Ingredients
16
16 servings
- •1 cup dry unsweetened shredded coconut
- •¼ cup coconut oil, at room temperature
- •3 tablespoons powdered erythritol sweetener (such as Swerve®)
- •2 tablespoons lemon zest
- •1 pinch sea salt
Instructions
- Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.
Nutritional Facts
Per 16 servings
- Calories: 68
- Carbohydrate: 3g
- Fat: 7g
- Fiber: 1g
- Protein: 0g
- Sugar: 1g
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