👩🍳 Instructions
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1
Gently melt the coconut butter and coconut oil until smooth and liquid. Be careful not to overheat. You can use a microwave in 30-second bursts, stirring, or a double boiler.
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2
In a medium-sized mixing bowl, combine the unsweetened shredded coconut and powdered erythritol. Stir well to ensure the sweetener is evenly distributed.
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3
Pour the melted coconut butter, melted coconut oil, and vanilla extract into the bowl with the coconut mixture. Mix thoroughly until all the shredded coconut is well coated and the mixture comes together into a sticky, pliable dough. Using your hands can be helpful here to ensure everything is incorporated.
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4
Take approximately 1 tablespoon of the mixture and roll it between your palms to form a small, compact ball. If desired, roll the finished balls in extra unsweetened shredded coconut for a decorative finish.
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5
Place the rolled coconut balls onto a parchment paper-lined plate or baking sheet. Repeat until all the mixture is used.
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6
Refrigerate for at least 30 minutes, or freeze for 15-20 minutes, until the balls are completely firm and set. This allows the fats to solidify, giving them the perfect 'fat bomb' texture.
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7
Store any remaining Keto No Bake Coconut Balls in an airtight container in the refrigerator for up to 1-2 weeks, or in the freezer for up to 2-3 months.
💡 Notes
Adjust the amount of powdered erythritol to your preferred sweetness level. If the mixture is too crumbly, add a tiny bit more melted coconut oil until it's easy to roll. For a chocolate version, mix in 1-2 tablespoons of unsweetened cocoa powder with the dry ingredients.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
14g
Saturated Fat
12g
Carbs
4g
Fiber
2.5g
Sugar
0.5g
Sodium
5mg
Cholesterol
0mg
