Strawberry Coconut Fat Bombs – Keto and Low Carb

If you love the taste of coconut, you are really going to love these!  Strawberries, coconut oil, coconut cream and shredded coconut are the key ingredients in these fat bombs.  I add a little creaminess with some mascarpone cheese, one of my favorite ingredients because it has great texture, mild flavor and has a high fat content.  

A little extra sweetness and that beautiful pink color from fresh strawberries pairs so nicely with the coconut. Coconuts are a quintessential Keto food and with good reason!  They have incredible health benefits, which you can read about here.

Ingredients

1/3 cup fresh strawberries, hulled and sliced

1/4 cup organic coconut oil

1/2 cup mascarpone cheese

1/2 cup full fat unsweetened coconut cream (see note below)

3 tablespoons Swerve confectioners (or powdered erythritol)

1 teaspoon pure vanilla extract

1/2 teaspoon pure coconut extract

1/4 cup unsweetened shredded coconut, finely shredded in a mini chopper

Preparation

Refrigerate a can of full fat unsweetened coconut milk over night so that the cream separates from the water and solidifies.  The cream at the top is what you want, should be thick and creamy.  Once the cream has separated, measure out 1/2 cup and discard the water.

Add add the strawberries, mascarpone, coconut oil and coconut cream to the food processor and blend until well combined.

Add in the Swerve, coconut and vanilla extracts and continue mixing.

Using a mini cookie scoop, scoop out the mix into silicone molds, mini muffin cups or ice cube trays.

Top with the shredded coconut and press down gently, so it will stick.  Freeze for 30-45 minutes or until set.  Store leftovers in the fridge, but are best kept in the freezer.

Check out my other fat bomb recipes!

Chocolate Mocha Fat Bombs

Cookie Dough Fat Bombs

Pumpkin Pie Fat Bombs

Blackberry Fat Bombs

Makes 20 Fat Bombs

Macros: Fat 14 grams – Protein 1 gram – Carbs (net) 1 gram

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Easy Coconut Fat Bombs - Keto and Low Carb

Prep Time

5 mins

Freezing

30 mins

 

If you love the taste of coconut, you are really going to love these!  Strawberries, coconut oil, coconut cream and shredded coconut are the key ingredients in these fat bombs.  I add a little creaminess with some mascarpone cheese, one of my favorite ingredients because it has great texture, mild flavor and has a high fat content.  A little extra sweetness and that beautiful pink color from fresh strawberries pairs so nicely with the coconut. Coconuts are a quintessential Keto food and with good reason!  They have incredible health benefits!

Course: Fat Bomb

Servings: 20

Ingredients

• 1/2 cup coconut cream (see notes below)
• 1/4 cup organic coconut oil
• 1/2 cup mascarpone cheese
• 3 tablespoons  Swerve confectioners  or powdered erythritol
• 1/4 cup unsweetened shredded coconut  finely shredded in a mini chopper
• 1/3 cup fresh strawberries, hulled and sliced

Preparation

1. Refrigerate a can of full fat unsweetened coconut milk over night so that the cream separates from the water and solidifies. The cream at the top is what you want, should be thick and creamy. Once the cream has separated, measure out 1/2 cup and discard the water.

2. Add add the strawberries, mascarpone, coconut oil and coconut cream to the food processor and blend until well combined. Add in the Swerve, coconut and vanilla extracts and continue mixing. Using a mini cookie scoop, scoop out the mix into silicone molds, mini muffin cups or ice cube trays.

3. Top with the shredded coconut and press down gently, so it will stick.  Freeze for 30-45 minutes or until set.  Store leftovers in the fridge, but are best kept in the freezer.