Low-Carb Coconut Tops
Generated on: April 29, 2024
Ingredients
- Shredded coconut200 g
- Erythritol2 tbsp
- Egg whites3
- Vanilla extract1 tsp
- Salt
Directions
- 1
Preheat the oven to 175°C.
- 2
In a large bowl, mix shredded coconut and erythritol together.
- 3
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- 4
Gently fold the beaten egg whites and vanilla extract into the coconut mixture, ensuring the mixture remains airy.
- 5
Using a spoon or a cookie scoop, form the mixture into small mounds and place them on a baking sheet lined with parchment paper.
- 6
Bake in the preheated oven for about 15-20 minutes, or until they are golden on the outside but still moist inside.
- 7
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your food!