Servings: 12
COOKING TIMES:
TOTAL TIME: 15 minutes
INGREDIENTS
- 1 1/2 cup flaked coconut, unsweetened
- 1 cup coconut oil
- 1 cup extra virgin coconut oil
- 1 tsp cinnamon powder
- 1/8 tsp salt
- 2 Tbsp of powdered Erythritol
INSTRUCTIONS
- Preheat the oven 350 F.
- Arrange evenly the flaked coconut on a rectangular baking tray. Place in the oven and toast for 8 minutes strictly. Let cool 2-3 minutes.
- Transfer baked coconut into a blender and pulse until get a smooth and runny consistency.
- Add the softened coconut oil, vanilla, Erythritol, salt and cinnamon. Blend well.
- Pour the mixture with the tablespoon into ice cube tray to get 12 servings.
- Refrigerate for at least 2-3 hours.
- Ready. Serve and enjoy! Keep refrigerated.
NUTRITION FACTS (PER SERVING):
- Total Carbohydrates: 1,5g Dietary Fiber: 1g
- Net Carbs: 0,6g
- Protein: 0,4g
- Total Fat: 13g
- Calories: 114
