Keto Choco Butternut Munchkins that can be enjoyed by our vegetarian friends and relatives as a desert! It can also be good for any type of occasion. Very easy steps with amazing results.
Ingredients:
Munchkin Ingredients:
- 3 Cups of Almond Flour
- 2 1/2 cup Splenda
- 50g unsalted butter
- 7 oz sugar-free dark chocolate
- 5 eggs -whipped but not separated
Sprinkles Ingredients:
- 2 cups desiccated coconut
- 1/4 cup Splenda
- 50g unsalted butter
- 1 drop red food coloring
- 2 drops yellow food coloring
Choco Glaze Ingredients:
- 1/4-1/2 cup heavy cream
- 1/4 cup cocoa powder
- 1 cup Splenda
Procedure:
- Preheat the oven to 150° C. Mix dry munchkin ingredients together.
- Melt chocolate with butter using the lowest heat inside the microwave and add to the dry ingredients, mixing thoroughly.
- Whip egg whites and egg yolks together. Mix both with the dry ingredients along with the vanilla extract. Make sure the mixture is homogeneous.
- Roll into balls and bake for 10 minutes. Cool by putting in the freezer for 10-15 minutes. Make the sprinkles by melting butter and adding in the food coloring.
- Mix the dry ingredients of the sprinkles, and add to the butter mixture and stir until all of the coconuts have been colored. Spread on a flat surface and let dry by just leaving it on at room temperature.
- Mix all ingredients of choco glaze. Heavy cream depends on the consistency you want. Basically it has to be thick enough to stick to the munchkin. It will act as the glue to make the sprinkles stick to the munchkin.
- Dip and spread Choco glaze to cooled munchkin, and roll immediately to the orange sprinkles. Freeze for 5 mins before transferring to ref for storage to ensure the glaze has hardened.
How’d you like that? Let us know below if you want to try this out!