecan bars.

  • 10 tbsp unsalted butter
  • 1/3 cup Swerve granulated sugar 
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon zest
  • 2 1/4 cup almond flour
  • 1/3 cup Dang Lightly Salted Coconut Chips, ground
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 lb butter
  • 1 cup Swerve brown sugar, packed
  • 1/2 tsp lemon zest
  • 1/2 tsp orange zest
  • 1/8 cup heavy cream
  • 1/8 tsp Xanthan gum
  • 1/4 to 1/2 lb chopped pecans
  • 1/4 cup Dang Lightly Salted Coconut Chips, crumbled
  1. For the crust: Preheat the oven to 350°F. In a large mixing bowl, use an electric mixer to beat together the butter and Swerve granulated sugar, until the mixture is fluffy and well combined. Then beat in the eggs, vanilla, and lemon zest.
  2. In a separate mixing bowl, combine the crust dry ingredients (almond flour, baking powder, salt, and the salted coconut flakes that have been pulverized in a food processor into a flour-like substance).
  3. Use a spatula to stir the dry ingredients into the wet. Then pour the mixture into an 8x8 ungreased baking pan. Bake for about 15 minutes until crust is set, but not browned. Take out and cool while you make the topping!
  4. For the topping: combine the Swerve brown sugar, butter, and the lemon and orange zest in a large saucepan over low heat—stirring until melted. Once melted, turn up the heat till the mixture boils (for about 2-3 minutes). Be sure to stir often. Then take the saucepan off the heat and stir in the heavy cream, Xanthan gum, pecans, and salted coconut flakes. Allow mixture to thicken for a bit while the crust continues to cool.
  5. Then pour the pecan mixture over the cooled crust - stick back in the oven for 15-20 minutes, until the filling is set. (I sprinkled more coconut chips on top in the last 5 minutes of baking). Remove from the oven and allow to completely cool before cutting into bars.

    Keto Coconut Cream Cake

    Keto coconut layer cake

    Self-proclaimed "Ketogenic foodie" Patrick Maese shares recipes for low carb, high fat appetizers, entrees, and more on his blog. This Keto Coconut Cream Cake is his spin on a traditional three-layer cake that feels particularly holiday-centric with its snow-like tiers of coconut chips, cream, and a mixture of coconut and almond flours. Bonus: It takes just a little over an hour to make but is perfect for feeding a large group.



    • 3/4 cup or 1 1/2 stick of butter, softened
    • 1 cup granulated Lakanto Monkfruit Sweetener
    • 3 tsp vanilla extract
    • 1/2 tsp coconut extract
    • 1 1/2 cup sour cream
    • 1/2 cup coconut oil, melted
    • 7 large eggs, room temperature
    • 3 3/4 cup almond flour
    • 1/2 cup coconut flour
    • 3 tsp baking powder
    • 1 pinch salt


    • 1/2 cup Thai Kitchen coconut cream, chilled overnight
    • 16 oz cream cheese, softened
    • 1/2 cup or 1 stick unsalted butter, softened
    • 3/4 cup Swerve powdered sweetener, sifted
    • 1 tsp vanilla extract
    • 1 bag Dang Unsweetened Coconut Chips or toasted coconut flakes



    1. Preheat oven to 350°F and spray three 8" cake pans with coconut oil. Line bottom of cake pans with parchment paper and spray with coconut oil.
    2. In a stand mixer, add softened butter, sweetener, vanilla, and coconut extract and mix until fully incorporated.
    3. Add coconut oil and sour cream and continue to mix. While mixing add eggs, one by one, until fully incorporated.
    4. Add almond & coconut flour, baking powder, and salt, and mix untill completely. Batter will be of thick consistency, so you may need to use a paddle attachment.
    5. Transfer batter to cake pans and bake for 30 minutes. If toothpick comes out clean, cake is done. Let cool completely.
    1. Open chilled can of coconut cream and transfer the top layer of thickened coconut cream to a chilled mixing bowl (leaving the coconut water in the can). Whip coconut cream until fluffy. Transfer to bowl and place in refrigerator to stay cool.
    2. Combine cream cheese, butter, sweetener, and vanilla into mixer, and mix until combined.
    3. Finally fold the whipped coconut cream into the buttercream frosting.
    Cake Assembly
    1. Transfer one cake round to a cake stand and spread icing to the top. Perform the same with each cake layer.
    2. With an offset spatula, frost the remaining cake until covered in icing. Then cover the cake with toasted coconuts. I find adding a handful at a time and pressing them into the frosting works well.


    Magic Keto Cookie Bars

    Keto cookie bars

    Integrative nutritionist Lauren Dermott specializes in easy, healthy recipes you could make on a weeknight. These cookie bars are no exception, incorporating gluten free flour, Keto friendly nuts and grass fed butter, and our Coconut Chips. 


    • 2 cups almond flour
    • 2 tbsp coconut flour
    • 1 stick grass fed butter, melted
    • 1/2 cup monk fruit sweetener
    • 3 eggs, whisked
    • 3/4 cup Stevia-sweetened dark chocolate chips
    • 1 1/4 cup pecans, chopped
    • 1 1/4 cup Dang Lightly Salted Coconut Chips, chopped


    1. Preheat the oven to 350°F. Line a 9 x 5.5" baking pan with parchment paper and set aside.
    2. In a large mixing bowl, add all of the ingredients except the chocolate chips, pecans, and coconut chips. Stir to combine.
    3. Gently fold in 1/2 cup chocolate chips, 1 cup pecans, and 1 cup coconut chips, setting aside the rest for toppings.
    4. Transfer the dough to prepared baking pan. Spread batter into the pan. Top with additional chocolate chips, pecans, and coconut chips.
    5. Bake in preheated oven for 30 minutes or until the center is firm to touch.
    6. Remove from the oven and let cool completely before slicing into 15 squares.