Keto Chocolate Coconut Fat Bombs Recipes

FAT BOMB RECIPE: KETO CHOCOLATE FAT BOMBS

Fat Bomb Recipe: Keto Chocolate Fat Bombs image

Learn how to make fat bombs with just 5 ingredients and 1 net carb each! This keto chocolate fat bomb recipe tastes like a truffle.

Provided by Maya Krampf

Time 10m

Number Of Ingredients 7

Ingredients

2 cup Macadamia nuts ((dry roasted, salted))
2 tbsp Coconut oil ((measured solid, then melted))
2 tbsp MCT oil ((or more coconut oil for firmer fat bombs))
1 tsp Vanilla extract ((optional))
1/3 cup Besti Powdered Monk Fruit Allulose Blend
1/4 cup Cocoa powder
3 tbsp Macadamia nuts ((crushed))

Steps:

Pulse/puree macadamia nuts into a food processor or high power blender, until mostly broken down into small pieces.
Add MCT oil, melted coconut oil, and vanilla. Continue to puree until nut butter forms. (Try to get it smooth, but if you can't get rid of some stray pieces, that's okay!) Scrape down the sides as necessary.
Add the cocoa powder and sweetener gradually, a couple tablespoons at a time. Puree after each addition, until smooth.
Line a mini muffin pan with parchment liners. Pour or spoon the batter evenly into each liner, filling to the top.
Sprinkle crushed macadamia nuts on top of fat bombs.
Freeze for at least 30 minutes, until solid.

Nutrition Facts : Calories 122 kcal, Carbohydrate 2 g, Protein 1 g, Fat 13 g, SaturatedFat 2 g, Fiber 1 g, ServingSize 1 serving

SPICY CHOCOLATE KETO FAT BOMBS

Spicy Chocolate Keto Fat Bombs image

Don't be fooled by their size; these little bites pack a flavorful punch. Redolent of rich dark chocolate with a cinnamon-y kick, they're topped with toasted coconut flakes and a touch of cayenne for spice.

Provided by norasingley

Categories < 15 Mins

Time 8m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup coconut oil
2/3 cup smooth peanut butter
1/2 cup dark cocoa
4 (6 g) packets stevia (or to taste)
1 tablespoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup toasted coconut flakes
1/4 teaspoon cayenne (to taste)

Steps:

Combine coconut oil, peanut butter, and cocoa powder in a double boiler set over a pot of simmering water. Heat, whisking, until melted and smooth.
Add stevia, cinnamon, and salt and stir to combine.
Divide mixture among a silicone mini muffin tray. (Alternatively, line a mini muffin tin with liners and divide mixture among liners.).
Top with coconut and cayenne and transfer to freezer until firm, about 30 minutes.

Nutrition Facts : Calories 110, Fat 10.3, SaturatedFat 6.5, Sodium 62.2, Carbohydrate 3.6, Fiber 1.1, Sugar 1.3, Protein 2.2

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