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Keto Matcha Green Tea Fat Bombs - A Creamy, Energizing Snack

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

Ingredients
  

  • 1/2 cup coconut oil, refined or unrefined (refined for a neutral flavor)
  • 1/2 cup coconut cream (thick part from a can of full-fat coconut milk)
  • 1/3 cup almond butter (or cashew butter for a milder taste)
  • 2–3 teaspoons matcha powder (culinary grade works well)
  • 2–3 tablespoons powdered erythritol or allulose (to taste)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional add-ins: 1 tablespoon chia seeds, 1 tablespoon unsweetened shredded coconut, or a few drops of liquid stevia for extra sweetness
  • For garnish (optional): extra matcha for dusting or a few cacao nibs
  • Equipment: silicone mini muffin mold or ice cube tray, small saucepan, whisk, mixing bowl, and a spatula

Method
 

  1. Soften the base. In a small saucepan over low heat, melt the coconut oil. Add the coconut cream and whisk until smooth. Don’t let it simmer; you just want it warm and combined.
  2. Blend in nut butter. Remove from heat and whisk in the almond butter until the mixture is creamy and uniform.
  3. Add flavor. Whisk in the vanilla and salt. Taste the base before adding sweetener to gauge how much you’ll need.
  4. Mix the matcha. In a small bowl, stir the matcha with 1–2 teaspoons of the warm mixture to make a smooth paste. This prevents clumps. Whisk the paste back into the main bowl.
  5. Sweeten to taste. Add the powdered sweetener, starting with 2 tablespoons. Whisk well. Taste and adjust sweetness or matcha intensity. If it’s too strong, add a bit more coconut cream or nut butter.
  6. Optional add-ins. Fold in chia seeds or shredded coconut if using. These add texture and help set the bombs.
  7. Portion and chill. Pour the mixture into a silicone mini muffin mold or spoon into an ice cube tray. Tap the tray gently to level. If using garnishes, sprinkle a touch of matcha or a few cacao nibs on top.
  8. Set. Chill in the fridge for 2–3 hours, or freeze for 45–60 minutes, until firm.
  9. Release and store. Pop them out of the mold and transfer to an airtight container. Keep refrigerated for a softer, truffle-like texture, or frozen for a firmer bite.