No-Bake Tropical Cream Cheese Bars

    Large amounts of pineapple are not easily used on the ketogenic diet. The flavor and natural sweetness of the pineapple is highlighted in this easy to make treat. Make in batches and freeze.

    15 g cream cheese, Philadelphia brand

    6.5 g coconut oil

    12.4 g fresh pineapple, pureed or minced very fine

    6g dried, shredded coconut, unsweetened

    Optional: 3–5 drops of flavor such as Pina Colada, Bickford

    After measuring all ingredients, melt the cream cheese and coconut oil together in a small mixing bowl. Add the pineapple and coconut and stir very well to combine. Spoon into silicone candy molds or spread on wax paper. Freeze until the mixture has hardened. Store each serving in a plastic baggie in the freezer. These will soften if allowed to come to room temperature.