👩🍳 Instructions
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1
If your coconut butter is solid, gently warm the jar in a bowl of warm water or microwave in 15-second intervals until soft and scoopable. Stir well.
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2
In a medium-sized bowl, combine the 2 cups of unsweetened shredded coconut, powdered erythritol, and sea salt. Mix thoroughly until evenly distributed.
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3
Add the softened coconut butter and vanilla extract to the dry ingredients. Mix with a sturdy spoon or spatula. Continue mixing, pressing the ingredients together, until a thick, moldable mixture forms. It should stick together when pressed.
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4
Scoop out about 1 tablespoon of the mixture and roll it between your palms to form small, uniform balls. If desired, roll the formed balls in extra shredded coconut.
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5
Place the coconut balls on a parchment-lined plate or baking sheet. Refrigerate for at least 30 minutes, or until firm.
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6
Store any leftover keto no-bake coconut balls in an airtight container in the refrigerator for up to 1-2 weeks, or freeze for longer storage.
💡 Notes
Ensure you use coconut butter (creamed coconut) and not coconut oil for the correct texture. Adjust the amount of sweetener to your personal preference. For variations, consider adding a teaspoon of lemon zest, a pinch of cinnamon, or folding in sugar-free chocolate chips.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
14g
Saturated Fat
12g
Carbs
4g
Fiber
2.8g
Sugar
0.5g
Sodium
15mg
Cholesterol
0mg
