Keto Coconut Bonbons Recipe
If you have a sweet tooth while doing the keto diet (or keto lifestyle rather), you will love, love, love this Keto Coconut Bonbons Recipe! It tastes just like coconut candy to me. We use Monk Fruit sweetener in the confectioners blend so it mixes well but you can use any keto sweetener you prefer.
We also use the shredded coconut that is unsweetened. It’s practically the same package when you buy it in the grocery store so be sure you look out for the little tiny words that say unsweetened when you grab your bag of coconut shreds.
You can use any keto friendly chocolate you want in this recipe too! We really like Lily’s chocolate or ChocZero! Both are amazing keto friendly chocolate options for you to use.
Be careful when buying coconut cream. You will find it in the canned section of your local grocery store. It also looks very similar to the sweetened coconut cream. The coconut cream is way, way thicker than coconut milk so be sure you get the cream. Lots of people have really taken a liking to this product so sometimes it’s sold out at our local stores. It’s the Thai Kitchen Brand unsweetened coconut cream that has an orange and purple label.
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Keto Coconut Bonbons Recipe Ingredients
- 1 1/4 cup Lily’s dark chocolate
- 1 tablespoon monk fruit confectioners blend
- 1 tablespoon coconut oil
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened coconut cream, chilled
Keto Coconut Bonbons Recipe Instructions
- Melt chocolate with coconut oil in a microwave for 45 seconds.
- Place 1/2 -1 tablespoon of melted chocolate in 12 small silicone molds. We need to cover the sides of the mold with chocolate. There are two easy ways to make it. One is to move the mold in circles for the chocolate to cover the sides, better with the chocolate still hot. Another way to do this is to help yourself with a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken. Refrigerate them for 10 minutes or until chocolate is hard.
- For the filling place coconut cream, vanilla extract, shredded coconut, and monk fruit into a blender and blend until combine. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
- Add 1-1 1/2 teaspoon of the filling in each bonbon. Then cover with melted chocolate to the top of the mold.
- Refrigerate for half an hour or until bonbons are hard enough to transfer them.
Keep them in the fridge for up to 10 days.
Other Items Needed
Keto Coconut Bonbons Recipe Nutrition
Serves 12
Calories 33, Total C 1.1g, Fiber 0.4g, Net C 0.7g, Sugars 0.6g, Fat 2.8g, Protein 0.2g
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Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this keto coconut dark chocolate recipe:
Keto Coconut Bonbons Recipe
Equipment
- Small Silicone Mold
Ingredients
- 1 1/4 cup Lily's dark chocolate
- 1 tablespoon monk fruit confectioners blend
- 1 tablespoon coconut oil
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened coconut cream chilled
Instructions
- Melt chocolate with coconut oil in a microwave for 45 seconds.
- Place 1/2 -1 tablespoon of melted chocolate in 12 small silicone molds. We need to cover the sides of the mold with chocolate. There are two easy ways to make it. One is to move the mold in circles for the chocolate to cover the sides, better with the chocolate still hot. Another way to do this is to help yourself with a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken. Refrigerate them for 10 minutes or until chocolate is hard.
- For the filling place coconut cream, vanilla extract, shredded coconut, and monk fruit into a blender and blend until combine. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
- Add 1-1 1/2 teaspoon of the filling in each bonbon. Then cover with melted chocolate to the top of the mold.
- Refrigerate for half an hour or until bonbons are hard enough to transfer them.
Notes
Nutrition
More Low Carb/Keto Candy To Try
Keto Homemade Ferrero Rocher Balls Recipe
Keto Chocolate Crunch Candy Bar Recipe
Keto Peppermint Chocolate Bar Recipe
Keto Chocolate Caramel Bars Recipe
