Frozen Coconut Strawberry Cookie Dessert
- Put the coconut cream together with 1 - 2 tablespoons of erythritol, some vanilla and the frozen strawberries in a blender. Blend until the desired "frozen yogurt" consistency is achieved.
- Now layer in glasses. Start with the strawberry-coconut cream and crumble 1 Kanso KetoBiscuit as an intermediate layer.
- Final one Kanso KetoBiscuit in whole on top.
Recipe by Anna-Lena Leber
urgesund@leber.com.de
https://urgesund-fotografie.de
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut cream (the solid of coconut milk) | 180 g |
| frozen strawberries | 150 g |
| Erythritol | 1-2 TBSP |
| Vanilla from the mill | some |
| Kanso KetoBiscuits | 6 |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 645 | 7,2 | 59,3 | 14,7 | 2,7 : 1 | 2 servings |
| 323 | 3,6 | 29,7 | 7,4 | 2,7 : 1 | 1 serving |
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