Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Or set out a mini muffin tin.

Combine the natural sweetener, extract and coconut oil with a fork until small crumbs form.

Place on the baking sheet and spread into a thin sheet (or place 1 1/2 teaspoons of the mixture into each mini muffin tin. Bake for 10-12 minutes. Remove from the oven and allow to cool completely.

The candy hardens as it cools.

Store in an airtight container in the fridge for up to 1 month.

Use on keto ice cream or eat plain!