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Serves: 1 big bowl
Prep: 5 minutes
Cook: 3 minutes
Ingredients1 tablespoon coconut oil 1/3 cup popcorn corn kernels 1 ½ tablespoons non-dairy butter, melted 1 tablespoon Natvia 1 ½ teaspoons ground cinnamon
- Add the coconut oil to a large saucepan over medium heat. Heat slowly.
- Test to see if the oil is hot enough by dropping a couple of the kernels into the saucepan and if they pop, the oil is ready.
- Add the rest of the kernels, cover. Shake regularly until popping ends. Remove from the heat.
- In a small bowl, combine the melted butter, Natvia and cinnamon. Pour over popcorn and mix well to coat. Serve.