Coconut Fat Bomb

In Keto, Recipe by Tara Wright, CHC, MBA0 Comments

Coconut Fat Bomb Recipe

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.

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 coconut cream provides body and fullness to otherwise bland concoction. Just make these and see. Comment and tell me how much you love this coconut fat bomb recipe!

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!

Here's the Coconut Fat Bomb Recipe…

Print Recipe
Coconut Fat Bomb
Coconut fat bomb
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Keto
Cuisine Keto
Servings
Fat Bombs
Ingredients
Course Keto
Cuisine Keto
Servings
Fat Bombs
Ingredients
Coconut fat bomb
Votes: 1
Rating: 5
You:
Rate this recipe!
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!
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Things I used in this recipe:

Cashew Butter (Amazon Affiliate)  (look for one with no sugar in the ingredients list)

Pure Vanilla Extract (Refer Link) https://wholebodyliving.com/orderwatkins (Make sure you choose the “pure vanilla”. We do love the taste of the “baking vanilla” but it does contain sugar & propylene glycol)

-or- Madagascar Pure Vanilla Extract by Simply Organic (Amazon Affiliate)

Organic Coconut Extract (Affiliate Link)

Unsweetened Shredded Coconut (Amazon Affiliate)

NuNaturals Vanilla Stevia (Amazon Affiliate)

Coconut Oil is purchased through Tropical Traditions because of their attention to quality. You can find the coconut oil we use here (referral link): https://wholebodyliving.com/coconutoil (Note: You can also get unsweetened shredded coconut here!)

 

Mini-Crockpot (Amazon Affiliate)

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’.

 

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

 

Mighty Mold Assorted Shape Molds (Amazon Affiliate)

Wilton 24-Cavity Heart Mold (Amazon Affiliate)

Kovot Heart Shaped Silicone Molds (Amazon Affiliate)

Nutrition Facts for Coconut Fat Bomb

Nutrition Facts
Coconut Fat Bomb
Amount Per Serving
Calories 142 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.003g
Monounsaturated Fat 1g
Sodium 0.2mg 0%
Potassium 4mg 0%
Total Carbohydrates 1g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 0.4g 1%
Vitamin C 0.04%
Calcium 0.1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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