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Toasted Coconut Fat Bombs – vegetarian recipe
Stav Kogan

Toasted Coconut Fat Bombs

Craving a sweet treat that won't kick you out of ketosis? These Toasted Coconut Fat Bombs are a game-changer. Imagine the rich, nutty flavor of perfectly toasted coconut blended into a creamy, melt-in-your-mouth bite, spiced with a hint of cinnamon. They're the ultimate guilt-fre
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 12 serving
Calories: 114
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 cups (120 g / 4.2 oz) unsweetened flaked coconut
  • 1 cup (240 ml) coconut oil, softened or melted
  • 2 tbsp (24 g / 0.85 oz) powdered Erythritol, or to taste
  • 1 tsp (5 g / 0.18 oz) ground cinnamon
  • 1 tsp (5 ml) vanilla extract
  • 1/8 tsp (40 ml) salt
  • For a bit of texture, reserve a tablespoon of the toasted coconut and stir it into the blended mixture before pouring it into the molds.
  • Silicone molds work best for easy removal. If using a plastic ice cube tray, let it sit at room temperature for a minute before trying to pop the fat bombs out.
  • Ensure your Erythritol is powdered. Granulated sweeteners can result in a gritty texture. If you only have granulated, blitz it in a clean coffee grinder first.

Method
 

  1. Preparation
  2. Preheat your oven to 350°F (175°C).
  3. Spread the unsweetened flaked coconut in a single, even layer on a baking sheet. Toast for 8 minutes, watching closely until it's fragrant and golden brown.
  4. Remove from the oven and allow it to cool for a few minutes.
  5. Transfer the toasted coconut to a high-speed blender or food processor.
  6. Blend until it breaks down into a smooth, runny coconut butter consistency. You may need to scrape down the sides a few times.
  7. Add the softened coconut oil, powdered Erythritol, ground cinnamon, vanilla extract, and salt to the blender.
  8. Blend again until the mixture is completely smooth and well combined.
  9. Carefully pour or spoon the mixture into a 12-cavity silicone mold or a standard ice cube tray.
  10. Refrigerate for at least 2-3 hours, or until the fat bombs are completely firm.
  11. Once firm, pop the fat bombs out of the mold.
  12. Serve immediately or store in an airtight container in the refrigerator to maintain their shape.
  13. Add a tablespoon of unsweetened cocoa powder for a chocolate-coconut version or a scoop of your favorite keto-friendly protein powder for an extra protein boost.

Nutrition

Calories: 114kcalCarbohydrates: 1.5gProtein: 0.4gFat: 13g

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