INGREDIENTS
⅓ cup (80g) unsweetened almond butter or any nut butter of choice
¼ cup (50g) granulated erythritol
¼ teaspoon (2g) salt
2 ½ tablespoons (38mL) melted coconut oil
1 teaspoon (5mL) vanilla extract
1 large egg white
1 cup (95g) unsweetened shredded coconut
18 pieces whole almonds
1 ½ ounces (45g) melted sugar-free chocolate
Bake at 350°F (177°C) for 10 minutes. Let it cool completely before dipping it into the chocolate. Refrigerate for a few minutes until chocolate sets.
Yields 9 servings (macros per serving)
NET CARBS: 2.0g
FIBER: 3.4g
PROTEIN: 4.1g
FAT: 18.6g
CALORIES: 185