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.
What might be a nice addition would be cocoa powder.
I have made a coconut oil and cocoa powder chocolate before, was very good, will try the above recipe with cocoa powder
Hey there….Just made these. Haven’t tried them yet,as they just came out of the freezer and are rock hard…Wondering if they are better stored in the fridge? Or do you just pull a couple out a day and let them thaw? and if stored in the fridge how long will they last? thanks
If you store these in the fridge, they should last a long time, like maybe a couple of months. They don’t really have any ingredients that would go bad in the fridge. They are softer in the fridge vs the freezer, so it is just whichever one you prefer.
These are my favorite fat bombs. I use granulated Monkfruit. I also add vanilla & almond extract to taste. If it gets cold & starts to separate just heat in microwave 10 sec. I’ll sometimes dip.in melted chocolate when I eat & have the macros available.
Great recipe! I love them refrigerated, but they’re super delicate and a little runny. Try this though!
1. Freeze the bombs in their molds.
2. Melt unsweetened chocolate and a little stevia (or a sweetener of your choice), and let cool a little, but not enough to firm up.
3. Untold the frozen bombs.
4. Dunk the bombs into the chocolate one at a time, and place them on a baking sheet lined with parchment.
5. Keep the bombs in the fridge.
The chocolate firms up and holds the shape of the bombs! Thanks for the great recipe, Megha.
I just finished making these for the first time. They’re not as white as the picture. Not sure what i did qrong.
I wasn’t able to find can coconut milk, but did find it in a carton. Will this work and if so, how much would I use?
No, coconut milk in a carton is too thin, You want to more creamy coconut milk that comes from a can. You can usually find them in the baking section or in the asian section.
I used an ice tray and put one 60% cacoa Ghirardelli dark chocolate chip in each “ice cube” for a special dessert. Followed the instructions and they turned out very good and tasty! 20 drops of PureVia stevia sweetener. Thanks for sharing this recipe!!! Yum!
Matt – I think you need to say how many ounces of coconut milk. I have a small can that holds 5.4. I searched through comments to try to find out which you meant and found acMiranda who did a half recipe with the small one. Thanks, I’m going to try them now
I made these today. I added a scoop of isopure unflavored whey protein powder to my mix. I also put them in little plastic condiment containers that have the little plastic lids. I guess they are bigger then your molds, since I only got 18 out of the recipe. I am not sure how to calculate the nutrition per ounce. Any ideas on how to do that?
You will have to add up all your ingredients’ nutrition, weigh the mixture, then divide that by how many ounces you make.
I love these. I try to keep them in my freezer all the time. I use granular Monkfruit though. I also add some almond extract. Depending on what macros I have left I’ll dip in melted Lilly’s sugar free chips. It’s like a frozen Almond Joy.
Can fresh coconut you shred yourself be used or do you have to use processed coconut?
You can shred yourself.
Can the coconut bombs be dipped in chocolate if so what do you recommend
Yep! Any of your favorite low-carb chocolate will work fine. Check out Lily’s or Baker’s Chocolate.
I followed this recipe exactly, to a T. The fat bombs are too soft and do not stay solidified. They must be frozen to be solid. Once you bring them to room temperature, they become too soft to hold their shape. They’re delicious nonetheless, but I’m disappointed in how they do not keep their shape.
??these coconut fat bombs are simple and delicious. TY for sharing ☺
I made these last night and followed the recipe to a T. They wouldn’t come out of the muffin tin like all the other fat bombs I have made. They stuck and when I slightly thaw them to get them out they turn right back to liquid form. I thought for sure there was enough fat in them that they wouldn’t stick. I used the exact same coconut milk the recipe links to as well.. not sure what happened
Hello – did you use refined or unrefined coconut oil?
Thanks
You can use either.
Hi
I recently bought the coconut cream version to this…could I use it instead of the milk? What amount? Thanks
I would use the same amount
Unless you are Kathryn farmer, she stole your video about this. Check it on YouTube.
How much should I measure to each muffin well? The mold you suggest, and the one I use have only 24, and for the macros to be correct, your recipe mentions 30. I am aware that I could reserve some once the first batch is frozen, but how do I measure the first 24 so I have enough left over to make 6 more?
Hi Karey!
Here is the nutrition information for just 24 servings to make it super easy. The nutrition listed below is per serving (or per 1 fat bomb):
Calories: 111.4
Fat: 12.1g
Carbs: 1.1g
Protein: 0.4g
This is how I figured that out in case you or anyone who comes along in the future wants to know:
Matt and Megha made this recipe for 30 servings. The nutrition information listed is per single serving (or 1/30 of the entire recipe). So, multiply all of the numbers listed by 30 to get the FULL numbers for the entire recipe.
Calories: 89.1 x 30 = 2673
Fat: 9.7 x 30 = 291
Carbs: 0.87 x 30 = 26.1
Protein: 0.33 x 30 = 9.9
Now divide those total numbers by the amount of fat bombs you made. Voila! Now you have the nutrition per the servings you made.
Thanks!
Sounds yummy. I’m going to make this. I’m not on a keto diet but lately have been eating some keto friendly foods to reduce carbs.
Never a bad idea!