Ingredients

The following ingredients have 10 Servings
  • 4 ounces light cream cheese (or whipped cream cheese (which is lighter and less fat), softened)
  • 1/4 stick organic butter (softened)
  • 1 pound sugar-free powdered sugar (such as Swerve brand, or can use regular organic powdered sugar)
  • 1 teaspoon vanilla
  • 1 cup unsweetened shredded coconut
  • 10 ounces semisweet or dark chocolate chips (use sugar-free for keto)
  • 1/2 teaspoon coconut oil
  • coarse sea salt (optional )

Instruction

  • Prepare a baking pan by lining it with parchment paper. In a large mixing bowl, add the cream cheese, butter, powdered sugar, vanilla and coconut. Using an electric mixer whisk together on low until combined.
  • Using a cookie scoop or teaspoon scoop out and roll into 1 to 2-inch balls or desired shapes and place on parchment paper lined baking pan. Place in the refrigerator for about 1 hour or the freezer for 20 minutes.
  • Melt chocolate chips with coconut oil in the microwave for 30 seconds to 1 minute. Mix until melted. Using a fork, poke coconut balls and roll in the melted chocolate. Using one or two forks, carefully lift each ball out of the chocolate and place on parchment lined pan.
  • Continue for each coconut ball and optional to lightly sprinkle a few with coarse sea salt for a salty/sweet taste. Let cool and the chocolate harden before eating. Store in an airtight container in the refrigerator for 2 weeks.