Chill your food processor bowl, blade, and two mixing bowls. Also, place the coconut milk and fish sauce in the refrigerator to chill.

Preheat coconut oil in a wide-mouthed pot to 350°F (177°C) over medium-low heat.

In a small saucepan, combine lime juice, sweetener, bell pepper, chilies, ginger, garlic, and salt. Simmer over medium heat.

In a small bowl, whisk water and glucomannan powder. Slowly whisk into the hot sauce to thicken. Simmer for 10 more minutes, then set aside.

In the chilled food processor, blend half of the shrimp with salt, pepper, and eggs. Slowly add coconut milk until smooth. Add fish sauce and blend.

Transfer shrimp paste to a chilled bowl in the fridge.

Chop the remaining shrimp into chunks. Mix with ginger, garlic, scallions, and half of the sesame seeds.

Coat a plate with coconut flour, salt, and pepper. Form shrimp mixture into balls and coat with flour.

Fry the shrimp balls in coconut oil until cooked through, about 3-5 minutes. Test one for doneness.

Place cooked shrimp balls in a bowl, add Thai Chili Sauce, remaining scallions, and sesame seeds. Toss together and serve!