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Keto Coconut Praline

Prep Time 10 mins
Course Fat bombs, Keto Dessert
Cuisine Keto International
Servings 24


  • 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.
Keyword Keto Coconut