Line a baking sheet with parchment paper and set aside.

In a bowl, combine 2 pouches SuperFat Coffee + MCT, coconut flour, half of melted coconut oil, swerve confectioners powder, and shredded coconut.

Transfer to refrigerator for 10 min, until thickened.

Form mixture into 12 small balls. Place on prepared baking sheet and freeze 15 minutes.

In a double boiler over medium heat, melt chocolate chips with remaining coconut oil.

Place each ball on a fork. Dip ball into chocolate mixture then transfers to prepared baking sheet.

When all the balls have been dipped, sprinkle with slivered almonds then transfer baking sheet back to freezer for 30 minutes, until firm.