Ingredients:

• ½ cup grass-fed butter or ghee
• ½ teaspoon turmeric
• Pinch of freshly-ground black pepper
• 1½ cups unsweetened shredded coconut
• ½ cup coconut butter
• ½ cup extra-virgin coconut oil
• 1 teaspoon freshly-squeezed lemon juice
• 1 teaspoon liquid stevia or monk fruit sweetener (optional)

Optional: Can also use 2 tablespoons of raw, local honey or keto maple syrup or 1 tbsp. of xylitol if you don’t want to use stevia.  Honey does contain sugar however, so the recipe would not be ketogenic if you used this.

Instructions:

Step #1:  In a small saucepan over low heat, melt the butter. Add the turmeric and pepper and stir until well combined. Remove from the heat and set aside.

Step #2:  Place the shredded coconut, coconut butter, coconut oil, lemon juice, and stevia in a food processor and process until well blended.

Step #3:  Using a spoon, place about 2 tablespoons of the coconut mixture into each well of a silicone or metal mini-muffin pan.

Step #4:  Pour equal portions of the turmeric butter over the coconut mixture in each well until the coconut is completely covered.

Step #5:  Freeze for about 20 minutes, or until the coconut mixture is frozen.

Step #6:  Serve or store in a tightly sealed container in the refrigerator for up to a week or in the freezer for up to 3 months.