Mini Coconut Pies – A Bite-Sized Keto Treat!


Coconut is virtually a meals group in terms of an entire meals method to the ketogenic life-style. So, contemplate these Mini Coconut Pies my contribution to the scrumptious bandwagon – a chunk-dimension crispy coconut shell with a fluffy cream heart.

They’re an ideal little dessert to serve at any ceremonial dinner. They’re pleasant for ketoers and carb-lovers alike.

Mini Coconut Pies

Servings: 12

Prep Time: 10 minutes plus 30 minutes to sit back | Cooking Time: 10 minutes | Total Time: 50 minutes

Nutritional Facts: 3g Net Carbs|  174 Calories | 13g Fat | 7g Carbs | 3g Protein | 4g Fiber

Ingredients:

Steps:

  1. Preheat oven to 350 levels F.
  2. Grease the cups of a 12-count mini muffin tin with coconut oil.
  3. In a small bowl, whisk collectively the coconut flour, eggs, ghee, and 1 tbsp of sugar-free vanilla bean sweetener.
    mini coconut pies
  4. Divide the flour combination between the mini-muffin cups and pat into the underside of every cup.
    mini coconut pies
  5. Bake for 10 minutes. Allow to chill utterly, then take away the little coconut pie shells from the tin.
  6. In a small bowl, mix the coconut cream, shredded coconut, and the remaining 2 tablespoons of sweetener and blend totally.
    mini coconut pies
  7. Top every pie shell with about 1 tbsp of the cream combination.
  8. Chill the pies for not less than 30 minutes earlier than serving.
  9. Top with somewhat toasted coconut for those who want. Serve and luxuriate in!
    mini coconut pies
    Print
    mini coconut pies

    Mini Coconut Pies – A Bite-Sized Keto Treat!



    • Author:
      Amanda C. Hughes

    • Prep Time:
      10 minutes plus 30 minutes to sit back

    • Cook Time:
      10 minutes

    • Total Time:
      50 minutes

    • Yield:
      12 Servings 1x

    Description

    Coconut is virtually a meals group in terms of an entire meals method to the ketogenic life-style. So, contemplate these Mini Coconut Pies my contribution to the scrumptious bandwagon – a chunk-dimension crispy coconut shell with a fluffy cream heart.



    Instructions

    1. Preheat oven to 350 levels F.
    2. Grease the cups of a 12-count mini muffin tin with coconut oil.
    3. In a small bowl, whisk collectively the coconut flour, eggs, ghee, and 1 tbsp of sugar-free vanilla bean sweetener.
    4. Divide the flour combination between the mini-muffin cups and pat into the underside of every cup.
    5. Bake for 10 minutes. Allow to chill utterly, then take away the little coconut pie shells from the tin.
    6. In a small bowl, mix the coconut cream, shredded coconut, and the remaining 2 tablespoons of sweetener and blend totally.
    7. Top every pie shell with about 1 tbsp of the cream combination.
    8. Chill the pies for not less than 30 minutes earlier than serving.
    9. Top with somewhat toasted coconut for those who want. Serve and luxuriate in!

    Nutrition

    • Serving Size: 12
    • Calories: 174
    • Fat: 13g
    • Carbohydrates: 7g
    • Fiber: 4g
    • Protein: 3g

    Keywords: mini coconut pies

If you’re in search of new and thrilling methods to curb your cravings for sugar, then be sure you attempt my Berry Berry Good Cream Cheese Ambrosia recipe subsequent.

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