What you’ll need:
½ coconut cream brick
1c unsweetened coconut flakes
1 can unsweetened coconut cream, water removed (chill one can of coconut milk overnight to let the cream and water separate; Thai Kitchen brand works best due to high-fat content)
1T monk fruit sweetener
1/2T vanilla extract
1T coconut oil, melted
Preheat oven to 350°
Line a cookie sheet with parchment paper and evenly spread coconut flakes.
Bake for 6-8 minutes or until it turns golden brown. Set aside to cool.
In a medium bowl, mix cooled coconut flakes, cream, oil, sweetener, and vanilla until a dough forms.
Once formed, make five logs by hand and place onto a sheet of parchment paper (or other non-stick material). Freeze until firm, about 10-15 minutes.
While those firm up, melt half a brick in a measuring cup (you’ll need enough room to dip the coconut logs). Once the brick has been melted, use either a long toothpick or fork to dip the log
Place them onto a new sheet parchment paper and freeze for 10-15 minutes.
Once they have chilled, the Keto Brick will turn into a shell over the soft center.
Macros, per bar (5 bars):
Total Carbs: 6.4g
Net Carbs: 2.5g
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