The tastiest way to eat your fat!
Fat bombs are extremely popular in the keto community and range from sweet and light lemon clouds to hearty bacon bombs! They provide a large dose of fat and are very low in carbs. They’re very important and handy to keep around in case you’re falling short on fat during the day. This is especially easy to do when you’re just starting out on a keto diet. You’ll see just how hard it is, in the beginning, to remember to eat your fat! Lifelong conditioning to fearing fat will do that to you. Enjoying a fat bomb will take care of that for you. They will also give you that boost of energy that you may need.
Fat bombs are delicious and incredibly versatile. Many of them are coconut oil based, which is a convenient ingredient since it’s a liquid above 74°F and a solid below. You can easily stir it into your mixture and just 5 minutes in the freezer, your fat bombs are set and ready to eat!
Coocnut oil is also considered to be healthy on many other levels, not just a great source of keto fat. It has been shown to help improve bone health, is beneficial in aiding digestion, has been shown to help with Alzheimer’s disease and also strengthens the immune system. Coconut oil is also good to have on hand to use as a lotion or incorporate into your skincare routine. A little coconut oil on your skin has been shown to help prevent wrinkles, sagging skin and also heal dry skin. Not only does it taste great but it is beneficial on so many other levels too!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Taking inspiration from one of our favorite snacks in our pre-keto days, we put a spin on the regular peanut butter cup and added nutrient-packed (and lower carb) coconut butter. This is a perfect recipe for someone on a paleo diet avoiding legumes or someone with a peanut allergy. Another option is to use almond or seed butter! The possibilities are endless with fat bombs. However, this low carb coconut butter cup recipe is perfect as is!
A useful tool to have are silicone baking cups. They make removal so easy! You simply pull the molds off the fat bombs and they stay totally intact. We highly suggest using them. If you don’t have them, you can use paper liners, or better yet, pour your “batter” into ice cubes molds! then pop them out as you would any ice cube.
Each of our coconut butter cup fat bombs will give you 26g of fat and merely half a gram of carbs. We suggest enjoying one with a hot cup of green tea!
If you’re looking for more fat bomb recipes, try these chocolate truffle fat bombs from Real Balanced. Just like our coconut butter cups, they make for a perfect bite-sized, keto treat that will satisfy your sweet tooth!
| Servings: servings |
- 4 tbsp cocoa powder
- 4 tbsp coconut oil
- 2 tbsp So Nourished erythritol sweetener
- 4 tsp coconut butter
- 1 pinch salt
- Combine coconut oil, cocoa powder and erythritol and stir until there are no clumps. Add a pinch of salt to help bring out sweetness.
- If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You'll see the butter starting to become very soft along the edges of the jar.
- Pour roughly half your chocolate mixture evenly into 4 silicone cupcake molds sitting on a plate. Tilt each cupcake mold around so that the chocolate mixture coats the edges a little. This will help hide the white layer of coconut butter. (This method works very well with paper liners, but as silicone ones are very nonstick, you'll still see some coconut butter peeking out from the sides.) Place in freezer for about 5 minutes.
- When the bottom layer has hardened, spoon a teaspoon of coconut butter onto each mold. Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covered the whole chocolate layer. Place again in the freezer for a few minutes.
- Lastly, take the remaining chocolate mixture and cover the hardened coconut butter. Freeze one last time for about 5 more minutes. Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- EPIC Keto Krate Haul! - February 13, 2020
- 30+ Low Carb Snacks (Keto Snacks) with Little to No Prep - January 1, 2019
- Keto Browned Butter Pumpkin Spice Latte [VIDEO] - November 13, 2018
How about mixing some raspberries and heavy cream for a top?
Sounds amazing!
Little bitter for me. I’m not a Stevia fan but that’s what I had so I used it. I will try again with swerve and add a bit more. It does taste like bitter dark chocolate and red wine helped?so if you like dark chocolate this will probably work for you. I do think its a great base to work from… just add a flavor you like. How would vanilla work with it? Not sure it freezes ok?
