COCONUT CREAM BARS
These bars are a delicious way to modify your Coconut Cream Keto Bricks to provide another unique flavor and texture!

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

 

DIRECTIONS:

Preheat oven to 350°

Line a cookie sheet with parchment paper and evenly spread coconut flakes. 

COCONUT FLAKES

Bake for 6-8 minutes or until it turns golden brown. Set aside to cool.

BAKED FLAKES

In a medium bowl, mix cooled coconut flakes, cream, oil, sweetener, and vanilla until a dough forms.

DOUGH

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.

FROZEN LOGS

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

DIPPED LOG

Place them onto a new sheet parchment paper and freeze for 10-15 minutes.

PRIOR TO FREEZING

Once they have chilled, the Keto Brick will turn into a shell over the soft center.

FINISHED BARS

Macros, per bar (5 bars):

Calories: 298

Fat: 29.2g

Protein: 4.6g

Total Carbs: 6.4g

Net Carbs: 2.5g

 

RECIPE BY:
Joe Trevino

follow him on INSTAGRAM


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