Toasted Coconut KETO Bombs
TOASTED COCONUT fat bombs!! These are super rich, tasty and totally hits the spot, especially if you're trying to hit your fat macros for the day. I’ve discovered this butter flavoured coconut oil (pictured above) by @nutiva - it’s a great ghee or butter alternative that tastes amazing. However, ghee or grass-fed butter instead will work in this recipe as well.
Also, if you have coconut butter you can use that instead of toasting and blending the coconut to make your own butter. But it is a great way to make it if you don’t have pre-made coconut butter on hand!
I'm having issues with my current recipe plug-in so please bare with me :) I'll have to post the ingredients and directions old-school style!
1 1/2 cup desiccated, shredded coconut or flaked coconut, unsweetened
1/4 cup coconut oil
1/4 cup butter flavoured coconut oil seen above
1/4 tsp cinnamon
Pinch of salt
2-3 tbsp of powdered erythritol/stevia mix
Do it up:
Preheat oven to 350F. Spread shredded coconut on baking sheet. Place in oven and toast for 5-8 mins until light golden brown. Mix once or twice to prevent burning
2.transfer to blender and pulse until smooth, it will be a smooth and runny consistency (much like melted coconut butter)
3. Add the softened butter flavoured coconut oil
4. Add cinnamon and optional stevia, salt and mix well
5. Pour into mini cupcake tins, ice cube tray or any silicone mole you have (I used a flower mold in this case 😊🌸). You should be able to fill each one with two tablespoons of the mixture and get 12 servings. Place in freezer for at least 30 mins
7. When done, keep refrigerated. Coconut oil get very soft once at room temp! Enjoy!! 🥥
Per serving (2 tbsp)
Total carbs: 2.6g | Net carbs: 0.7g | Protein: 1.9g | Fat: 9.6g