Name: Easy Coconut Fat Bombs - Keto and Low Carb
Prep time: 5 min
Yield: 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; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure coconut extract

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Sweet strawberries and shredded coconut make one tasty Keto Fat Bomb that will also satisfy your cravings for sweets!

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 goes perfectly with the coconut.

Coconuts are a quintessential Keto food and with good reason! They have incredible health benefits, which you can read about here.

How to Make Keto Strawberry Coconut Fat Bombs

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.

Why Eat Keto Fat Bombs?

A Ketogenic Diet consists of a high amount of fat, moderate protein and low carbs, so the bulk of our calories come from healthy fats. If we don’t consume enough healthy fat, we run the risk of following a high protein diet which is not Keto! Some people struggle with this concept, since we’re been told for many years that fat is bad and we should eat low/no fat. Nothing could be further from the truth!

These fats can include butter, heavy cream, coconut and coconut oil, avocados and avocado oil, mascarpone cheese, olive oil, cream cheese to name a few. For a more comprehensive list of these foods, check out my Keto Foods List!

Adding these healthy fats into our meals is key, but there are times when you just don’t have enough or doesn’t quite fit into a particular meal that you’re preparing. Fat bombs are perfect for times like this, where you can consume one or two and get your healthy fats in your macros! Most recipes make a fairly decent amount and most often can be frozen, so you can always have some on hand!

Another great perk to the majority of fat bombs is, they double as a sweet treat! Who doesn’t love a bite of something sweet, without having to make an entire cake, pie or batch of cupcakes!?

More Keto Fat Bombs recipes…

Cheesecake Fat Bombs

Chocolate Mocha Fat Bombs

Cookie Dough Fat Bombs

Pumpkin Pie Fat Bombs

Blackberry Fat Bombs

Toasted Coconut Fat Bombs

Chocolate Peanut Butter Truffle Fat Bombs