Low-Carb Coco Bites
Rikke SvartangenLow-Carb Coco Bites
Low-Carb Food Co
12
20 minutes
2 hours
151
American
Snacks
Shredded coconut, coconut oil and powdered erythritol rolled into bites and dipped in melted sugar-free coconut chocolate. Using powdered rather than granulated sweetener is what keeps the texture smooth, because granules never fully dissolve in a mixture with this little moisture and you end up with a gritty bite. The lukewarm water is added a spoonful at a time until the mixture just holds together when squeezed. Two hours in the fridge sets them properly before dipping. The batch makes twelve at 1.6g carbs, 11g fat and 2g protein each. They keep for a week refrigerated and are better eaten cold, straight from the fridge.
Ingredients
170g Shredded Coconut
3 tbsp Coconut Oil
3 tbsp Powdered Erythritol
2 tbsp Water (lukewarm)
100g Funky Fat Choc Coconut
Directions
In a big bowl mix the coconut and sweetener. Then add the melted coconut oil and water. You should end up with a humid but not wet mixture.
Roughly chop the chocolate and melt in the microwave (be careful so it doesn't burn!)
Make the coconut mixture into balls with your hands. Then dip them in the chocolate until they are covered.
Place onto parchment paper.
Let them cool in the fridge for at least 2 hours.
