4 tablespoons Monk fruit granules or coconut sugar (which is brown in color)
14oz unsweetened coconut flakes (large or medium size)
1/2 teaspoon Celtic (or coarse) sea salt
Preheat oven to 300 degrees. Coat mini muffin tin cups with coconut oil.
In a large bowl, mix egg whites, monk fruit, and sea salt with a fork then fold in coconut flakes until fully covered. ~Drop 1½-2 tablespoons of mixture in each muffin tin cup. Lightly press mixture into the bottom so it’s covered and up the sides of each cup. It doesn’t have to look neat and uniformed but more like a nest.
Bake until light golden on top (approx. 15-20 minutes). Let it cool for 10-15 minutes then remove from tin. If they don’t pop out, use a slim knife around the sides.
When nests are at room temperature, add chocolate covered almonds.
Optional: Can puree strawberries or raspberries and place a small amount in nests prior to the chocolate almonds.