Matcha Coconut Fat Bombs

Matcha coconut 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!

Matcha coconut fat bombs ingredients + substitutions

Here’s everything you’ll need to make these matcha fat bombs:

• 8 ounces coconut butter
• 3 tablespoons coconut oil
• 1/2 cup coconut cream
• 1/4 cup powdered monk fruit (I used lakanto powdered sweetener)
• 2 teaspoons matcha powder (2 packets pique tea)
• 1/4 teaspoon sea salt

Substitutions

Coconut butter: If you can’t find coconut butter at your local supermarket, it’s super easy to make yourself with coconut flakes or shredded coconut!

Coconut cream: 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.

Powdered monk fruit: Monk fruit is a great keto-friendly sweetener. The powdered stuff is good because it incorporates into the mixture nicely. Liquid stevia would also work well. I don’t recommend using coconut sugar or the fat bombs will end up being gritty.

How to make matcha coconut fat bombs (3 steps)

These matcha coconut fat bombs are lightly sweet with a perfect balance of matcha and coconut flavor. The best part? You can make them in 3 easy steps!

Step 1: Use a food processor to blend all the ingredients together (about 3-5 minutes).

Step 2: Scoop the batter into molds. I used a zip-lock bag to pipe the matcha mixture into the molds.

Step 3: 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.

Storage

The fat bombs will keep in the refrigerator for 2 weeks or 2 months in the freezer.

Other Recipes:

• Coconut Matcha Latte
• Chocolate Coconut Oil Fat Bombs
• Salted Caramel Fat Bombs
• Coconut Fat Bombs
• Keto Peanut Butter Balls

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