Try these toasted coconut keto fat bombs for a sweet low-carb treat with the taste of tropical coconut. They’re sweet and creamy, with crunchy walnuts and nutty, toasted coconut.
Toasted Coconut Keto Fat Bombs
I feel like coconut is a polarizing flavor: you either love it or you hate it. If you’re one of those people that love coconut, you’re going to love these toasted coconut keto fat bombs.
They are simple to make, have a low number of carbs, and are a perfect keto-friendly sweet treat. Have them for dessert or as an afternoon snack for a little pick-me-up.
What are Fat Bombs? And Why Should You Make Them…
Keto fat bombs are the perfect low-carb, high-fat snack. Fat bombs are a quick little treat that can give you a boost of energy on the keto diet.
You can call them “fat bombs”, “fat fudge”, “keto bombs”, or “energy bites”! Whatever you call them, they are an easy way to enjoy something sweet while sticking to this keto way-of-eating.
More Fat Bomb Recipes
If you like keto fat bombs, try these:
Ingredients in Keto Coconut Fat Bombs
To make a keto fat bomb, you’ll generally mix a higher-fat content base ingredient with other flavorful ingredients like sweetener, extracts, nuts, or coconut.
For these toasted coconut fat bombs, you’ll use common ingredients like butter, cream cheese, you will also need:
Coconut oil. I like extra-virgin coconut oil because it has a rich flavor and aroma.
Sweetener. For these, and most other fat bombs, I like to use powdered sweetener. The brand I reach for is Swerve Confectioners. You can also make your own powdered sweetener by blitzing granulated sweetener in a high-powered blender.
Coconut flour. Coconut flour is very absorbent and adds a lot of fiber and nutrition to these fat bombs.
Unsweetened shredded coconut. Make sure not to grab sweetened coconut by mistake!
To make it even more flavorful, you can even add a little bit of coconut extract!
How to Toast Coconut
Toasted coconut is one of my favorite ingredients to add to baked goods. Although coconut is delicious straight from the bag, toasted coconut adds a whole new dimension of flavor to these keto fat bombs.
There are a few methods of toasting coconut. You can use the stovetop, the oven, and even the microwave.
Personally, I prefer the stovetop method because it’s so fast and easy. Add the coconut to a large skillet over medium heat. Toast, stirring frequently, until the flakes are golden brown. It will go quick, so keep an eye on it.
To toast coconut in the oven, spread the coconut flakes on a baking sheet in a thin layer and bake in a preheated 350F oven. This won’t take more than 5-10 minutes, so stay close!
How to Make Coconut Keto Fat Bombs
Making fat bombs is super easy. The number one thing to remember is that your ingredients should be at room temperature for the smoothest results.
To mix all the ingredients up, you can use an electric mixer, a food processor, or even a whisk and some elbow grease.
How to Store Fat Bombs
You can store these coconut fat bombs in an airtight container in the refrigerator for up to 4-5 days. Alternatively, you can freeze them in an airtight container and they will remain fresh for 2-3 months.
If you decide to freeze them, you’ll want to thaw them at room temperature before enjoying.
- 4 oz butter, room temperature
- 4oz cream cheese, room temperature
- 4oz coconut oil, room temperature
- 1/2 cup powdered Swerve sweetener
- 1/2 c coconut flour
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp coconut extract, optional
- 1/2 c chopped pecans, optional
- 1 c unsweetened shredded coconut, toated
- In a mixing bowl, stir all ingredients together until well combined.
- Roll small fat bomb balls, about 2 tbsp. Roll in toasted coconut to coat.
- Store in the fridge or freezer.
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