Thanks for the recipe…it would be helpful to indicate in the instructions that the coconut oil should be melted. Didn’t realize that til I watched the video! Thanks!
Oh. Em. Gee. These were amazing! How do I dissolve the erythritol so the end result is not gritty?
Did I say these were amazing??
Erythritol is finicky and may never fully dissolve. It also crystallizes when cooled too quickly! You win some, you lose some, I guess. Thank you for the kind words!
You can put the Erythritol in a food processor for a quick blitz. Won’t dissolve it, but it will make it more powdery and so won’t be so gritty.
Made these today. Delicious! Wondering if you have any other variations ideas to share. Thought crossed my mind maybe mint oil. Thanks so much for sharing this delicious and super easy to make no sugar high fat treats! (Oh, and I used muffin liners since I didn’t have silicon and it went fine.)
I made them with frontier mint oil and they turned out delicious. I used about a teaspoon.
Thanks, Stephan! I’ll try that.
I tried this with a slightly different twist. Added two tbspn of heavy cream, replaced the coconut butter with shredded coconut, added a tbspn of stevia and 1oz of crushed hazelnuts. Tastes amazing! I lumped everything together as opposed to doing layers. Thanks so much for the idea!!
You’re very welcome! Sounds great 🙂
I doubled the recipe and poured into a glass pan. I didn’t have any muffin cups. It turned out ok, but the bottom layer kinda stuck to the pan. They broke apart. But still tasted awesome. Maybe I should have greased the pan first.
Definitely! Or opt for using silicone muffin cups – they make removal the easiest 🙂
Do you think you could use ghee instead of coconut butter?
I don’t think the taste or consistency would be similar. Sorry!
Thank you for your recipe! That was delicious! I just devided them in little 15 doses, and made 2 layers instead of 3 🙂
Sounds great! I’m glad you enjoyed it!
Using almond butter instead of coconut butter and Swerve instead of erythritol, it looks like each cup is worth between five and six carbs, but you list it as each one only being 0.5. Where’s the disparity in carbs coming from?
Swerve is erythritol! Erythritol is a sugar alcohol, which means it is not digestible by the human body. Like fiber, it is not counted toward the net carb count.
I have to admit I’m intrigued to make these, but looking at the carb values for erythritol and stevia (also erythritol) the carbs are the same as rather sugar and actually higher with truvÃa brand stevia.
Are you using erythritol purely for caloric reasons or is there some other reason?
Erythritol is a sugar alcohol which cannot be digested by the human body. It doesn’t raise blood sugar in most people, unlike sugar. That’s why erythritol (and fiber) is not counted towards the total carb count. Erythritol is, effectively, 0 net carbs.
Pure stevia is a 0 carb and 0 calorie natural sweetener.
As of 13 July 2017 the amazon link for coconut butter is no good — amazon says the product is unavailable. Can you update?
Hi!
I just tried this link and it worked: http://amzn.to/2aXx5X9
Are you in the US or a different country?
Do these have to remain in the freezer or kept refrigerated?
You can keep them refrigerated 🙂
Hi, would powder stevia work to sweeten?
Yes, stevia will work well!
Amazing!!! They taste like dark chocolate. I used cupcake liners and they came out great.
Glad to hear you liked them! 🙂
First of all–silicone baking cups are the BEST for these. They made these VERY easy to manipulate–much easier than a muffin tin. Highly recommended!
These are a great base for a lot of interesting candies. Personally, I thought they were a little bitter–I’m not a huge chocolate person–so my wife & I re-melted them and added some sweetener.
We also cut them in half, re-melted them, and tried out a few other interesting options:
— peanut butter
— pecans
— chia seeds
— shredded coconut
— coconut flour
— almond flour
All of these tweaks added some interesting new flavors and textures, so if you want to mix it up, have fun!
Thanks for all the great suggestions Chad! 🙂