Matcha fat bombs are the perfect snack for anyone looking for an energy-boosting treat with antioxidants and keto-friendly fats.
The first time I tried matcha tea, I wasn’t too impressed with the taste. Because it’s such a powerhouse of nutrition, I wanted to find a way to enjoy it. I soon discovered that not all matcha is created equal, both in quality and taste.
I’ve tried several brands, and so far, my favorite is from pique tea. Their matcha is quadruple tested for impurities like heavy metals, fluoride, pesticides, toxic mold, and radioactive isotopes. I actually had no idea these are common contaminates in tea!
Matcha provides calm energy, enhanced focus, and clarity. It also provides immune and heart health support, amongst many other benefits. Matcha is a beautiful tea to drink, but also it’s excellent added in recipes, like these fat bombs!
How To Make Matcha Fat Bombs
These matcha fat bombs are lightly sweet with a perfect balance of matcha and coconut flavor.
Ingredients: matcha tea, coconut butter, coconut oil, coconut cream, powdered sugar (I used lakanto powdered sweetener) and salt.
Use a food processor to blend all the ingredients together.
Then scoop the batter into molds. I used a zip-lock bag to pipe the matcha mixture into the molds.
Freeze the fat bombs for 30 minutes or until they’re solid. Then pop them out of the molds and store in an air-tight container.
I like to keep a batch of matcha, chocolate, and salted caramel fat bombs on hand for when I’m jonesing for a treat.
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Matcha Fat Bombs
These matcha fat bombs are lightly sweet with a perfect balance of matcha and coconut flavor.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes + freezing time
- Yield: 40 1/2 TBS Servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 ounces coconut butter
- 3 tablespoons coconut oil
- 1/2 cup coconut cream*
- 1/4 cup powdered monk fruit
- 2 teaspoons matcha powder (2 packets pique tea crystals)
- 1/4 teaspoon sea salt
Instructions
- Add all the ingredients into a food processor and puree until the batter is soft, about 3-5 minutes.
- Scoop the batter into your favorite molds and freeze for 30 minutes or until the fat bombs are solid.
- Pop them out and store in an air-tight container.Â
- The fat bombs will keep in the refrigerator for 2 weeks or 2 months in the freezer.
Notes
* You can purchase cans of coconut cream or remove cream from canned coconut milk. Refrigerate full-fat coconut milk for at least 8 hours, then open and remove the solid cream on top of the can.
Nutrition Facts
- Serving Size: 1 Fat Bomb (1/2 TBS)
- Calories: 50
- Sugar: .3g
- Fat: 5.3g
- Carbohydrates: 1.4g
- Fiber: 1g
- Protein: .3g
