Coconut fat bombs are the perfect keto treat to help curb sugar cravings and satiate your appetite. This recipe is keto, paleo, vegan, and whole30 friendly.
Fat bombs are one of the best keto treats to have on hand, especially when you first cut out sugar. I am known for having a sweet tooth, and I overcame my sugar cravings by having coconut fat bombs on hand when I first started eating a keto diet.
I keep a jar of these or my chocolate fat bombs in my freezer so that when I have a sugar craving, I have a treat that’s keto-friendly that won’t mess up my progress.
How To Make Coconut Fat Bombs
Serving: 15 fat bombs
Ingredients
- 1/2 cup (approximately 5 ounces) of coconut cream
- 1/2 teaspoon of vanilla bean powder
- (optional – leave out if you’re following whole30) 1 tablespoon powdered erythritol
Methode
- Mix the coconut cream, vanilla bean powder and optional sweetener together in a medium bowl.
- Carefully scoop the coconut cream mixture into each mold. This recipe makes enough to fill 15 cubes of the silicon molds seen in the photos.
- Place the mold in the freezer until the coconut fat bombs are solid, about 1-2 hours.
When the coconut fat bombs are ready, simple pop them out of the mold and store them in an airtight container in the freezer. If you have a difficult time popping these out of the molds, simple run the bottom of the tray under warm water. This will help them pop out with ease!
Shop Ingredients For Coconut Fat Bombs:
- Coconut cream (buy online here) or learn how to make coconut cream from coconut milk here.
- Vanilla bean powder (buy online here) or check your local health food store
- Powdered erythritol (buy online here) or check your local health food store
Related Recipes:
PrintCoconut Fat Bombs
Coconut fat bombs are the perfect keto treat to help curb sugar cravings and satiate your appetite. This recipe is keto, paleo, vegan, and whole30 friendly.
- Prep Time: 3 minutes
- Cook Time: 1 hr freezing time
- Total Time: 1 hr 3 minutes
- Yield: 15 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup (approximately 5 ounces) of coconut cream
- 1/2 teaspoon of vanilla bean powder
- (optional – leave out if you’re following whole30) 1 tablespoon powdered erythritol
Instructions
- Mix the coconut cream, vanilla bean powder and optional sweetener together in a medium bowl.
- Carefully scoop the coconut cream mixture into each mold. This recipe makes enough to fill 15 cubes of the silicon molds seen in the photos.
- Place the mold in the freezer until the coconut fat bombs are solid, about 1-2 hours.
- When the fat bombs are ready, simple pop them out of the mold and store them in an airtight container in the freezer. If you have a difficult time popping these out of the molds, simple run the bottom of the tray under warm water. This will help them pop out with ease!
Nutrition Facts
- Serving Size: 1 Fat Bomb
- Calories: 18 calories
- Fat: 1.6g
- Carbohydrates: .5g