Servings: 12 servings
Calories: 214kcal
Ingredients
- 2 cups heavy cream
- 1/2 cup allulose
- 2 tablespoons butter plus 1 tablespoon for your hands
- 2/3 cup unsweetened finely shredded coconut
- 1/3 cup unsweetened finely shredded coconut for rolling
- 24 whole cloves for decorating
Instructions
- Simmer the cream and allulose in a wide, heavy nonstick saucepan, stirring often, for 20 to 25 minutes, until reduced by about half and thick.
- Add 2 tablespoons of butter and the 2/3 cup of coconut and stir constantly over low heat for 8 to 10 minutes, until the mixture pulls away from the bottom of the pan.
- Spread in a buttered dish, cover and refrigerate for at least 2 hours, until firm.
- With lightly buttered hands, roll into 24 small balls. Roll each in the remaining coconut, press a clove into the top and set in small paper candy cups.
Notes
Toast a little of the rolling coconut in a dry pan for a golden, nutty finish. The cloves are for decoration and aroma; remove them before eating.
Chef's Tip: Very finely shredded coconut, sometimes sold as desiccated coconut, gives the smoothest texture. Pulse larger flakes in a food processor for a few seconds.
Keto Swap: Traditional beijinho combines sweetened condensed milk with sweetened coconut. Cream reduced with allulose and unsweetened coconut give the same soft, chewy candy without the sugar.
Success Tip: Make a batch of beijinhos and brigadeiros together and arrange them in alternating rows for a classic Brazilian party table.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 214kcal | Protein: 2g | Fat: 22g | Fiber: 1.3g
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