Fluffy Coconut Mounds (Low-Carb, Keto-Friendly)
These light, airy coconut mounds are simple and satisfying. Made with a few ingredients, they are a grain-free, no-added-sugar treat sweetened with a keto-friendly sweetener.
Ingredients
- 6 large egg whites at room temperature
- 3 tablespoons granulated erythritol or a keto-friendly granulated sweetener, like a monk fruit blend
- 3 cups unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large, clean, grease-free bowl, beat egg whites on medium-high speed until soft peaks form.
- While beating, gradually sprinkle in the sweetener. Increase to high speed and beat until glossy, thick, stiff peaks form.
- Add shredded coconut, vanilla extract, and salt. Gently fold just until combined.
- Portion into 18 mounds, about 3 tablespoons each, spaced about 1 inch apart on the baking sheet.
- Bake 12 to 15 minutes, until set and lightly golden. Watch closely near the end as coconut browns quickly.
- Cool completely on the baking sheet (set on a wire rack) before moving, as they firm up as they cool.
Notes
Storage: Store completely cooled mounds in an airtight container at room temperature for up to 5 to 7 days. Refrigerate for longer storage, up to 2 weeks.
Freezing: Freeze in a single layer in a freezer-safe container or bag 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
Freezing: Freeze in a single layer in a freezer-safe container or bag 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