Keto Coconut Revolution these days grew into Keto Coconut Renaissance. As we know, coconut is one of most utilised fruits on the Keto diet and many people enjoy it equally in savoury dishes and dessert. After all, coconut flour is used for pancakes, bread and even pizza crust. This pleasurable fruit/nut with great macros can serve as an inspiration for various Ketonisations.
Our planet is a global village – everybody knows Rafaello
Some things became urban legends and there’s no point naming them differently. I might call my Keto Coconut pralines – Raffaello Sanzio da Urbino but I am sure they will end up just being called Keto Raffaello. The famous white pralines produced by Ferrero (yes, the same one that makes Nutella) are especially delicate and sophisticated. The dreamy TV commercial takes you to Pacific islands together with beautiful models, with northern European characteristics… Then they talk about best Californian almonds.
All this sounds Keto-friendly. But, it’s not! And not only because of the sugar content!
Reality check – Sorry Ferrero – Raffaello is quite unhealthy
As always, I like to turn the product around and read the label. When it comes to candies, I take things even more seriously. I am sorry dear Ketonians, even if someone is not on a Keto diet, this industrial candy is far from being healthy, and far from being good for children. Here’s my ingredient overview:
- Vegetable fats – Why in the world? Did you also hydrogenate it?
- Desiccated coconut – Highly processed?
- Sugar – Do I need to say?
- Skimmed milk powder – Why skimmed? Why?
- Almond – Organic? Oh, sorry I asked.
- Wheat flour – With all the gluten and everything?
- Sweet whey powder – Sweet? Does it make it less processed?
- Natural flavour – Which one, please?
- Emulsifiers, lecithin (soy) – There we go, play with our hormones – will you?
- Raising agent sodium – Why do you need anything to raise here?
- Salt – Oh, great, which salt, plain table?
- Vanillin – Didn’t you already use natural flavouring?
Taking things in our safe hands
Why shouldn’t we start making everything at home? If it’s too complicated, I can understand those of you who don’t want to mess with things at home. However, if it’s something as easy as this recipe is going to be, then we should really not be lazy or bored. I worked on this recipe specifically for those of you who want to include your children in small kitchen projects.
Now, I know there are various recipes for Keto Coconut pralines or Keto coconut fat-bombs. This version will be particularly tasty and healthy with the best possible macros and micros. Let’s just get to the recipe like a true artist from the times when the humanism and renaissance awoke the world. We really need those times again! Especially when it comes to nutrition Renaissance!
Keto Coconut Praline
- 220 g (1 cup) Mascarpone
- 2 tbsp coconut oil cold-pressed, organic
- 3 tbsp lime juice
- 1 tbsp vanilla extract organic
- 1/3 tsp sea salt I use flower of sea salt
- 2 tbsp stevia or monk fruit blend sweetener
- 3 tbsp almond flour blanched, organic
- 4 tbsp coconut flour organic
- 6 tbsp dry coconut shredded
- Place Mascarpone, coconut oil, lime juice, vanilla extract, sweetener and salt in a deep saucepan. Heat over very low temperature so that all ingredients melt and unify. Add coconut and almond flours.
- Remove from heat and mix with a whisk until it's cool enough to grab some mixture in your hands and create small balls.
- Roll the balls in the shredded coconut and place on a platter lined with parchment paper. Alternatively, you can use paper cups.
- Place your Keto coconut pralines in the refrigerator and consume when they are well chilled. If you are impatient, place them in the freezer for 40 minutes and they'll be ready to serve.