My Go-To Treat: Fluffy Coconut Mounds (You Won’t Believe They’re Low-Carb!)

Okay, let me tell you about these little clouds of coconut goodness. I stumbled upon making something like this completely by accident one weekend. I was aiming for a meringue, maybe? But I was also trying really hard to stick to my low-carb goals and desperately needed something sweet that wouldn’t leave me feeling guilty. A bit of experimenting with egg whites and my trusty bag of unsweetened coconut led to these Fluffy Coconut Mounds, and honestly? They were an instant obsession. They’re light, airy, subtly sweet, and hit that craving spot perfectly.

If you’re looking for a treat that’s ridiculously easy to make, satisfies your sweet tooth, and fits into a low-carb or keto lifestyle, you absolutely have to try this recipe. They come together in under 20 minutes and taste like a little bite of tropical heaven. Plus, they’re naturally gluten-free and grain-free!

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Why This Recipe Works Wonders

You might be wondering what makes these simple mounds so special. Well, here’s the magic:

1. Seriously Simple: We’re talking minimal ingredients (just 5!) and a straightforward process. No fancy techniques, just whipping and folding! Perfect for beginner bakers or when you need a treat, STAT.
2. Keto & Low-Carb Dream: With no added sugar (thanks, erythritol!) and relying on coconut’s natural goodness, these fit seamlessly into a low-carb or ketogenic way of eating. Each mound clocks in at around just 1 gram of net carbs!
3. Light-as-Air Texture: The secret is in the properly whipped egg whites. They create a structure that’s incredibly light, almost melt-in-your-mouth, contrasting beautifully with the chewy coconut.

What You’ll Need (Your Pantry Staples!)

Here’s the short and sweet list of ingredients:

• 6 large egg whites: Make sure they’re at room temperature – this helps them whip up to maximum volume! And ensure your bowl is sparkling clean.
• 3 tablespoons granulated erythritol: Or your favorite keto-friendly granulated sweetener like a monk fruit blend works great. Adjust sweetness to your taste if needed!
• 3 cups unsweetened shredded coconut: The star of the show! Make sure it’s unsweetened to keep things low-carb.
• 1 teaspoon vanilla extract: Pure vanilla gives the best flavor, but use what you have.
• ¼ teaspoon salt: Don’t skip it! Salt actually makes sweet things taste better.

Let’s Get Baking: Step-by-Step

Ready to whip these up? It’s super quick!

1. Get Ready: First things first, preheat your oven to 350°F (180°C). Grab a baking sheet and line it with parchment paper – this prevents sticking and makes cleanup a breeze.
2. Whip It Good (Soft Peaks): In a large, spotlessly clean, grease-free bowl (seriously, any grease will stop the whites from whipping properly!), use an electric mixer or a stand mixer with the whisk attachment. Beat the room-temp egg whites on medium-high speed. Keep going until they form soft peaks – that means when you lift the beaters, the tips of the peaks gently curl over.
3. Sweeten & Stiffen: While the mixer is still running, gradually sprinkle in your chosen sweetener. Crank the speed up to high and continue beating until the mixture transforms. You’re looking for glossy, thick, beautiful stiff peaks. When you lift the beaters, the peaks should stand straight up and hold their shape without collapsing. This is key!
4. Fold Gently: Now, ditch the mixer and grab a large spatula. Add the shredded coconut, vanilla extract, and salt right into the bowl with the whipped whites. Gently fold these ingredients in. Think minimal strokes, just enough to combine everything evenly. Be careful not to stir vigorously or overmix – you want to keep all that lovely air you just whipped in!
5. Scoop ’em Out: Use a small cookie scoop (about 1.5 tablespoons is perfect) or just two regular spoons to drop portions of the coconut mixture onto your prepared baking sheet. Shape them into little mounds, leaving about an inch of space between each one so they bake evenly.
6. Bake to Golden: Pop that baking sheet into your preheated oven. Bake for 10 to 12 minutes. You want them to be set and just lightly golden brown on the edges and tops. Keep a close eye on them during the last few minutes – coconut toasts quickly!
7. Cool Completely (Patience!): Once they look perfect, take the baking sheet out of the oven and place it on a wire rack. Here’s the important part: Allow the Fluffy Coconut Mounds to cool completely right there on the baking sheet. They’ll seem delicate at first but will firm up significantly as they cool. Don’t try to move them too soon!

