These cauliflower coconut balls are great for snack and can also be used as fat bombs. This recipe combines the healthy fats of coconut with the versatility of the cauliflower.
The cauliflower and shredded coconut are the key ingredients in this recipe which allow for a perfect texture of a convenient snack that can go with you as you go.
To help with the consistency and taste, we added a little bit of peanut butter and erythritol.
This can be modified with almond butter or any low carb nut butter such as macadamia nut butter.
Here you have another really fast and easy recipe to fit in your daily schedule! So, get ready and let’s get cooking!
Save this recipe by pinning this picture to your Pinterest board for later use!
Keto Cauliflower Shredded Coconut Balls
- Prepare the cauliflower. Place it in a steamer and cook until they are soft.
- Transfer the cooked cauliflower in a bowl and crush to make a puree. Use either fork or food processor to do this. Put in the erythritol and peanut butter into the bowl. Using a mixer, blend the ingredients together.
- Toss in the grated coconut into the blended ingredients. Combine with a spatula until the mixture is completely blended.
- Spoon some of the mixture onto your palm and shape into small balls. Spread more grated coconut on a flat plate and roll the balls onto it. Make about 20 or so balls. Keep them cooled in the fridge for one week.