The flavours sound so bold here and yet taste so delicate.
The idea is the same: two biscuits, sandwiched together with (homemade) strawberry jam and cream.
These are what you want to bring out to people by the plateful on a summer’s day after lunch in the garden.
STRAWBERRY & CREAM COCONUT BALLS
These are what you want to bring out to people by the plateful on a summer’s day after lunch in the garden…
Course: Cookies, cake, biscuitDifficulty: Easy
Servings
4
servingsTotal time
30
minutesIngredients
200 g Desiccated Coconut
30 g Coconut Flour
2 tsp Baking Powder
50 g Butter
75 g Erythritol
1/2 tsp Liquid Sweetener (or extra Erythritol)
3 Eggs
1/2 tsp Rum Extract
1 tbsp Single Cream
1/8 tsp Xanthan Gum
Pinch of Salt
Butter Cream
Homemade Strawberry Jam (low carb)
- Buttercream
100g Butter
100 g Erythritol
Method
- Preheat oven 170 C
- Whisk the butter until it’s creamy.
- Add the erythritol, whisk.
- Whisk in the eggs, cream and rum extract.
- Sieve the coconut flour, baking powder, salt and Xanthan gum, add to mixture. Whisk.
- Fold in the desiccated coconut.
- Using a dessert spoon and your hands, form 13-15 coconut balls.
- Bake on a lined baking tray for 12-15 minutes until slightly browned.
- When cooled cut in half.
- Spread buttercream on one half and Homemade jam on the other.
- Stick together.
Notes
- MACROS: 1.5g Carbs per ball – 13g Fat – 2.4g Protein – 136 Calories
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