My Pro Tips & Tricks

Want to make these even better or store them safely? I’ve got you covered:

• Flavor Twists: Feel free to add about 1/2 teaspoon of lemon or orange zest along with the vanilla for a bright, citrusy note. A small handful of sugar-free chocolate chips gently folded in at the end is also divine.
• Whipping Success: The biggest potential hiccup is the egg whites. Ensure your bowl and beaters are completely free of any fat or grease (even yolk remnants!). Room temperature whites whip best. And don’t stop whipping until you reach those firm, stiff peaks!
• Gentle Folding: I can’t stress this enough – be gentle when folding in the coconut. Overmixing will deflate those precious egg whites, leading to denser mounds.
• Storage Savvy: Once completely cool, you can store these beauties in an airtight container at room temperature for up to 2 weeks. They might soften slightly over time but still taste great. You can also refrigerate them for longer storage.
• Freeze for Later: Yes, they freeze wonderfully! Place the cooled mounds in a single layer in a freezer-safe bag or container. They’ll keep for up to 6 months. Just thaw them at room temperature before enjoying.

Serving & Pairing Perfection

These coconut mounds are honestly fantastic all on their own. They make a perfect light dessert after dinner or a lovely little afternoon pick-me-up alongside a cup of hot coffee or tea.

Want to dress them up?

• Drizzle with melted sugar-free dark chocolate once cooled.
• Serve alongside some fresh berries (raspberries are particularly good!).
• Add them to a larger keto-friendly dessert platter for gatherings.

Fluffy Coconut Mounds (Low-Carb & Keto-Friendly)

These light and airy coconut mounds are delightfully simple and satisfying. Made with just a few ingredients, they are a perfect low-carb and keto-friendly treat without any added sugar or grains.

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Prep Time 7 minutes mins

Cook Time 11 minutes mins

Total Time 18 minutes mins

Servings 18 mounds

Ingredients

  

• 6 large egg whites at room temperature
• 3 tablespoons granulated erythritol or preferred keto-friendly sweetener like monk fruit blend
• 3 cups unsweetened shredded coconut
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

 

• Preheat Oven & Prep Pan: Set your oven to 350°F (180°C). Line a standard baking sheet with parchment paper and set aside.
• Whip Egg Whites: In a large, clean, grease-free bowl, use an electric mixer (or stand mixer with whisk attachment) to beat the room-temperature egg whites on medium-high speed until they form soft peaks (the tips should curl over when the beaters are lifted).
• Add Sweetener & Beat to Stiff Peaks: While beating, gradually sprinkle in the granulated sweetener. Increase the mixer speed to high and continue beating until the mixture is glossy, thick, and holds stiff peaks (the peaks should stand straight up without collapsing).
• Fold in Coconut & Flavorings: Switch to a large spatula. Add the shredded coconut, vanilla extract, and salt to the bowl. Gently fold these ingredients into the whipped egg whites until just combined. Be careful not to stir vigorously, as this will deflate the egg whites – aim for minimal mixing to incorporate everything evenly.
• Portion the Mounds: Use a small cookie scoop (around 1.5 tablespoons) or two spoons to drop portions of the mixture onto the parchment-lined baking sheet. Form small, rounded mounds, leaving about an inch of space between them.
• Bake Until Golden: Place the baking sheet into the preheated oven. Bake for 10 to 12 minutes. The mounds are ready when they are set and lightly golden brown on the edges and tops. Keep a close eye during the last few minutes as coconut can brown quickly.
• Cool Completely: Remove the baking sheet from the oven and place it on a wire rack. Allow the Fluffy Coconut Mounds to cool completely on the baking sheet before attempting to move them, as they firm up significantly upon cooling.

Notes

Storage: Once completely cooled, store the mounds in an airtight container at room temperature. They should stay fresh for up to 2 weeks. For longer storage, you can refrigerate them.
Freezing: Place the cooled mounds in a single layer in a freezer-safe bag or container. They can be frozen for up to 6 months. Thaw at room temperature before serving.
Nutrition (Per Mound - approximate):
Calories: 94 kcal | Protein: 2 g | Fat: 8.6 g | Total Carbs: 5.2 g | Fiber: 2.1 g | Net Carbs: 1 g | Sodium: 56 mg
(Nutritional information is an estimate and may vary.)

Give Them a Try!

These Fluffy Coconut Mounds have become such a staple treat in my house – they’re proof that simple, healthier treats can be incredibly delicious and satisfying. They’re quick, easy, and always hit the spot. I really hope you give them a whirl! If you do make them, I’d love to hear how they turned out – feel free to leave a comment or tag me if you share photos online! Happy baking!