👩🍳 Instructions
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1
In a medium-sized mixing bowl, combine the unsweetened shredded coconut, melted coconut oil, and erythritol.
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2
Add the softened coconut butter and vanilla extract to the bowl. Mix thoroughly until all ingredients are well combined and a thick, uniform mixture forms. It should be pliable enough to roll.
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3
Using a tablespoon or small cookie scoop, portion out the mixture. Roll each portion between your palms to form bite-sized balls.
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4
Place the formed coconut balls on a baking sheet lined with parchment paper.
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5
Refrigerate for at least 30 minutes, or freeze for 15 minutes, until firm. Serve chilled.
💡 Notes
Store leftover keto no bake coconut balls in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months. Feel free to add a pinch of salt to enhance flavors or a teaspoon of lemon zest for a bright twist.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
14g
Saturated Fat
13g
Carbs
4g
Fiber
3g
Sugar
1g
Sodium
5mg
Cholesterol
0mg
