Missing the sweet, tropical taste of pineapple on your keto journey? While large amounts are a no-go, this recipe uses just a touch to create a powerful flavor punch in a perfectly keto-friendly treat. These creamy Piña Colada fat bombs are your ticket to a guilt-free tropical escape. They are incredibly simple to make, so whip up a batch and stock your freezer for whenever a sweet craving hits!
Ingredients
• 15 g / 0.5 oz full-fat cream cheese, softened
• 6.5 g / 1.5 tsp coconut oil
• 12.4 g / 2 tsp fresh pineapple, pureed or minced very fine
• 6 g / 1 tbsp unsweetened shredded coconut
• Optional: 3–5 drops Piña Colada flavor extract
Instructions
1. In a small mixing bowl, combine the softened cream cheese and coconut oil. Melt them together in the microwave in 10-second intervals until smooth.
2. Add the pureed pineapple, shredded coconut, and optional flavor extract to the cream cheese mixture.
3. Stir vigorously until all are fully incorporated and the mixture is uniform.
4. Spoon the mixture into small silicone candy molds or drop small dollops onto a baking sheet lined with wax paper.
5. Place the molds or baking sheet in the freezer until the treats are completely hardened, about 30-60 minutes.
6. Once frozen solid, transfer the fat bombs to a freezer-safe bag or airtight container. Store in the freezer, as they will soften quickly at room temperature.
Nutritional Information
• Nutrition Information
• Serving Size: 1 fat bomb
• Calories: 35
• Fat: 3g
• Protein: 0.5g
• Net Carbohydrates: 1g
• Note: Nutrition is an estimate and may vary based on specific brands and used.
Pro Tips
• For a richer, nuttier flavor, lightly toast the shredded coconut in a dry skillet over medium-low heat until golden brown before adding it to the mix.
• If your pineapple isn’t particularly sweet, add a few drops of liquid stevia or monk fruit sweetener to taste.
• Silicone molds are your best friend for this recipe. They make it incredibly easy to pop out the frozen treats perfectly every time.
• Ensure you are using full-fat, block-style cream cheese (like Philadelphia brand) rather than a whipped spread for the best texture and lowest carb count.
FAQ
Q: Is pineapple really keto friendly
A: While pineapple is typically high in sugar, this recipe uses a very small amount purely for its potent tropical flavor. By using just two teaspoons for the entire batch, each fat bomb contains only 1g of net carbs, making it a perfectly acceptable keto-friendly treat.
Q: How should I store these keto fat bombs
A: You must store these fat bombs in an airtight container or freezer-safe bag in the freezer. They are made with coconut oil and cream cheese, which will cause them to soften and melt very quickly at room temperature.
Q: Can I make these fat bombs without pineapple
A: Yes, you can omit the fresh pineapple. For a similar tropical flavor without the carbs from the fruit, rely on the Piña Colada flavor extract and unsweetened shredded coconut. You may want to add a few extra drops of the extract to enhance the taste.
Q: What if I don’t have silicone molds
A: No problem. If you don’t have silicone molds, you can simply drop small spoonfuls of the mixture onto a baking sheet lined with wax or parchment paper. Freeze them until solid, and they will be just as delicious.
