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No-Bake Lemon Coconut Cups – vegetarian recipe
Stav Kogan

No-Bake Lemon Coconut Cups

These No-Bake Lemon Coconut Cups are a burst of bright, zesty flavor in a creamy, melt-in-your-mouth bite. Perfect for a quick keto-friendly dessert or a healthy fat-fueled snack, they come together with just five simple ingredients and a blender.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 serving
Calories: 69.9
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (80 g / 2.82 oz) unsweetened shredded coconut
  • 1/4 cup (60 ml) coconut oil, melted
  • 3 tbsp (36 g / 1.27 oz) powdered erythritol sweetener
  • 1 tbsp (15 ml) lemon zest
  • 1 pinch salt
  • For a deeper, nuttier flavor, lightly toast the shredded coconut in a dry pan until golden before blending.
  • Use silicone molds or liners for effortless removal once the cups have set.
  • For an extra pop of citrus, add 1/4 teaspoon (20 ml / 0.7 fl oz) of pure lemon extract along with the zest.
  • Store these cups in an airtight container in the refrigerator for up to a week or freeze them for up to 3 months.

Method
 

  1. Directions
  2. Add the shredded coconut to a high-powered blender or food processor.
  3. Blend on high for 10-15 minutes, scraping down the sides as needed, until the coconut transforms into a smooth, creamy butter.
  4. Pour in the melted coconut oil, powdered sweetener, salt, and fresh lemon zest.
  5. Blend for an additional 2 minutes until everything is silky and well combined.
  6. Spoon the coconut mixture evenly into small muffin cups or silicone molds.
  7. Transfer to the refrigerator and chill for at least 30 minutes, or until the cups are completely firm.

Nutrition

Calories: 69.9kcalCarbohydrates: 4gProtein: 0.5gFat: 7.9g

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