Ingredients
1 1/2 cups unsweetened shredded coconut
1/4 cup coconut flour
1/2 cup unsalted butter, melted
1/3 cup erythritol (or allulose)
1 cup frozen blueberries (thawed and drained)
1 large egg
1 tsp pure vanilla extract
1/2 tsp baking powder
Pinch of sea salt
Instructions
In a large bowl, whisk together coconut flour, baking powder, sea salt, and sweetener.
Add melted butter, egg, and vanilla extract. Mix until a thick dough forms.
Fold in thawed blueberries and shredded coconut until evenly distributed.
Using a spoon or small cookie scoop, form 18 bite-sized portions and place on a parchment-lined tray.
Chill for 1 hour until firm and enjoy as a keto-friendly treat. Store in an airtight container for up to 5 days or freeze for longer storage.
Notes
Use aluminum-free baking powder for best texture.
Adjust sweetener to taste; 1/4 cup is a conservative estimate per serving.
Wrap individual bites in parchment paper if storing in the freezer.
For stronger flavor, use only shredded coconut in the recipe.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto, Low-Carb
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 140
- Sugar: 1g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg