Coconut & Cream Cheese Bites
Coconut & Cream Cheese Bites
Ingredients
- 1 egg
- 2 tablespoons granulated sweetener
- 1/2 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1 1/2 cups shredded coconut
- 1/2 teaspoon baking powder
For Serving (Optional)
- 1/4 cup chocolate hazelnut spread, warmed, as needed
- 2 tablespoons shredded coconut, for garnish
Instructions
- 1
Preheat your oven or air fryer to 350°F (175°C). Lightly grease a mini muffin or mini cupcake baking tray.
⏱️ 2 min•🌡️ 350
- 2
In a medium mixing bowl, crack the egg. Add the granulated sweetener and vanilla extract. Whisk these ingredients together vigorously until well combined and slightly foamy.
⏱️ 3 min
- 3
Add the softened cream cheese to the egg mixture. Continue whisking until the cream cheese is fully incorporated and the batter appears smooth with no lumps.
⏱️ 4 min
- 4
Stir in the shredded coconut and baking powder. Mix thoroughly with a spatula or spoon until all ingredients are well combined and a thick, uniform batter is formed.
⏱️ 3 min
- 5
Spoon the batter evenly into the wells of the prepared mini muffin or mini cupcake baking tray, filling each well about two-thirds full.
⏱️ 3 min
- 6
Bake in the preheated oven or air fryer for approximately 15 minutes, or until the bites are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
⏱️ 15 min•🌡️ 350
- 7
Remove the tray from the oven or air fryer and let the bites cool in the tray for a few minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
- 8
Serve the coconut and cream cheese bites plain, or for an optional garnish, dip the tops in warmed chocolate hazelnut spread and sprinkle with additional shredded coconut.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut & Cream Cheese Bites
Ingredients
- 1 egg
- 2 tablespoons granulated sweetener
- 1/2 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1 1/2 cups shredded coconut
- 1/2 teaspoon baking powder
For Serving (Optional)
- 1/4 cup chocolate hazelnut spread, warmed, as needed
- 2 tablespoons shredded coconut, for garnish
Instructions
- 1
Preheat your oven or air fryer to 350°F (175°C). Lightly grease a mini muffin or mini cupcake baking tray.
⏱️ 2 min•🌡️ 350 - 2
In a medium mixing bowl, crack the egg. Add the granulated sweetener and vanilla extract. Whisk these ingredients together vigorously until well combined and slightly foamy.
⏱️ 3 min - 3
Add the softened cream cheese to the egg mixture. Continue whisking until the cream cheese is fully incorporated and the batter appears smooth with no lumps.
⏱️ 4 min - 4
Stir in the shredded coconut and baking powder. Mix thoroughly with a spatula or spoon until all ingredients are well combined and a thick, uniform batter is formed.
⏱️ 3 min - 5
Spoon the batter evenly into the wells of the prepared mini muffin or mini cupcake baking tray, filling each well about two-thirds full.
⏱️ 3 min - 6
Bake in the preheated oven or air fryer for approximately 15 minutes, or until the bites are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
⏱️ 15 min•🌡️ 350 - 7
Remove the tray from the oven or air fryer and let the bites cool in the tray for a few minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min - 8
Serve the coconut and cream cheese bites plain, or for an optional garnish, dip the tops in warmed chocolate hazelnut spread and sprinkle with additional shredded coconut.
⏱️ 2 min