Soften the fats: In a small saucepan or microwave-safe bowl, gently melt the coconut oil and butter together until just liquid. Do not overheat. If making dairy-free, use coconut oil and a few tablespoons of thick coconut cream instead of butter.

Mix the base: Whisk in cocoa powder, powdered keto sweetener, vanilla extract, and a pinch of sea salt. Whisk until smooth and glossy, with no lumps.

Add coconut: Stir in the unsweetened shredded coconut until evenly distributed. The mixture should be thick but scoopable. If it’s too thin, add a bit more shredded coconut.

Customize (optional): Fold in a handful of sugar-free chocolate chips, a tablespoon of chia seeds, or chopped nuts. A pinch of cinnamon or espresso powder boosts the chocolate flavor.

Portion: Line a mini muffin tin with paper liners or place parchment on a small tray. Spoon about 1 to 1.5 tablespoons of mixture into each well or onto the tray. If you like, sprinkle the tops with extra coconut or nuts.

Chill: Place in the fridge for 30–45 minutes, or in the freezer for 15–20 minutes, until firm.

Shape (optional): Once firm, you can leave them as-is or quickly roll into balls with clean hands. If rolling, work fast to avoid melting, and re-chill afterward.

Serve: Enjoy one when you need a satisfying, low-carb treat. They’re rich, so a small portion goes a long way.