Keto New Year’s Coconut Bites
⏱ Prep: 15 min🍳 Cook: 5 min✅ Ready: 20 min
165
Calories
1.6g
Net Carbs
3.5g
Protein
15.7g
Fat
⏱ Prep: 15 min🔥 Cook: 5 min⏰ Ready: 20 min
How to Make It
Step 1
Add the butter and powdered erythritol to a mixing bowl. Ensure that the butter is at room temperature and soft. Mix using a hand-held mixer until creamy and smooth.
Step 2
Add in the almond flour, salt, vanilla extract and cardamom seeds. Mix until well combined. Fold in the chopped walnuts.
Step 3
In a pan over medium heat, toast coconut shreds until evenly golden. Scoop the dough into a silicone muffin mold and top with toasted coconut shreds. To ensure the coconut shreds stick on the muffins, press down gently using the back of a spoon or measuring cup.
Step 4
Transfer the muffins to a freezer to set them for 30 minutes. Garnish with fresh rosemary sprigs and enjoy with family and friends.
Ingredients
- Almond flour – 1 cup
- Butter – 0.25 cup
- Powdered Erythritol (Icing Sugar) – 0.33 cup
- Vanilla extract – 0.5 tsp
- Walnuts – 0.33 cup, chopped
- Cardamom – 0.5 tsp, ground
- Salt – 1 dash
- Coconut, dried, shredded or flaked, unsweetened – 0.25 cup, shredded
- Rosemary sprig – 1 sprig