Keto Chocolate Coconut Fat Bombs
These Keto Chocolate Coconut Fat Bombs blend creamy coconut with deep cocoa for a rich, melt-in-your-mouth treat. Portioned into bite-sized pieces, they're perfect for a quick pick-me-up or a simple way to add extra richness to your day while staying low-carb.
Servings 10 people
Calories 209 kcal
Ingredients
- ¼ cup coconut oil
- ¼ cup coconut butter
- 1 cup coconut flakes unsweetened
- 2 tablespoons erythritol powdered
- 1 cup Lily’s chocolate chips unsweetened
- almonds for garnish
Instructions
- Melt ¼ cup coconut oil and ¼ cup coconut butter in non-stick saucepan on medium-low to medium heat.¼ cup coconut oil, ¼ cup coconut butter
- Remove from heat. Add 1 cup coconut flakes and 2 tablespoons erythritol. Mix well.1 cup coconut flakes, 2 tablespoons erythritol
- Evenly distribute mixture into silicone candy molds and freeze for 15 minutes or until semi-solid.
- Using double boiler, melt 1 cup Lily’s chocolate chips, stirring constantly until chocolate is smooth and fully melted.1 cup Lily’s chocolate chips
- Remove fat bombs from freezer and cover with melted chocolate.
- Top with almonds for garnish and refrigerate until solid. Thaw at room temperature to enjoy.almonds for garnish
Notes
- Slightly toast the coconut flakes for a crispier texture and stronger, coconutty flavor.
- Candy molds work best, but if you don’t have any, ice cube trays, a mini muffin pan, or a baking sheet lined with parchment paper are just as effective.
- Almonds can be substituted with chopped pecans, walnuts, sunflower seeds, or chia seeds.
- Add peanut butter to make coconut peanut butter fat bombs with a nuttier, creamier flavor.
- Avoid refined coconut oil and opt for organic, unrefined coconut oil and butter to add rich flavor and nutritional benefits.
Nutrition
Calories: 209kcal | Net carbs: 2g | Fat: 18g | Protein: 1g