Craving a decadent, chocolatey treat that won’t derail your low-carb lifestyle? Look no further! These Keto Chocolate Coconut Bites are your new best friend. Imagine a rich, creamy coconut filling studded with crunchy hazelnuts, all enrobed in a luscious dark chocolate shell with a hint of bright lemon zest. The best part? Your Instant Pot does most of the work, making this a surprisingly simple and quick recipe. Get ready to satisfy your sweet tooth the smart way!
Ingredients
• For the Coconut Filling
• 1 cup (85g) shredded unsweetened coconut
• ½ cup (120ml) heavy whipping cream
• 2 tbsp (15g) unsweetened cocoa powder
• 4 tbsp (57g) butter
• 1 tsp (5ml) vanilla extract
• 1 tsp stevia powder, or to taste
• ¼ tsp salt
• 1 tbsp (10g) hazelnuts, minced
• For the Chocolate Coating
• 1 cup (170g) dark chocolate chips or chunks, 80% cocoa or higher
• 2 tbsp (30ml) heavy cream
• 1 tsp freshly grated lemon zest
• 1 tbsp shredded coconut, for topping
Instructions
1. Directions
2. (Total Time: 20 MIN| Serves: 5)
3. Place the butter in the Instant Pot insert and select the ‘Sauté’ function. Stir with a wooden spatula until the butter is completely melted.
4. Stir in the heavy whipping cream, cocoa powder, vanilla extract, and stevia powder. Heat the mixture gently, stirring constantly, but do not allow it to come to a boil. Press ‘Cancel’ to turn off the heat.
5. Carefully transfer the chocolate mixture to a large mixing bowl. Add the shredded coconut, salt, and minced hazelnuts. Mix until everything is well combined and set aside.
6. Clean the Instant Pot insert and pour in 1 cup of water. Place the metal trivet inside.
7. In a small, oven-safe ramekin, combine the dark chocolate, 2 tbsp of heavy cream, and the lemon zest. Place the ramekin on top of the trivet.
8. Secure the Instant Pot lid, set the steam release handle to ‘Sealing,’ and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 2 minutes on ‘High’ pressure.
9. Once the cooking time is complete, perform a quick pressure release by carefully moving the handle to ‘Venting.’ Once the pin drops, open the lid and remove the ramekin. Stir the chocolate mixture until it is smooth and glossy.
10. Coat the bottom and sides of an ice cube tray or silicone candy mold with a layer of the melted chocolate. Spoon the coconut mixture into each cavity, pressing it down gently. Top with the remaining melted chocolate to seal.
11. Sprinkle the tops with the extra shredded coconut and let them cool to room temperature.
12. Refrigerate for at least 2 hours, or until completely firm, before popping them out of the molds. Enjoy your delicious keto treats!
Nutritional Information
• Per Serving
• Calories: 236
• Total Fat: 22.7g
• Net Carbs: 6.4g
• Protein: 2.1g
• Fiber: 2.9g
Pro Tips
• Pro-Tips for Perfect Coconut Bites
• For a deeper, nuttier flavor, toast the shredded coconut in a dry pan over medium heat for 3-5 minutes until lightly golden before adding it to the filling.
• Silicone candy molds work wonderfully for this recipe and make for easy removal and fun shapes. Lightly grease them for the best results.
• Don’t have an Instant Pot? Melt the chocolate and cream for the coating in a double boiler on the stove or in the microwave in 30-second intervals, stirring in between.
• Store your finished bites in an airtight container in the refrigerator for up to one week to maintain their freshness and firm texture.
FAQ
Q: Can I make these keto bites without an Instant Pot
A: Yes, you can. To make the coating without an Instant Pot, melt the chocolate and cream in a double boiler on the stove or in the microwave in 30-second intervals. The filling can be prepared in a saucepan on the stovetop over low heat.
Q: What kind of chocolate is best for this keto recipe
A: For the best keto-friendly results, use dark chocolate chips or chunks with a cocoa content of 80% or higher. This ensures the bites remain low in sugar and net carbs.
Q: How should I store these chocolate coconut bites
A: Store your finished bites in an airtight container in the refrigerator to maintain their freshness and firm texture. They will keep for up to one week.
Q: Can I use a different kind of nut in the filling
A: Absolutely. While the recipe calls for minced hazelnuts, you could easily substitute them with other low-carb nuts like almonds, pecans, or walnuts for a different flavor and texture.
