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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 most fat bombs is, they double as a sweet treat without kicking you out of Ketosis! 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
Easy Coconut Fat Bombs - Keto and Low Carb
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
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.
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Elle,
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Your Fat Bombs look delicious!!. I really want to try them, but the 3 recipes I just looked at are all missing Nutritional Facts info though… The serving size + how many the recipe yields. (It would be helpful to show the apx weight of a serving also, so we know we’re making them the right size). If you’re on KETO, serving size is an essential, and pretty much a no-go without it. Thanks so much! ♥
Elle,
The nutrition info for all my recipes is inside the recipe card, towards the bottom of each page. For these fat bombs, there are 20 servings, so 1 fat bomb = 1 serving. They are about the size of a mini muffin, so as long as you use a fat bomb mold or mini muffin pan as shown in the pics and video, you should also get 20 servings.
In the printed Ingredients area, you forgot the vanilla and coconut extracts!
Not sure how that went missing, but I’ve corrected it. Thanks for letting me know!