Every Ingredient is Coconut!
Often times I’ll get a crazy idea in my head and when I put it to the test it is a huge failure. This was not one of those times! I wanted to create coconut fat bombs that packed in enough coconut flavor for even the biggest coconut fans. I’ve accomplished that with these 3 ingredient Coconut Fat Bombs! That’s not all. We’ve even put together a recipe video that shows you how to make them. These are pretty straightforward, but some people like videos!
Fat Bombs – What’s the Big Deal?
Great question! I used to be a skeptic of the fat bomb revolution, but have officially given in to it’s awesomeness! Not only are these tasty as can be, but they are great ways to supplement fat, which a lot of people struggle with on a keto diet. Getting enough fat on a daily basis is made so much easier when you have a portable “bomb” waiting for you in the fridge/freezer. Over the last few months we’ve been using fat bombs much more often to up our fat intake and we’re happy with the results!
Check out our list of the top 17 Best Keto Fat Bombs.
Notes on the Ingredients
The ingredient list for these coconut fat bombs is about as basic as they come. There’s a couple of factors to keep in mind when choosing your ingredients however. The coconut flakes are the big one. Make sure you’re getting unsweetened, and also opt for the more finely shredded variants if you can find it. We’ve found the more finely shredded the coconut the more evenly dispersed the flakes will be, and they won’t rise to the top as much. The Coconut Milk is the next item to consider. Check the nutrition label because they try and sneak all kinds of stuff into coconut milk! Try and get a version with coconut milk and not much else. This should run you about 2g of carbs per serving.
There’s Levels to This
Sweetness levels that is! I know I said 3 ingredients, but the 4th ingredient is an optional one. Stevia! The amount you add, of course, determines how sweet the coconut fat bombs will be. The 20 drops shown in this recipe make them nice and lightly sweetened. If you want these coconut fat bombs to be dessert, then add some more. Probably 30-40 drops.
Search “Ketoconnect – Coconut Fat Bombs” On MyFitnessPal.com
Coconut Fat Bombs
Ingredients:
- 1 can Coconut Milk
- 3/4 cup coconut oil
- 1 cup unsweetened coconut flakes
- 20 drops Liquid Stevia
Instructions:
- Add coconut oil to a large mixing bowl. Microwave for 20 seconds to melt.
- Add stevia and coconut milk to the warm coconut oil. Mix to combine.
- Lastly, add coconut flakes and mix.
- Pour into fat bomb molds and place in the freezer for 1 hour. Enjoy!
- These fat bombs are best kept in the freezer.
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
Great recipe! I added some instant coffee to half of the recipe. Made them a tasty coconut latte flavor. May make the whole recipe that way next time.
Made the chocolate peanut butter and coconut bomb mixtures at the same time, figuring I’d get a separate fill of both in my 30 mini muffin pan. Used a light amount of liquid monk fruit to sweeten. Had too much coconut mixture, or so I thought….poured the surplus of coconut over the choc/pnb and it was heaven! Never going to make them separate again because they love each other so deliciously. Thank you for the recipes and the hard work!!!
How many ml in a can… Don’t they come in different sizes?
Not friendly for those outside of US
403 mLs
How can i track this on the carb manager app?
You will have to input the ingredients manually.
What about total carbs please? I do not count just net, have to consider fiber too, and sweetener if it’s sugar-alcohol (not in this case, I know, just to be precise), even if “generally” they have negligible effect on BG -not my case unfortunately, I’m strictly keto for therapeutic reason…so often times I have to modify something in the recipes on blogs like your, but I Like your recipes as a great source of inspiration… Thank you 🙂 !
Also, you can add some super dark chocolate to this for a nice chocolate flavor. I use the 88% cacao Endangered Species Dark Chocolate. It will add a little over 3g of fat and a little under 3g of carb per square of chocolate that you add to the mix, so maybe make one batch like this, but make a couple normal batches, too, and have a chocolate one every once in a while. Just soften Two or three squares of chocolate in the microwave or on the stove and mix into the batch.
I just made these & they were delicious! I changed the sweetener to swerve because I’m not a fan of stevia. Great recipe with endless variations for flavor…chocolate,strawberry & lemon…oh my I can’t wait! Thanks for all that you do!
Just made these. I used monk fruit as my sweetener. I set 1/3 of liquid aside before adding coconut. I added coconut to the rest and filled my molds 2/3 full with the coconut mixture and froze until solid. For the 1/3 I set aside, I put 1 tsp natural almond flavour and a small drop of coloring. Mixed it all up and used it to fill the top 1/3 of the molds, then froze again. Really tasty!
Do you think you could add peanut butter to these?
Yep!
I just made these! YUM! I added an almond & a few Lily’ s dark chocolate in each cup… omg you guys, this is a killer recipe! It came out perfect! Thanks again! Waiting for your guys cook book from Amazon 🙂
Excited to finally have found a fat bomb that is mainly fat and not high in protein as well!
I added a little bit of Hershey’s Special Dark Cocoa Powder to this and it is fantastic!
I just made these and they taste so so so good! I absolutely could not stop after one! Love your recipes Matt & Megha! 🙂
Can I use almond milk instead if coconut milk?
Canned coconut milk is much thicker, but you could try it. Let us know how it goes.
Separated despite being room temp, gave it a good beating with a whisk, looks disgusting but will hopefully freeze ok and not make me ill. Believe me, I will let you know!!
What about melting a little 85%-90% chocolate and adding it to the bottom of the mold before adding the coconut mixture? This sounds like it might be yummy?! Just a suggestion 🙂
Yes that sounds great!
I count 4 ingredients-is there a reason the title says 3? I accidentally and stupidly forgot coconut milk and didn’t catch it because I was thinking 3 ingredients.
I’ve made this recipe twice now and they’re super delicious! My only problem is that for some reason I get 45 fat bombs instead of 30? I made sure the fat bomb mold I use holds the same amount as yours. Any ideas why I’m getting so much more? It was quite the hassle the first time I made it and only had one mold to put it in. I ended up using a couple chocolate bar molds, which actually worked really well! Four pieces of the bar equals one fat bomb, and they’re easier to eat than the fat bombs if you just suck on them since they’re thin.
Well that sounds like a win if you’re getting 45, not 30! That’s strange. Just lessen the ingredients if you want to make less fat bombs.
I have a question about the quantity of one recipe. I bought on Amazon what I thought were standard fat bomb molds ( because they were described as fat bomb molds). Two silicone trays totaling 30 fat bombs which I thought would be perfect for this recipe. It turns out that I have a lot more left over after filling the 30 wells. I then used the rest to fill 18 mini cupcake wells. So now I have no idea how to calculate the nutrition. In general, what is the size of each fat bomb according to you nutritional information? Is your fat bomb mold well the size of one tablespoon, two? Thank you!
Matt & Megha used a silicon mini muffin mold for this recipe, and didn’t completely fill the up, I would say 1-1.5 tbsp but I really can’t be sure. The best way is to just divide the total nutrition by how many fat bombs you got.
My husband and I have been doing keto for 7weeks now and haven’t lost weight in 5 of those weeks. A friend said to eat fat bombs and less protein as we are in ketones. Any suggestions?
We suggest trying to track your macros for a couple days to see if you are overeating. This may be why you are not losing. Use our free calorie keto calculator to find out how much fa, protein and calories you should eat every day to lose weight.
I made these but they are so frozen you can’t eat them. Did I do something wrong or are they just made to put in coffee or something ?
Thanks!
Yes, we leave them out for a few minutes or until they are easier to eat. You could try storing them in the fridge. 🙂