Coconut Haystacks (Keto)
Servings: 12
Ingredients
- 1/2 cup coconut oil, melted
- 1/3 cup allulose
- 1 tsp vanilla
- 1 pinch sea salt
- 2 cups shredded coconut, unsweetened, lightly toasted
- 2 Tbs unsweetened cocoa powder for a chocolate version OPTIONAL
Instructions
- Line a baking sheet or platter with parchment paper. This is crucial step for easy removal.
- In a medium bowl, whisk together the coconut oil, allulose, vanilla extract, and salt until smooth. If making a chocolate version, whisk in the cocoa powder now until no lumps remain.
- Pour in the unsweetened shredded coconut. Use a spatula to fold and mix everything together until the coconut is evenly coated in the oil mixture.
- Using a small cookie scoop or two spoons, drop tablespoon-sized mounds of the mixture onto the prepared parchment paper. Using your fingers, scoot in any bits that crumble off to the sides of each stack.
- Place the baking sheet in the refrigerator for 20-30 minutes, or in the freezer for 10-15 minutes, until firm to the touch. If they crumble you just need to chill longer.
Notes
Nutrition: Calories- 179, Fat-18.1g, Carbs- 4.6g, Protein- 1.1g
Other keto add-ins: sugar free white chocolate chips, macadamia nuts, pecans