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prep time
15 min
cook time
5 min
ready time
20 min
Keto New Year’s Coconut Bites
If you are looking for a simple yet delicious dessert to enjoy this New Year, then this Keto coconut dessert is perfect for you. It is very simple to make and requires just a few pantry-friendly ingredients that you may have on hand already. These Keto New Year’s bites have the perfect crumbly texture and are incredibly fun to eat with your loved ones this festive season. They are low in carbs because of Keto-friendly ingredients and have just the right balance of textures and sweetness.
What to serve with this Keto New Years dessert recipe?
If you are serving these muffins at a New Year’s party, you may place them on dessert trays together with other Keto-friendly desserts for your guests to pick from. These muffins pair well with a cup of hot chocolate, warm tea, or even coffee.
How to store these Keto snow muffins?
The good thing about these Keto bites is that they are shelf-stable. Store any leftover muffins in an airtight container at room temperature for up to 7 days to enjoy with your preferred cup of hot beverage.
What other Keto-friendly ingredients work well in this recipe?
Other Keto-friendly nuts that work well in this recipe include pecans and almonds. To get the right texture, ensure that the nuts are finely chopped. For an alternative sugar substitute, you may use powdered stevia or allulose in place of erythritol. You can swap ingredients to create Keto New Years recipes with various flavors.
Net Carbs
1.6 g
Fiber
2.1 g
Total Carbs
9.1 g
Protein
3.5 g
Fats
15.7 g
165 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Butter
0.25 cup
Powdered Erythritol (Icing Sugar)
0.33 cup
Vanilla extract
0.5 tsp
Walnuts
0.33 cup, chopped
Cardamom
0.5 tsp, ground
Salt
1 dash
Coconut, dried, shredded or flaked, unsweetened
0.25 cup, shredded
Rosemary sprig
1 sprig
Recipe Steps
steps 4
20 min
Step 1
Add the butter and powdered erythritol to a mixing bowl. Ensure that the butter is at room temperature and soft. Mix using a hand-held mixer until creamy and smooth.Step 2
Add in the almond flour, salt, vanilla extract and cardamom seeds. Mix until well combined. Fold in the chopped walnuts.Step 3
In a pan over medium heat, toast coconut shreds until evenly golden. Scoop the dough into a silicone muffin mold and top with toasted coconut shreds. To ensure the coconut shreds stick on the muffins, press down gently using the back of a spoon or measuring cup.Step 4
Transfer the muffins to a freezer to set them for 30 minutes. Garnish with fresh rosemary sprigs and enjoy with family and friends.
