Coconut Matcha Snowball Bites (Print Version)

Bite-sized treats blend creamy coconut with earthy matcha for a refreshing low-carb boost.

# Components:

→ Base

01 - 1 cup unsweetened shredded coconut
02 - 1/2 cup coconut butter, softened
03 - 1/4 cup coconut oil, melted
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, stir together shredded coconut, coconut butter, coconut oil, erythritol, matcha powder, vanilla extract, and sea salt until a dough forms.
02 - Refrigerate the mixture for 10 to 15 minutes to allow it to firm slightly.
03 - Use a tablespoon or small cookie scoop to portion the dough, then roll each portion into 1-inch balls.
04 - Roll each ball in the reserved shredded coconut to evenly coat the surface.
05 - Arrange the coated balls on a parchment-lined baking tray and refrigerate for at least 30 minutes until firm.
06 - Keep the fat bombs in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • Low-carb energy boost
  • Keto friendly and gluten free
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 the mixture well before rolling for best results
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