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Keto Chocolate Coconut Fat Bombs - A Creamy, Satisfying Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup coconut oil
  • 1/2 cup creamy unsweetened almond butter (or peanut butter if it fits your plan)
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol or allulose (adjust to taste)
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional: 2 tablespoons heavy cream or canned coconut cream for extra silkiness
  • Optional: 2 tablespoons sugar-free chocolate chips for texture

Method
 

  1. Prep your molds: Line a mini muffin tin with paper liners or set out silicone molds. Clear space in your fridge or freezer.
  2. Gently melt fats: In a small saucepan over low heat, melt the coconut oil and almond butter. Stir until smooth and glossy. Don’t let it simmer.
  3. Whisk in cocoa and sweetener: Remove from heat. Whisk in the cocoa powder and powdered sweetener until fully dissolved and lump-free.
  4. Add flavor and texture: Stir in the vanilla, salt, and shredded coconut. If using, mix in heavy cream or coconut cream for a softer, truffle-like bite. Fold in chocolate chips last.
  5. Taste and adjust: Sample a small spoonful. Add a touch more sweetener or salt if needed. The mixture should be rich and slightly sweet.
  6. Portion: Spoon the mixture into your molds, filling each about three-quarters full. Tap the tray gently to level the tops.
  7. Chill: Refrigerate for 1–2 hours, or freeze for 25–30 minutes, until firm to the touch.
  8. Serve and store: Pop out the fat bombs. Keep a small batch in the fridge for the week and the rest in the freezer for longer storage.