Keto Coconut Joys

Ingredients

• 2 cups unsweetened shredded coconut
• 1/2 cup coconut oil (melted) or butter
• 1/4 cup powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• Pinch of salt
• Optional:
  • 12 whole almonds (to place inside each)
  • Low-carb chocolate chips for dipping or drizzling

🍯 Instructions

1. Mix the Base
   • In a mixing bowl, combine shredded coconut, melted coconut oil, sweetener, vanilla, and a pinch of salt.
   • Stir well until the mixture is evenly coated and sticky.
2. Shape
   • Use your hands or a small cookie scoop to form about 12 bite-sized balls.
   • If you like, press an almond into the center of each ball for a little crunch.
3. Chill
   • Place the balls on a parchment-lined plate or tray.
   • Refrigerate or freeze for about 20–30 minutes, until firm.
4. (Optional) Chocolate Dip
   • Melt some low-carb chocolate chips (microwave in 20-second intervals, stirring in between).
   • Dip the chilled coconut joys halfway into the chocolate or drizzle it over the top.
   • Return them to the fridge until the chocolate sets.

🌿 Storage

• Keep them stored in an airtight container in the fridge (they’ll stay firm and fresh up to 2 weeks) or in the freezer for longer storage.