Choco Crunch Coconutty Keto Krax

Preparation :

• Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the unsweetened shredded coconut, almond flour, cocoa powder, powdered erythritol, and salt. Mix well until all ingredients are evenly distributed.
• Gently incorporate theNO SUGAR COMPANY Keto Kraxin the chocolate mixture, making sure they are evenly coated.
• Add the melted coconut oil and vanilla extract to the dry ingredients. Stir until everything is well combined and forms a grainy mixture.
• Using your hands or a spoon, scoop out small portions of the mixture and shape them into small clumps or flat disks. Place them on the prepared baking sheet, leaving space between each clump.
• Once the entire mixture is shaped and placed on the baking sheet, lightly press down on each clump to flatten them slightly.
• Bake in the preheated oven for about 10 to 12 minutes, or until the edges begin to brown.
• Remove from the oven and let the Choco Crunch Coconutty Keto Krax cool completely on the baking sheet.