Keto Coconut Candies

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½ cup (125 g/4.4 oz) coconut butter,  

at room temperature

½ cup (110 g/3.9 oz) coconut oil,  

at room temperature

¼ cup (40 g/1.4 oz) erythritol or 

Swerve, powdered

1 teaspoon sugar-free extract of  

your alternative (equivalent to vanilla, lemon,

peppermint, or almond) 

Few drops liquid stevia, to style 


 FOR COATING (or use any Home made Darkish 

Chocolate recipe [page 32]):

3 ounces (85 g) extra-dark 90 %


1.2 ounces (35 g) cacao butter 


1.  To make the candies: In a bowl, mix the coconut butter, coconut oil,

erythritol, and flavoring extract. Combine till properly mixed. In order for you a 

sweeter style, add the stevia.

2. Fill a silicone sweet mould, silicone ice-cube trays, or mini muffin cups 

with about 1 tablespoon (15 g) parts of the coconut combination. Freeze for 

half-hour to 1 hour. 

3. To make the coating: Soften the darkish chocolate and cacao butter in a double

boiler, or heat-proof bowl positioned over a small saucepan full of 1 cup

(235 ml) of water, over medium warmth. Combine properly. Let the chocolate cool earlier than

use. It shouldn’t be sizzling, however ought to nonetheless be liquid. In case you are utilizing any of the

Home made Darkish Chocolate recipes (web page 32), chances are you’ll want as a lot as 

5.3 to five.6 ounces (150 to 160 g) to coat all of the fats bombs. 

4. Gently pierce every frozen sweet with a toothpick or a fork. Working one at a

time, maintain every sweet over the melted chocolate and spoon the chocolate

over it to coat fully. Flip the stick as you’re employed till the coating is 

solidified. Place the candies on a parchment-lined tray and drizzle any 

remaining chocolate over them. 

5. Refrigerate the coated candies for a minimum of quarter-hour to harden. Preserve 

refrigerated for as much as 1 month or freeze for as much as 3 months.

Keto Candies, ambreen jabeen shah,,

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