3 tablespoons powdered erythritol sweetener (such as Swerve®)
2 tablespoons lemon zest
1 pinch sea salt
Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.