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Low Carb Toasted Coconut Chocolate Candy
This low carb toasted coconut chocolate candy is the perfect thing for when you are watching your carbs. So easy to make and store in the freezer for a quick, cool treat. Only 2.2g net carbs for 10 pieces!
Prep Time 15 minutes
Total Time 15 minutes
Servings 38
Calories 263 kcal
Ingredients
- ½ cup coconut flakes, unsweetened
- ½ cup coconut oil
- ¼ cup cocoa powder, unsweetened
- 3-4 tablespoons Swerve sweetener
Instructions
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Add your coconut flakes to a dry skillet and turn the heat on to medium.
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Continuously sir until the coconut starts to toast and brown. Turn off heat and pour onto a paper towel to stop the browning.
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In a small saucepan, add the coconut oil, cocoa and 3 tablespoons of Swerve sweetener. Whisk until well combined. Taste to see if it is to your desired sweetness. If you want it sweeter add another tablespoon.
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Add around ½ teaspoon of coconut flakes to each section of your candy mold. My molds made 38 pieces so I divided up my coconut flakes accordingly.
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Pour the chocolate sauce over top the coconut and set into the freezer.
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Freeze for 4 hours and they are done.
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Store in a container in the freezer or refrigerator.
Recipe Notes
The nutritional information for 1o candies as I have made them (that is 38 pieces total) is:
263 cals / 33.9g fat / 21.1g carbs / 18.9g fiber / 0.3g protein = 2.2g net carbs