Coconut Matcha Snowball Bites (Print)

Bite-sized delights blending matcha and creamy coconut for a flavorful low-carb boost.

# What you'll need:

→ Base

01 - 1 cup unsweetened shredded coconut
02 - 1/2 cup softened coconut butter
03 - 1/4 cup melted coconut oil
04 - 2 tablespoons powdered erythritol
05 - 1 1/2 teaspoons matcha green tea powder
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of sea salt

→ Coating

08 - 1/3 cup unsweetened shredded coconut

# Directions:

01 - In a medium mixing bowl, blend the shredded coconut, coconut butter, coconut oil, powdered erythritol, matcha powder, vanilla extract, and sea salt until a consistent dough forms.
02 - Place the mixture in the refrigerator for 10 to 15 minutes to slightly firm up.
03 - Use a tablespoon or small cookie scoop to portion out the dough and roll each portion into 1-inch balls.
04 - Roll each ball thoroughly in the extra shredded coconut to create an even coating.
05 - Arrange the coated balls on a parchment-lined tray and refrigerate for at least 30 minutes to set.
06 - Store the balls in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • Perfect for keto and gluten-free diets
  • Easy to make and requires no cooking
02 -
  • For a nutty twist, add 2 tablespoons of almond flour to the base
  • Swap erythritol for your preferred sweetener as needed
03 -
  • Use softened coconut butter for easier mixing
  • Chill mixture well before rolling to prevent sticking
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