Ingredients

1.

Butter
4 tbsp
2.

Powdered Erythritol (Icing Sugar)
0.5 cup
3.

Vanilla extract
0.5 tsp
4.

Raw egg
1 large
5.

Cream Heavy Whipping
1 tbsp
6.

Coconut flour
6 tbsp
7.

Baking powder
0.5 tsp
8.

Keto Manjar ( Dulce De Leche)
6 tbsp
9.

Coconut, dried, shredded or flaked, unsweetened
30 g

Instructions

1.
Preheat your oven to 350 Fahrenheit. Line a baking sheet with parchment paper, and set it aside. Add the coconut flour, baking powder, and salt to a bowl and whisk until combined.
2.
Add the softened room temperature butter and sweetener to a bowl, and beat using a hand blender until light and fluffy. Add the egg, heavy cream, and vanilla extract to the butter. Beat until combined.
3.
Add the dry mix to the wet, and fold using a spatula to combine. Cover the bowl with plastic wrap. Place it in the fridge for 15 minutes to set.
4.
Take the dough out of the fridge. Divide the dough into 16 pieces, roll them using your hand to form spheres, then place them on the prepared baking sheet. Gently press down the dough pieces.
5.
Bake the biscuits for 8-10 minutes, or until golden and brown around the edges. Let the biscuits cool completely. They will still be soft when you take them out of the oven but will crisp when they cool.
6.
Add all the biscuits to the food processor and pulse until fine. Transfer to a bowl. Pour the Keto dulce de leche over the biscuit crumbs.
7.
Mix until a dough forms. The dough shouldn s be too dry nor wet. Cover and transfer it to the fridge for 30 minutes to set.
8.
Take the dough out of the fridge and portion it out into 16 pieces; each piece should be about a tablespoon. Oil your hands, and roll the dough pieces into balls. Place them on a plate or parchment paper.
9.
Add the desiccated coconut to a plate. Roll the prepared balls into the coconut, then place them on a plate. Place the coconut balls into the fridge for at least an hour before serving.