Coconut Fat Bomb Recipe How To Make Fat Bombs

Coconut Fat Bomb

How To Make Coconut Fat Bombs

Love Coconut? Me too! This coconut fat bomb recipe is an amazing treat to add to your ketogenic diet plan.

The first time I tried a fat bomb recipe, I used one with just coconut oil. The texture was slippery and like eating a spoonful of coconut oil with a little flavor added for good measure. gah!

I knew there had to be a better way.

I thought back to a 'vegan' trick of using cashew butter to add creaminess to dishes. When I tested it out on my first fat bomb recipe, I knew I had hit the jackpot. The cashew butter provides body and fullness to otherwise bland concoction. 

P.S.  Let's not keep this fat bomb recipe a secret!!! Share with your friends on social media. Let's spread the word that eating healthy can be easy and delish!

SEO Keyword here

Macros

96% Fat ~ 3% Net Carb ~ 1% Protein

5 from 2 votes
Coconut fat bomb
Coconut Fat Bomb
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Biting into these coconut fat bombs makes me feel like I’m eating a coconut truffle. If you want a fancier finish, toast the coconut in the oven (350 degrees)  for a few minutes before adding it to the fat bomb mixture. Toasting coconut brings out the flavor—make sure you watch the coconut closely as it can brown quickly.

Course: Fat Bomb, Keto
Cuisine: Keto
Servings: 16 Fat Bombs
Calories: 133 kcal
Author: Tara Wright
Ingredients
Instructions
  1. You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe. Be careful not to heat the ingredients too much. You just want this warm. Not steaming hot.
  2. Combine the ingredients and heat on low temperature until melted. Whisk to combine.
  3. Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe) Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
  4. Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
  5. Store your fat bombs in an airtight container in your fridge or freezer!
Nutrition Facts
Coconut Fat Bomb
Amount Per Serving
Calories 133 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 12g 60%
Potassium 14mg 0%
Calcium 0.1%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.


Tips for Coconut Fat Bombs


There are a few tips that I want to share with you to help you end up with amazing fat bombs!

Tip #1

Use Gentle Heat

You will notice that I use a mini-crockpot to make my fat bombs.

The first thing I do when I decide to make fat bombs is to pull out my crockpot, plug it in and set it to high.

Then I weigh out my coconut oil and add it to the pot and continue through the recipe.

Note that as soon as the coconut oil melts, I turn the heat off.

If you cook these on a stovetop, use low heat and turn the heat off as soon as your coconut oil melts. You want to keep the temp on the lower end.

Tip #2

High Quality Ingredients Are Essential

Invest in high quality ingredients. Using high quality ingredients make a huge difference in taste, texture and overall end result. This is a place where scrimping won't save you in the end because you won't like them as much.

If you aren't sure where to start-I have included personalized recommendations for you in this post.


Substitutions For Coconut Fat Bomb


The most common question I get with fat bomb substitutions is on the sweetener. I personally prefer using liquid stevia drops for fat bombs because I never end up with a grainy result.

I also prefer not to heat my mixture very much (as we've already discussed).


Ingredients & Stuff for Coconut Fat Bombs




Mini-Crockpot
These are inexpensive and very convenient. I really like using them for fat-bombs because of the gentle heat when melting ingredients and the ability to keep things warm when I’m making layered ‘fat bombs’.

Molds

The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options:

Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂

Sharing Is Caring

Did you enjoy this recipe? If so, please rate it by clicking on the star in the recipe card.

Then Share It! 

Use the buttons on the left to Pin this recipe to Pinterest, Email it to a friend or share on social media.

Check out my YouTube channel "Tara's Keto Kitchen"! I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.


    Other Recipes You May Enjoy

    Image Image Image
    About the Author

    Tara Wright, CHC, MBA

    Twitter

    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

    Leave a Comment