Craving holiday chocolates? These delicious keto chocolate coconut balls have the perfect crack of sugar-free chocolate into super soft creamy coconut centers.
You know ALL the chocolate and eggs and sugar you get around Easter and really any other holiday in our modern-day system? Does anyone else have trouble avoiding it, or is it just me?
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I absolutely love all things Cadbury and the crazy sweetness of their chocolate eggs. Coconut-filled eggs are another huge weakness of mine. Honestly, if I don’t have a good keto alternative at hand on holidays I simply can’t handle it and have to plan to wean myself off sugar after the holiday.
However! The ups and downs can all be avoided if you prepare. Fabulous keto chocolate coconut balls are a life-saver at times, and I definitely plan to have them on hand at Easter in the next few weeks.
In a hurry?
Scroll down to the bottom for the printable recipe or PIN it here for later!
Low carb unsweetened coconut
One question I get asked quite often is where to find unsweetened shredded coconut. More and more lately I’ve seen it at everyday grocery stores. However, if yours doesn’t stock it, I would try a Whole Foods or Natural Grocers style store. Or you can always order online through Amazon with one of their options here.
Will looked horrified. “What kind of monster could possibly hate chocolate?”
– Cassandra Clare, Clockwork Angel
To make keto chocolate coconut balls you’ll need :
- large and medium-sized bowls
- double boiler or a saucepan and heat-proof bowl
- a spoon and fork
- a spatula
- whisk
- measuring cups
- baking tray
- parchment paper or silicone baking mats (optional)
How to make keto chocolate coconut balls
First of all, take out a small saucepan and heat the heavy cream to almost a simmer, but do not boil. Second, whisk in the powdered sweetener and then the coconut.
Then turn off the heat, stir in the extract and let it sit for 15 minutes so the coconut can absorb the liquid.
Now form the coconut mixture into tablespoon-sized balls and place each one on a baking pan at least an inch apart. Put them in the freezer for 2 hours or overnight.
How to make the keto chocolate coating
Next, it’s time to make the low carb chocolate coating!
First, put 5 oz of chopped unsweetened chocolate, cocoa butter, and powdered sweetener in a double boiler. If you don’t have a double boiler you can always use a heat-proof bowl over a saucepan of boiling water.
Then stir it all constantly until everything is completely melted and mixed together.
Now, remember the coconut balls? Remove them from the freezer and get them ready to dip in the chocolate! (I love this part!)
Place one coconut ball on a fork, and dip it in the chocolate mixture to coat thoroughly. Then remember to shake the excess chocolate back in the bowl and place the coated coconut ball on the baking tray to set.
After that, continue to dip and repeat with all the coconut balls until they’re all delightfully chocolate coated. Yummy.
From there, return the newly dipped keto chocolate coconut balls to the freezer to set for 10 minutes. If you forget about them for a little while it won’t matter. The important thing is for them to be cold and set to pop them off the pan. If you fear them sticking use silicone baking liners or parchment paper to line the pan.
Take them off the pan and store them in an airtight container or even a zipper bag in the refrigerator for up to a week or about a month in the freezer.
The greatest tragedies were written by the Greeks and Shakespeare…neither knew chocolate.
– Sandra Boynton
What’s your favorite Easter candy?
Yes, for me, any holiday involving food is the hardest to stay on a strict keto diet. I love keto and how it works; however, I also love holidays and family traditions.
It’s so difficult not to grab that English toffee at Christmas or the chocolate eggs at Easter! Because I know those are my weaknesses, I have an advantage!
When you recognize what could be a potential downfall to your low carb or keto plan you have power. It’s great because then it’s easier to plan and say, “Okay, this is what I struggle with. How can I find a healthier alternative I’ll want to reach for?”
Preparedness is key, and it can be done! With these delicious keto chocolate coconut balls around I breathe a sigh of relief when the chocolate eggs appear everywhere. I can make a good choice, stick to the keto diet, and still enjoy an Easter treat.
Happy holidays and enjoy the candy-making!
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More low carb dessert ideas:
- Coconut Macaroons
- Butter Spritz Cookies
- Gingerbread Cookies
- Thumbprint Peanut Butter Cookies
- Low Carb Lemon Cookies
- Chocolate Truffles
- Cranberry Orange Shortbread Cookies
- Pumpkin Cookies
- Cut Out Sugar Cookies
- Low Carb Chocolate Pinwheel Cookies
Have you tried fat bombs?
Fat bombs make a great mid-afternoon snack or a sweet treat after a meal. Try these amazing Keto Coffee Fat Bombs, made with only 5 ingredients from Kimspired DIY.
Printable Recipe
Keto Chocolate Coconut Balls
Craving Easter candies? These keto chocolate coconut balls have the perfect crack of sugar-free chocolate into super soft creamy coconut centers.
Ingredients
- 1 cup heavy cream (or full fat canned coconut milk for dairy-free)
- 1/2 cup powdered sweetener, (such as Swerve Confectioners)
- 2 1/2 cups shredded coconut (unsweetened)
- 1 tsp almond extract
Chocolate Coating
- 5 oz unsweetened chocolate, chopped
- 3 tbsp powdered sweetener, (such as Swerve Confectioners)
- 1/2 oz cocoa butter (or 1 tbsp coconut oil)
Instructions
- Take a small saucepan and heat heavy cream to almost a simmer, but do not boil. Whisk in the powdered sweetener and then the coconut. Turn off the heat, stir in the extract, and let it sit for 15 minutes so the coconut can absorb the liquid.
- Form coconut mixture into tablespoon-sized balls and place on a baking pan. Place in freezer for 2 hours or overnight.
Chocolate Coating
- To make the chocolate coating, put 5 oz of chopped unsweetened chocolate, cocoa butter, and powdered sweetener in a double boiler or bowl over a saucepan of boiling water. Stir constantly until completely melted and mixed together.
- Remove the coconut balls from the freezer. Place one on a fork and dip it in the chocolate mixture to coat thoroughly. Shake the excess chocolate back in the bowl and place the coated coconut ball on the baking tray to set. Repeat with all coconut balls.
- Return to the freezer to set for 10 minutes then store in an airtight container in the refrigerator for up to a week or a month in the freezer.
Notes
Nutrition Facts
Servings 20.0 Amount Per Serving: 1 ball Calories: 120 Total Fat 11 g Saturated Fat 5 g Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 16 mg Sodium 4 mg Potassium 0 mg Total Carbohydrate 3 g Dietary Fiber 2 g Sugars 0 g Protein 1 g Net Carbohydrate 1 g
Nutrition Information:
Yield: 20 Serving Size: 20 ServingsAmount Per Serving: Calories: 120
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Nutrition Disclaimer
