Toasted Coconut Muddy Buddies

Toasted Coconut Muddy Buddies aka Puppy Chow

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One of my all time favorite desserts around the holidays is Muddy Buddies or Puppy Chow.  If you’re not familiar with Muddy Buddies/Puppy Chow it’s a recipe that covers Chex Cereal with cocolate and peanut butter and then coats it in powdered sugar.  Of course I needed to lower the carbs on this holiday treat.  Last year I made a version that used almonds, but this year I wanted to use my latest obsession, toasted coconut, instead.

A word of warning, these are addictive!  This has quickly turned into my go-to holiday recipe! 

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Toasted Coconut Muddy Buddies aka Puppy Chow_p

Toasted Coconut Muddy Buddies



  1. In a sauce pan over medium-low heat, melt chocolate, almond butter, and butter.
  2. Add vanilla and stir.
  3. Pour the chocolate mixture over the toasted coconut and stir to coat.
  4. Pour into a resealable bag and add powdered sweetener. Shake to coat.
  5. Spread onto parchment paper to cool.


Net Carb Count*: 2.40 g net carbs (for 1/4 cup)--makes 4 cups

Total Carb Count: 5.64 g total carbs (for 1/4 cup, plus the carbs for the sweetener)

*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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  1. Barbara Walker says

    I made this, and it is, indeed delicious; but mine never formed into anything but loose chocolate-coated coconut. I suppose there is a huge variation in quality of coconut, but do you have any suggestions?

    • Karen LowCarbOneDay says

      When you lay it out to cool don’t separate too much. Keep it clumpy when you put it in the powdered “sugar” too. If you pop them in the fridge the chocolate will melt the clumps together.

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