I agree with Vegan Kitten that lecithin is no problem, it has no carbs or protein. However, I have found that coconut oil is difficult to emulsify because it tends to solidify when you keep it in the refrigerator. You can emulsify it with lecithin or with cream and it does not separate at room temperature for several hours, but overnight, it tends to form a waxy skin where it floats to the top.
But I think I have a solution for you that is great. I have found that whole coconut milk
provides an excellent alternative to coconut oil. Actually the main ingredient in coconut milk IS coconut oil. The coconut oil is naturally emulsified in coconut milk and does not separate. It has a luxurious, creamy texure and a mild sweet flavor. You can add it into coffee or tea and it blends just like dairy cream, with no oily drops. Or you can dilute it with water to create a milk-like drink. You want to buy the "whole" coconut milk in the can, not the "lite" low-fat version. The brand I bought is Thai Kitchen premium unsweetened coconut milk. In a 1/3 cup serving, it has 14 grams fat, 3 grams carbohydrates, and 1 gram protein. This is well within the bounds of platinum calories!
You can use coconut milk as a topping with berries, or chill it to thicken it and use it like yogurt, flavored or unflavored.
And, what is more, you can also make "platinum ice cream"
by mixing 1 part coconut milk with 2 parts heavy whipping cream. First whip the unsweetened cream, then fold in the coconut milk, a little erythritol if you want to sweeten, and perhaps some vanilla extract or cocoa powder. Then chill or freeze:
Don't let it stand too long or it will get hard and start to crystallize, but if you freeze for just the right amount of time, it is indistinguishable from ice cream. (Or if you are sophisticated and have an ice cream maker, you could make a more freeze-stable version). This ought to satisfy even the strongest carboholic, while giving great AS! It is great for those days you just need some dessert, but don't want to get started on a carb binge. And unlike regular ice cream, platinum ice cream actually lowers your blood sugar, so it helps improve insulin sensitivity and protect against diabetes. (I have proven this on myself using a blood glucose meter: http://boards.sethroberts.net/index.php?topic=7511.msg96502#msg96502
). Don't eat too much -- remember that excessive CO makes some people queasy. But I have found it to be very filling, so your appetite is quickly satisfied. You should probably try a few spoonfuls at a time, maybe with berries or float in your coffee.
By the way, Nougat earlier brought up coconut milk, and I dismissed it without looking carefully. But on looking more closely, she was on to something, so thanks, Nougat.