Delightful Keto-Friendly Israeli Dessert: Chocolate Almond Coconut Bites

Allergens

Tree Nuts (Almonds)

Ingredients

• 1 cup unsweetened cocoa powder 1/2 cup granulated erythritol (or keto
• friendly sweetener) 1/4 cup coconut flour 1/4 teaspoon sea salt 3 large eggs 1/2 cup unsweetened almond milk 1/3 cup coconut oil, melted 1 teaspoon vanilla extract 1/2 cup chopped almonds, divided 1/2 cup unsweetened shredded coconut, divided

Instructions

1. a. Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with silicone baking cups. b. In a large bowl, whisk together cocoa powder, erythritol, coconut flour, and sea salt. c. Add eggs, almond milk, melted coconut oil, and vanilla extract. Mix until well combined. d. Fold in half of the chopped almonds and half of the shredded coconut. e. Fill each muffin cup 3/4 full with the mixture. Sprinkle remaining almonds and shredded coconut on top. f. Bake for 18 20 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.

Chef’s Insight

To enhance the aroma, add 1/4 teaspoon ground cinnamon or a pinch of nutmeg to the mixture.

Notes

Be sure to use unsweetened cocoa powder and keto-friendly sweetener for a low-carb dessert.