In NZ, coconut butter is also called creamed coconut. You wouldn't get the same texture grinding dessicated coconut - that would be more like coconut flour.

I only use baking soda (without the cream of tartar) usually, and for 1 loaf, I'd use no more than 1 to 1.5 teaspoons or you CAN taste it. If you have something acidic in your mix, that will activate the soda. I often use kefir, but if not, might add a tablespoon of apple cider vinegar.

Often the beaten eggs will be enough to give LCHF loaves a bit of a lift anyway.