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!
How to Make Low Carb Cauliflower Coconut Balls Snack
Steam the Cauliflower: Cut half a head of cauliflower into florets and steam them until they’re tender. You can use a steamer basket over boiling water for about 5-7 minutes.
Mash the Cauliflower: Once the cauliflower is steamed and cool enough to handle, use a fork or a food processor to mash it into a smooth puree.
Mix the Ingredients: In a large bowl, combine your cauliflower puree with 2 tablespoons of peanut butter and 2 tablespoons of erythritol (a keto-friendly sweetener). Mix these well until they’re completely integrated.
Add the Coconut: Pour 2 cups of unsweetened shredded coconut into the bowl with your cauliflower mixture. Stir everything together with a spatula until it’s well combined and sticks together.
Shape Your Balls: Take a small amount of the mixture and roll it between your palms to form a ball. If the mix is too sticky, you can wet your hands a little to prevent sticking.
Coat with Coconut: Spread some additional shredded coconut onto a plate. Roll each ball in the coconut until it’s nicely coated.
Chill: Place your cauliflower coconut balls onto a tray and refrigerate them. They’re best served cold and can be stored in the fridge for up to a week.
Related:
Save this recipe by pinning this to your Pinterest board for later use!
Keto Cauliflower Coconut Balls
Ingredients
- 1/2 cauliflower head steamed
- 2 tbsp peanut butter
- 2 tbsp So Nourished Erythritol
- 2 cups shredded coconut (Unsweetened)
Instructions
- 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.
