These ridiculously easy 5-minute coconut fat bombs are pure coconut in solid form – coconut oil, coconut butter and shredded coconut, nothing more. Whisk everything together, spoon it into a tray, and chill while you get on with your day. The result is ten creamy, coconut-packed bites with barely a carb in sight.
Craving something sweet but sticking to your keto goals? I’ve got you! These ridiculously easy Coconut Fat Bombs are your new best friend. In just 5 minutes, you can whip up a batch of these creamy, melt-in-your-mouth bites that are packed with healthy fats to keep you energized and satisfied. They’re the perfect little treat to have on hand when that afternoon slump hits or a sugar craving strikes. Let’s get making!
Ingredients
• 1 Tbsp / 8g (0.28 oz) shredded coconut, unsweetened
• 1/3 cup / 76g (2.68 oz) coconut oil, melted
• 1/3 cup / 76g (2.68 oz) coconut butter, softened
• 1 teaspoon / 4g (0.14 oz) granulated sweetener of choice, to taste
Instructions
1. Preparation
2. Prepare a standard ice cube tray or a silicone candy mold. Silicone molds make for the easiest removal.
3. In a medium bowl, combine the melted coconut oil, softened coconut butter, shredded coconut, and your chosen sweetener. Whisk vigorously until the mixture is smooth and the sweetener has completely dissolved.
4. Carefully pour or spoon the coconut mixture evenly into the sections of your ice cube tray or mold.
5. Transfer the tray to the refrigerator and chill for at least 30 minutes, or until the fat bombs are completely firm to the touch.
6. Once set, pop the fat bombs out of the mold. Store leftovers in an airtight container in the refrigerator and enjoy!
Nutritional Information
• Nutrition Facts
• Servings: 10
• Cooking Time: 5 minutes
• Per Serving
• Calories: 129
• Total Fat: 14g
• Total Carbohydrates: 2.4g (0.08 oz)
• Dietary Fiber: 0.1g
• Net Carbs: 0.3g (0.01 oz)
• Protein: 0.2g
Pro Tips
• For a smoother, non-gritty texture, use a powdered or liquid sweetener. If you only have granulated, pulse it in a coffee grinder for a few seconds to create a fine powder.
• Add 1/4 teaspoon (20 ml / 0.7 fl oz) of vanilla extract or a pinch of high-quality sea salt to the mixture to enhance the coconut flavor and balance the sweetness.
• For a crunchier texture, toast the shredded coconut in a dry skillet over medium-low heat for 2-3 minutes until fragrant and lightly golden before mixing it in.
FAQ
Q: What are coconut fat bombs
A: Coconut fat bombs are creamy, keto-friendly bites made with healthy fats like coconut oil and coconut butter. They are a quick, low-carb treat designed to provide energy and satisfy sweet cravings.
Q: How long does it take to make these fat bombs
A: This recipe is very fast, taking only 5 minutes to mix together before chilling. They need at least 30 minutes in the refrigerator to become firm.
Q: How do I store coconut fat bombs
A: You should store them in an airtight container in the refrigerator. Because they are made with coconut oil, they will soften or melt if left at room temperature.
Q: Can I make these fat bombs less gritty
A: Yes, for a smoother, non-gritty texture, use a powdered or liquid sweetener. If you only have granulated sweetener, you can pulse it in a coffee grinder to create a fine powder before mixing it in.
Pro Tips
- Use a powdered or liquid sweetener for a smooth, non-gritty texture; if you only have granulated, pulse it in a coffee grinder for a few seconds into a fine powder first.
- For a crunchier texture, toast the shredded coconut in a dry skillet over medium-low heat for 2-3 minutes until fragrant and lightly golden before mixing it in.
- Add 1/4 teaspoon of vanilla extract or a pinch of high-quality sea salt to the mixture to enhance the coconut flavor and balance the sweetness.
- Whisk the mixture vigorously until it is completely smooth and the sweetener has fully dissolved before pouring it into the molds.
- Silicone candy molds give the easiest removal (an ice cube tray works too) – chill at least 30 minutes until firm, then store leftovers in an airtight container in the refrigerator.
Frequently Asked Questions
Why does my coconut fat bomb mixture taste gritty?
The sweetener hasn't fully dissolved or isn't fine enough. Use a powdered or liquid sweetener, or pulse granulated sweetener in a coffee grinder for a few seconds before whisking it in.
How do I store these coconut fat bombs?
Pop them out of the mold once they are firm and keep them in an airtight container in the refrigerator, where they stay perfectly solid and ready to snack on.
Can I make a crunchier version?
Yes – toast the shredded coconut in a dry skillet over medium-low heat for 2-3 minutes until fragrant and lightly golden, then mix it in for toasty little flecks throughout.
Are these fat bombs keto-friendly?
Each of the 10 fat bombs has 129 calories, 14g fat, 0.2g protein and 2.4g carbs – just 0.3g net carbs each.
Recipe card below.
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Ridiculously Easy 5-Minute Coconut Fat Bombs
Ingredients
Method
- Preparation
- Prepare a standard ice cube tray or a silicone candy mold. Silicone molds make for the easiest removal.
- In a medium bowl, combine the melted coconut oil, softened coconut butter, shredded coconut, and your chosen sweetener.
- Whisk vigorously until the mixture is smooth and the sweetener has completely dissolved.
- Carefully pour or spoon the coconut mixture evenly into the sections of your ice cube tray or mold.
- Transfer the tray to the refrigerator and chill for at least 30 minutes, or until the fat bombs are completely firm to the touch.
- Once set, pop the fat bombs out of the mold. Store leftovers in an airtight container in the refrigerator and enjoy!
- Add 1/4 teaspoon (20 ml / 0.7 fl oz) of vanilla extract or a pinch of high-quality sea salt to the mixture to enhance the coconut flavor and balance the sweetness.
