keto Low Carb Chocolate Coconut Clusters

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup unsweetened condensed milk
• 1/4 cup monk fruit sweetener
• 3 tablespoons butter
• Lily’s chocolate chips

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Instructions:

1. In a mixing bowl, combine the unsweetened shredded coconut, unsweetened condensed milk, and monk fruit sweetener. Mix until well combined.
2. Wet your hands slightly to prevent sticking, then roll the mixture into small balls and place them on a parchment paper-lined baking sheet.
3. Once all the mixture is rolled into balls, place the baking sheet in the freezer and let the coconut balls chill for about 30 minutes, or until they are firm.
4. While the coconut balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine Lily’s chocolate chips and butter. Microwave the mixture in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth.
5. After the coconut balls have chilled, remove them from the freezer.
6. Using a fork or a toothpick, dip each coconut ball into the melted chocolate mixture, coating it completely.
7. Place the chocolate-coated coconut balls back onto the parchment paper-lined baking sheet.
8. Once all the coconut balls are coated in chocolate, return the baking sheet to the freezer and let the chocolate set for about 15 minutes, or until firm.
9. Once the chocolate coating is firm, your Low Carb Chocolate Coconut Clusters are ready to enjoy!
10. Store any leftovers in an airtight container in the refrigerator for up to a week.

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE