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.