Homemade Coconut Candy Recipe

Low Carb Chocolate Coconut Fat Bombs Recipe

WebJan 24, 2020 · Melt the coconut oil and butter. In a medium bowl, combine the coconut flakes and melted butter and coconut oil. Add 1 tsp of …

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1. Melt the coconut oil and butter.
2. In a medium bowl, combine the coconut flakes and melted butter and coconut oil.
3. Add 1 tsp of vanilla and mix it until it's fully combined.
4. Sprinkle the mixture with the powdered Swerve sweetener and mix it again.

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Chocolate Dipped Keto Coconut Fat Bombs Keto Pots

WebSep 20, 2023 · Roll the coconut mixture into balls and freeze for 30 minutes. To make the glaze, melt the chocolate and coconut oil …

1. To make the balls, place the shredded coconut, coconut oil, butter, vanilla extract and sweetener in a food processor and process until combined.
2. Roll the coconut mixture into balls and freeze for 30 minutes.
3. To make the glaze, melt the chocolate and coconut oil together, in a double broiler or microwave, until smooth. If you microwave, stir every 30 seconds until the chocolate mixture is completely smooth.
4. Let it cool slightly.

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Keto Bounty Bars NoBake Coconut Bars Sweet As …

WebMay 27, 2015 · These low-carb bounty bars are as soft and sweet as the real bounty bars. If you have a really sweet tooth, you can adjust the …

1. Cover a 9-inch x 9-inch square pan with parchment paper. Set aside.
2. In a food processor, add melted coconut oil, desiccated coconut, erythritol, and canned coconut cream (shake can before use!).
3. Process for at least 1 minute on high-speed. You may have to process 20 seconds, stop, scrape down the bowl and repeat until it comes together into a fine wet coconut batter.
4. Press the raw dough onto the prepared pan, making sure there is no air left between the batter. I like to press the batter with my hands first and then flatten the surface with a spatula.

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Coconut Chocolate Fat BombsKETO Snack

WebMay 16, 2016 · Melt dark chocolate in microwave or on the stove in small sauce pan. Remove muffin pan from freezer. Place the fat bombs on a …

1. Melt coconut oil and nut butter in sauce pan on low heat until liquid.
2. Add maple syrup, vanilla and cocoa powder; stir until all mixed. (Try coconut shreds for extra texture)
3. Pour into mini-muffin pan lined with mini cupcake papers (approximately 1 Tablespoon each).
4. Place in freezer until set. about 30 minutes..

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