Coconut Macaroons Fat Bombs

Serving Yields: 10

Nutritional Facts per Serving

● Net Carbs: 0.5 g

● Total Fats: 5 g

● Protein: 1.8 g

● Calories: 46


● Shredded coconut (.5 cup)

● Organic almond flour (.25 cup)

● Swerve (2 tbsp.)

● Coconut oil (1 tbsp.)

● Egg whites (3)

● Vanilla extract (1 tbsp.)

Preparation Method

  1. In a mixing bowl, blend the swerve, coconut, and almond flour until well combined.
  2. Warm the oil in a saucepan and stir in the vanilla.
  3. Place a medium-sized bowl in the freezer.
  4. Combine the oil into the flour mixture, mixing well.
  5. Put the whites of the eggs into the cold dish and whisk until stiff – foamy peaks are formed. Fold in the whites with the flour.
  6. Scoop the mixture into the muffin cups.
  7. Bake until the macaroons are lightly browned or about eight minutes.
  8. Cool before placing on a serving dish or store for later.