Prep. Line a baking sheet with parchment paper, and soften the almond butter (1 cup) and coconut oil in the microwave at 50% power using 30-second intervals.
Combine. Place almond butter, protein powder (1/2 cup), almond flour (1/2 cup), cocoa powder (1/2 cup), erythritol (1/2 cup), and salt (1/2 teaspoon) in a large bowl and combine using an electric mixer. Your dough should look "wet" (Note 2), with larger clumps that can easily press together to form a ball. If yours looks dry and crumbly, this is just because your almond butter is slightly dry. Simply add a tablespoon of melted coconut oil, and mix again until your dough holds its shape. Fold in the shredded coconut (3/4 cup). Taste the dough! And adjust to your liking.
Shape. Use a cookie scoop (Note 5) or tablespoon to form the dough into 28 small balls. Place them on your prepared baking sheet, and press an almond into the top of each. Allow bites to set in the fridge, and enjoy!
Make sure your almond butter is "wet", older nut butter has a tendency to dry out, which will make it difficult to combine your ingredients. This is usually easiest to tell once you mix everything together. If it is dry, don't worry! Just add more melted coconut oil until you can easily form the dough into balls.
Not feeling the protein powder? Substitute more almond flour in its place. You may want to adjust the amount of added sweetener as well.
Sweetener notes: This recipe has only been tested with Lakanto or Swerve. If using a different brand, you may need to increase the amount added, as plain erythritol is 70% as sweet.
The cookie scoop. I used this small cookie scoop to shape the bites. You can also use a tablespoon and roll them into a ball.
Storing tips. These will hold their shape in the fridge if stored in a single layer. They also do great in the freezer.
Nutritional information is for one bite if you make 28 bites using this recipe. Each bite contains 3.25 g erythritol carbs, so if calculating your net carbs, there are 2.75 g per bite: