Toast the coconut. Add the shredded coconut to a dry skillet over medium heat. Stir often for 3–5 minutes until lightly golden and fragrant. Remove from heat to cool. Toasting boosts flavor and prevents a raw taste.

Make the keto caramel base. In a small saucepan, melt the butter over medium heat. Whisk in the sweetener and cook 2–3 minutes until it dissolves and looks glossy. Lower heat and slowly whisk in the cream. Simmer gently for 3–5 minutes, stirring, until slightly thickened. Remove from heat and stir in vanilla and 1/2 teaspoon sea salt.

Combine dry ingredients. In a mixing bowl, add the toasted coconut and almond flour. Toss to distribute evenly.

Bring it together. Pour the warm caramel over the coconut mixture. Add the coconut oil. Stir until everything is well coated and starts to clump. If it seems dry, add 1–2 teaspoons more cream.

Form the bites. Let the mixture cool for 5 minutes until it’s easy to handle. Use a tablespoon or small cookie scoop to portion. Press firmly into compact balls or flatten slightly into discs. Place on a parchment-lined tray.

Chill to set. Refrigerate for 30–45 minutes, or freeze for 15 minutes, until firm.

Optional chocolate finish. Melt the sugar-free chocolate in short bursts in the microwave or over a double boiler. Drizzle over the bites or dip the bottoms. Sprinkle with a pinch of flaky sea salt while the chocolate is still wet.

Serve. Enjoy chilled or at cool room temperature. The caramel flavor deepens after a few hours.