Easy Keto Desserts: 60+ Low-Carb, High-Fat Desserts for Any Occasion by Carolyn Ketchum

Author:Carolyn Ketchum [Ketchum, Carolyn]
Language: eng
Format: mobi, epub
Publisher: Victory Belt Publishing
Published: 2018-07-02T16:00:00+00:00

2 cups unsweetened shredded coconut

½ cup powdered erythritol-based sweetener

3 tablespoons grass-fed collagen powder

½ cup plus 1 tablespoon coconut oil, softened, divided

¼ cup full-fat coconut milk

½ teaspoon coconut extract

3 ounces sugar-free dark chocolate, chopped

SWEETENER OPTIONS:

These bars rely on a powdered bulk sweetener for the right consistency.

1. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, whisk together the coconut, sweetener, and collagen. Add ½ cup of the coconut oil, the coconut milk, and coconut extract. Stir until well combined.

3. Press the coconut mixture firmly and evenly into the bottom of the lined baking pan and refrigerate until firm, about 1 hour.

4. In a heatproof bowl set over a pan of barely simmering water, stir the chopped chocolate and remaining tablespoon of coconut oil until melted and smooth. Spread the melted chocolate mixture over the chilled coconut base and allow to set, about 10 minutes.

5. Lift out by the overhanging parchment and cut into 16 bars.

STORAGE INSTRUCTIONS: Because there is no dairy in these bars, they can stay out on the counter for a few days, but they do get mighty soft that way. In the fridge, they can last for over a week. I prefer the flavor at room temperature, but they are good either way.

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