Chocolate-coconut frosting
A source of healthy fats and antioxidants, this treat supports energy levels and enhances mood. The sweet taste with a hint of bitterness makes it an ideal dessert for a keto diet.
melt the coconut paste (55 g) and coconut oil (55 g) in a water bath.
As the ingredients melt, add unsweetened cocoa powder (2 tbsp) and erythritol (2.5 tbsp).
Mix all the components thoroughly until a homogeneous mixture is obtained.
Then transfer the resulting chocolate mass to a blender (or use a mixer), adding heavy cream (60 ml).
Whip until a smooth consistency is achieved.
Chop the macadamia nuts (10-12 pieces) and distribute them among 4 muffin cups.
Fill each cup with the chocolate mixture, evenly distributing the mass.
Place the cups in the refrigerator for 2-3 hours. Also store in the refrigerator.
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