Ingredients
• 1 1/2 cups flaked coconut, unsweetened
• 1 cup coconut oil
• 1 cup extra virgin coconut oil
• 1 teaspoon cinnamon powder
• 1/8 tsp salt
• 2 tablespoons of powdered Erythritol
Preparation
1. Preheat the oven 350 F.
2. Arrange the flaked coconut evenly on a rectangular baking tray. Place in the oven and toast for 8 minutes strictly. Let it cool for 2–3 minutes.
3. Transfer the baked coconut into a blender and pulse until it has a smooth and runny consistency.
4. Add the softened coconut oil, vanilla, erythritol, salt,, and cinnamon. Blend well.
5. Pour the mixture with the tablespoon into an ice cube tray to get 12 servings. Refrigerate for at least 2–3 hours.
6. Ready. Serve and enjoy! Keep refrigerated.
Servings: 12
Cooking Times
Total Time: 15 minutes
Nutrition Facts (per serving)
Total Carbohydrates: 1,5g
Dietary Fiber: 1g
Net Carbs: 0,6g
Protein: 0,4g
Total Fat: 13g
Calories: 114
