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No-Bake Coconut Cinnamon Balls (Keto Fat Bombs) – vegetarian recipe
Stav Kogan

No-Bake Coconut Cinnamon Balls (Keto Fat Bombs)

Craving a sweet treat that won't derail your health goals? These No-Bake Coconut Cinnamon Balls are the ultimate keto-friendly fat bombs. They're ridiculously easy to make, packed with creamy almond butter and warm spices, and perfect for a quick energy boost or a guilt-free dess
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 3 hours 15 minutes
Servings: 12 ball
Calories: 184
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (240 ml) full-fat coconut milk
  • 1 cup (250 g / 8.8 oz) creamy almond butter
  • 1 teaspoon (5 ml / 0.2 fl oz) pure vanilla extract
  • 3/4 tsp (1.5 g / 0.05 oz) ground cinnamon
  • 1/2 tsp (1 g / 0.04 oz) ground nutmeg
  • 1 teaspoon (4 g / 0.14 oz) natural sweetener, or to taste
  • 1 cup (80 g / 2.82 oz) unsweetened shredded coconut
  • For a different flavor, swap the almond butter for creamy cashew butter or sunflower seed butter.
  • Store these fat bombs in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months.
  • If the mixture is too sticky to roll, chill it for an additional 15-20 minutes until it's firmer.
  • For a chocolatey twist, add a tablespoon of unsweetened cocoa powder to the mixture when melting.

Method
 

  1. In a double boiler or a heatproof bowl set over a saucepan of simmering water, combine the coconut milk, almond butter, vanilla extract, cinnamon, nutmeg, and sweetener.
  2. Stir the mixture constantly over medium heat until everything is melted, smooth, and thoroughly combined.
  3. Remove the bowl from the heat and allow it to cool at room temperature for about 10 minutes.
  4. Then, transfer the bowl to the refrigerator and chill for at least 45 minutes, until the mixture is firm enough to scoop and roll.
  5. Pour the shredded coconut into a shallow dish. Use a small cookie scoop or a spoon to portion the chilled mixture, rolling it between your palms to form 1-inch balls.
  6. Roll each ball in the shredded coconut until it's evenly coated on all sides.
  7. Place the finished balls on a parchment-lined plate and refrigerate for 2-3 hours to set completely before serving.

Nutrition

Calories: 184kcalCarbohydrates: 1.6gProtein: 1gFat: 20g

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