Vanilla Latte Fat Bomb

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

Do you dream of Vanilla Lattes?

Now you can indulge in the creamy smooth flavor of a vanilla latte in a fat bomb!

I'm sure you'll agree that when following a Ketogenic or LCHF (Low Carb High Fat Diet), Fat Bombs are a easy and delicious way to get your macros up to where they need to be.

If you haven't tried them yet– you should!

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Vanilla Latte Fat Bomb
When I set out to make a Vanilla Latte fat bomb, I knew I wanted a smooth, creamy texture and a hint of coffee and cacao. These fat bombs achieve this perfectly with the use of cashew butter. A lot of recipes call just for coconut oil, but my test recipes just left my mouth feeling wrong after eating one. I hope you love this Vanilla Latte Fat Bomb Recipe as much as we do!
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Keto
Cuisine Keto
Prep Time 30 min
Passive Time 40 min
Servings
fat bombs
Ingredients
For the base layer:
For the topping:
Course Keto
Cuisine Keto
Prep Time 30 min
Passive Time 40 min
Servings
fat bombs
Ingredients
For the base layer:
For the topping:
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat your crockpot on high while you get your ingredients together.
  2. Turn your crockpot to low and add the base layer ingredients.
  3. Fill the mold with a little less than a Tablespoon of the base layer. Then place in the freezer for 20 minutes. In the meantime, make the topping layer by mixing the espresso powder, cacao powder, cream & additional vanilla stevia into the remaining mixture in your crockpot.
  4. After 20 minutes, remove the molds with the base layer from the freezer.
  5. Top each "fat bomb" with about a half teaspoon of the topping. Use all the remaining "topping"
  6. Place the molds back in the freezer for about 10 minutes or until the topping sets up.
  7. Remove the 'fat bombs' from the mold and store in the fridge or freezer in a tightly sealed container. These stay good for weeks stored in the fridge and even longer in the freezer!
Recipe Notes

Notes:
If you prefer not to use Espresso, then you can omit it and replace it with a teaspoon of cacao.
If you prefer a more “milk” chocolate, then use more stevia.
If you prefer a darker chocolate, then use more Stevia for Darker Chocolate flavor

You may need to adjust how full you fill your molds if the cup sizes are smaller. Aim to fill them about ¾ of the way full to leave room for the chocolate espresso topping.

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Things I used in this recipe:

Cashew Butter (Amazon Affiliate) (look for one with no sugar in the ingredients list)
Instant Espresso Powder (Amazon Affiliate)
Madagascar Pure Vanilla Extract by Simply Organic (Amazon Affiliate)
Cacao Powder by Viva Naturals (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)
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 Vanilla Latte Fat Bomb

Nutrition Facts
Vanilla Latte Fat Bomb
Amount Per Serving
Calories 127 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 1g
Cholesterol 1mg 0%
Sodium 0.4mg 0%
Potassium 15mg 0%
Total Carbohydrates 1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 0.4g 1%
Vitamin A 0.2%
Vitamin C 0.01%
Calcium 0.2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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