Ingredients
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1 cup dry unsweetened shredded coconut
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¼ cup coconut oil, at room temperature
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3 tablespoons powdered erythritol sweetener (such as Swerve®)
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2 tablespoons lemon zest
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1 pinch sea salt
Directions
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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.
Nutrition Facts (per serving)
68 | Calories |
7g | Fat |
3g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 68 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 6g | 32% |
Sodium 22mg | 1% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 0g | 1% |
Vitamin C 1mg | 1% |
Calcium 3mg | 0% |
Iron 0mg | 2% |
Potassium 33mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.