Allulose Coconut Rochers

Name: Allulose Coconut Rochers
Total time: 30 min
Yield: 320 g
Ingredients: Allulose Smart 87 g; Raw Egg Whites 113 g; Shredded Coconut 120 g

Cook 30 min Difficulty NORMAL 490 kcal

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Ingredients

Main ingredients

Allulose Smart 87 g
Raw Egg Whites 113 g
Shredded Coconut 120 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 134.03 g 62%

Protein 31.28 g 14%

Fat 23.39 g 24%

Serving size 320g

Cooking steps

1

Preheat the oven to 170°C (338°F).
2

Place egg whites in a bowl and whip until they become frothy.
3

Add allulose and salt, mixing evenly.
4

Add shredded coconut and fold in with a spatula.
5

Shape the mixture into bite-sized balls.
6

Place them on a parchment-lined baking tray.
7

Bake at 170°C (338°F) for 15 minutes.
8

Let cool, then serve on a plate.

Allulose Coconut Rochers

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