If, like me, when following the keto diet you can find yourself craving something sweet, then this little recipe may be just what you are looking for. You can treat that sweet tooth without breaking your diet or having to feel guilty. The added extra is that they are super easy to make!
I discovered this recipe when my sweet tooth was calling to me a few weeks into the keto diet. I had been doing so well that I was determined not to give in and so wanted to find something keto-friendly and also delicious.
This little gem is useful for so many reasons. It’s easy to make, easy to transport, doesn’t need loads of ingredients and if you like coconut then you will love these. They are dairy-free, keto friendly and require no baking or cooking (just a little fridge time). These would also make the perfect gift as they are both delicious and look great too.
This recipe is all about the coconut. Coconuts are beneficial for health in a number of ways. They are high in manganese, which is great for the metabolism of carbs and proteins. They also contain MCT oil, which is shown to be good for heart health and may benefit in weight loss. They also are rich in antioxidants as is the Matcha (which contains 17 times more than blueberries!) On top of this, coconuts are also a great source of fibre, which aids bowel health. It’s worth mentioning, however, that coconut is also high in fat and calories so we always recommend consuming it in moderation. Also be aware that a lot of shredded coconut is sweetened, which hugely increases the sugar intake, therefore we always recommend using unsweetened or raw coconut.
- 128g Raw Coconut Butter
- 118ml Light Coconut Milk (canned)
- 1 tsp of vanilla extract
- 2 tsp of Kineta Matcha
- 83g Pea Protein Powder
- 83g unsweetened shredded coconut
- Dark unsweetened chocolate
- Melt the raw coconut butter into a pan and add the coconut milk (canned) and vanilla extract
- Into separate bowl add the Matcha and Pea Protein Powder
- Add the wet ingredients to the dry ingredients and fold together
- Add the shredded coconut
- Fold again
- Scoop the mixture using a cookie scoop and then roll between your palms into a round
- Put onto a parchment-lined baking sheet
- Put in the fridge for 2 hours
- Melt the Dark Chocolate
- Dip the balls in the chocolate to coat and then sprinkle with a little shredded coconut