Mini Coconut Pies – A Bite-Sized Keto Treat!


Coconut is virtually a meals group in the case of a complete meals strategy to the ketogenic way of life. So, take into account these Mini Coconut Pies my contribution to the scrumptious bandwagon – a chunk-measurement crispy coconut shell with a fluffy cream heart.

They’re an ideal little dessert to serve at any banquet. They’re gratifying 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 fully, 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 completely.
    mini coconut pies
  7. Top every pie shell with about 1 tbsp of the cream combination.
  8. Chill the pies for at the least 30 minutes earlier than serving.
  9. Top with somewhat toasted coconut should you need. Serve and luxuriate in!
    mini coconut pies
    Print

    Mini Coconut Pies – A Bite-Sized Keto Treat!

    mini coconut pies

    Coconut is virtually a meals group in the case of a complete meals strategy to the ketogenic way of life. So, take into account these Mini Coconut Pies my contribution to the scrumptious bandwagon – a chunk-measurement crispy coconut shell with a fluffy cream heart.

    • 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
    • Category: Dessert

    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 fully, 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 completely.
    7. Top every pie shell with about 1 tbsp of the cream combination.
    8. Chill the pies for at the least 30 minutes earlier than serving.
    9. Top with somewhat toasted coconut should you need. Serve and luxuriate in!

    Nutrition

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

    Keywords: mini coconut pies

    Did you make this recipe?

    Tag @wickedstuffed on Instagram and hashtag it #wickedstuffed

If you’re on the lookout for new and thrilling methods to curb your cravings for sugar, then you should definitely attempt my Berry Berry Good Cream Cheese Ambrosia recipe subsequent.

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