Keto Cocadas (Coconut Balls)

Cocada is a traditional coconut candy originating from Latin America. Depending on the region they come from, they can have different flavors, colors, textures, and sizes. This recipe is for Chilean cocadas, consisting of only 3 ingredients: vanilla butter biscuits, dulce de leche, and shredded coconut. But as always, we are creating a Keto-friendly version of these flavorful treats from scratch. These low-carb cocadas are a great Chilean Keto recipe for snacking and sharing.

To make these Keto cocadas, we will start by making Keto vanilla cookies, cooling them, then grinding them. These cookies melt in your mouth and are great even on their own. For the dulce de leche, you can make it by following our Keto-friendly recipe here: https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:802172cf1b874f91954410812b3478ec

If you are lucky to have sugar-free dulce de leche where you live, then go ahead and use it.

To assemble, grind the Keto cookies into fine crumbs. Add the dulce de leche and mix until a dough forms. Divide into 16 pieces, and shape them into small balls. Roll them into the shredded coconut until completely covered.

Can you use store-bought vanilla biscuits?

Even though it is healthier to prepare your own biscuits, you can absolutely use store-bought Keto cookies to save time.

Can you make Keto cocadas with caramel sauce instead of dulce de leche?

Caramel sauce is much thinner than dulce de leche which would yield a different consistency than expected. If that’s all you have, then you can use 1/4 cup of caramel sauce and mix with the cookie crumbs until a dough forms. The flavor and texture, however, will be different.

How to store these Keto coconut balls?

First, you need to chill them to make sure they hold their shape. Then, you can transfer them to an airtight container and keep them in the fridge for up to 5 days.

Net Carbs

1.1 g
Fiber

1.3 g
Total Carbs

9.1 g
Protein

1.3 g
Fats

9.5 g

103 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Butter

4 tbsp
Powdered Erythritol (Icing Sugar)

0.5 cup
Vanilla extract

0.5 tsp
Raw egg

1 large
Cream Heavy Whipping

1 tbsp
Coconut flour

6 tbsp
Baking powder

0.5 tsp
Keto Manjar ( Dulce De Leche)

6 tbsp
Coconut, dried, shredded or flaked, unsweetened

30 g

Step 1

Preheat your oven to 350 Fahrenheit. Line a baking sheet with parchment paper, and set it aside. Add the coconut flour, baking powder, and salt to a bowl and whisk until combined.
Step 2

Add the softened room temperature butter and sweetener to a bowl, and beat using a hand blender until light and fluffy. Add the egg, heavy cream, and vanilla extract to the butter. Beat until combined.
Step 3

Add the dry mix to the wet, and fold using a spatula to combine. Cover the bowl with plastic wrap. Place it in the fridge for 15 minutes to set.
Step 4

Take the dough out of the fridge. Divide the dough into 16 pieces, roll them using your hand to form spheres, then place them on the prepared baking sheet. Gently press down the dough pieces.
Step 5

Bake the biscuits for 8-10 minutes, or until golden and brown around the edges. Let the biscuits cool completely. They will still be soft when you take them out of the oven but will crisp when they cool.
Step 6

Add all the biscuits to the food processor and pulse until fine. Transfer to a bowl. Pour the Keto dulce de leche over the biscuit crumbs.
Step 7

Mix until a dough forms. The dough shouldn’t be too dry nor wet. Cover and transfer it to the fridge for 30 minutes to set.
Step 8

Take the dough out of the fridge and portion it out into 16 pieces; each piece should be about a tablespoon. Oil your hands, and roll the dough pieces into balls. Place them on a plate or parchment paper.
Step 9

Add the desiccated coconut to a plate. Roll the prepared balls into the coconut, then place them on a plate. Place the coconut balls into the fridge for at least an hour before serving.