Keto Coconut Bonbons Recipes

KETO COCONUT BONBONS RECIPE

Steps:

• Melt chocolate with coconut oil in a microwave for 45 seconds.
• Place 1/2 -1 tablespoon of melted chocolate in 12 small silicone molds. We need to cover the sides of the mold with chocolate. There are two easy ways to make it. One is to move the mold in circles for the chocolate to cover the sides, better with the chocolate still hot. Another way to do this is to help yourself with a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken. Refrigerate them for 10 minutes or until chocolate is hard.
• For the filling place coconut cream, vanilla extract, shredded coconut, and monk fruit into a blender and blend until combine. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
• Add 1-1 1/2 teaspoon of the filling in each bonbon. Then cover with melted chocolate to the top of the mold.
• Refrigerate for half an hour or until bonbons are hard enough to transfer them.

KETO COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
• Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
• Drop teaspoonfuls of cookie dough onto the baking sheets.
• Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.

KETO COCONUT BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C) and line an 8x8 baking pan with parchment paper.
• In a large bowl, mix the almond flour and the Besti brown together. Then add the melted butter, eggs, vanilla, and sea salt. Mix ingredients together until crumbly.
• Transfer the crust mixture to the lined baking pan and press down firmly with the back of a spoon. Set aside.
• Make condensed milk according to instructions here.
• In another large bowl, add 1 cup of shredded coconut and the condensed milk and stir, until combined.
• Pour the coconut filling over the shortbread crust and smooth the top with a silicone spatula.
• Sprinkle the remaining coconut flakes over the top.
• Bake the coconut bars for about 15 minutes, until the sides are slightly golden and coconut on top is a little toasted.
• Allow to cool completely before slicing.