Coconut and Cinnamon Fat Bombs recipe are literally the bomb!
Ever have those days where you crave something sweet but don’t want to get knocked out of ketosis or your low carb diet?
Well, we have the perfect sweet treat for you.
Instead of taking a cheat day and ruining your keto and low carb diet goals, opt for a fat bomb.
Fat bombs are the ultimate, guilt-free, energy boosting, and healthy keto snack.
They are the perfect way to curb your cravings and satisfy your hunger; quick, easy and perfect for your on-the-go lifestyle.
There are countless fat bomb variations, but today we are feeling coconut!
You can make these fat bomb treats in bulk and store them in your freezer. Whenever you feel the need of an energy boost, or have a sweet craving, enjoy one of these instead.
In this recipe, we use coconut butter but almond butter is also a great substitute.
We want your fat bombs to turn out, so please do not use coconut oil as it will not hold the fat bombs together.
*Update July 27, 2020*
Special thanks to Natalie and several other community members for correcting the recipe. To prevent your fat bombs from being running, be sure to use a 2:1 Coconut Butter:Coconut Mile ratio!
| Prep Time | 30 minutes |
| Passive Time | 1.5 hours |
| Servings |
balls
|
- 2 cup coconut butter (not oil, it will become runny)
- 1 cup coconut milk (full fat, canned)
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp stevia powder
- 1 cup coconut shreds
Ingredients
|
|
- Create a double boiler by placing a glass bowl over a saucepan with a few inches of water in it.
- Place all the ingredients with the exception of the shredded coconut in the double boiler over medium heat.
- While waiting for the ingredients to melt, be sure to mix them together.
- Once all of the ingredients are combined remove the bowl from the heat.
- Place the bowl of ingredients in the fridge for about 30 minutes, or until it is hard enough to roll into balls.
- Roll the mixture into one inch balls then cover them with the shredded coconut.
- Refrigerate the balls for approximately 1 hour or more until hardened.
20 Responses
What is the nutrition info on this recipe please?
My mixture hasn’t gone hard. Any ideas on why?
Thanks
Mandy
These didn’t turn out for me I used almond butter and it didn’t set stayed runny so I don’t suggest any substitutions
Hi Suzy,
Sorry that these didn’t work out for you, but thank you for letting us know!
Something wrong with the ratio 24 hours still runny
Hey Sarah,
Thank you for letting us know! Perhaps you could try reducing the amount of coconut milk in the recipe.
Meghan, this recipe was a miserable fail for me too. Are you sure it’s 1 cup of coconut milk? I used full-fat coconut milk, well-shaken and all I have after 8 hours in a cold fridge is soup!
I really dislike having to dump expensive ingredients, (I used virgin coconut oil and a Thai first press milk) but I’m not into greasy sweet soup.
Sigh.
Hi Sue,
I’m terribly sorry that these did not work for you. I will make it more clear in the recipe that coconut butter needs to be used over coconut oil, as that can also cause them to become runny.
I just made them and I had cups of coconut BUTTER ( must be Coconut BUTTER not coconut oil) to use up so I added the extra one too and kept the recipe the same everywhere else.. it thickened up as it heated.. and is so so yummy.. Absolutely 5 star delicious – ( I had to try it warm.. but is in the fridge now … cant wait to roll them into balls and coat with shredded coconut) Thank you
I put everything but the coconut flakes in a blender and then put in large bowl with the coconut flakes- then I poured into molds I have and popped in freezer.. so yummy! Creamy and rich, love them
Hi Kasia,
That’s awesome, we’re so glad you enjoyed it!
Just made them, turned out great! Yummy!
Just made them, turned out great! Yummy!
How many balls is a serving?
I just made them and I had 2 cups of coconut BUTTER to use up so I added the extra one too and kept the recipe the same everywhere else.. it thickened up as it heated.. and is so so yummy.. Absolutely 5 star delicious – ( I had to try it warm.. but is in the fridge now … cant wait to roll them into balls and coat with shredded coconut) Thank you
How many balls in a serving?
How many balls in a serving
Can you substitute cacoa butter for coconut butter. Having a hard time finding coconut butter.
Thank you,
Linda
I used cocoa butter. Still soup. If they don’t harden, going to put them in mini muffin cups & freeze.
I had the same issue as at least half of reviewers – even if recipe followed to a “t”, including using coconut BUTTER (not oil) and using full-fat milk, it IS runny even after more than 30 mins in the fridge. Other reviewers who decided to double coconut butter are correct about proportion of coconut BUTTER to coconut milk – it needs to be 2:1. It would be more helpful if a person responding to the comments simply retested & corrected the recipe instead of assuming those who said it was runny could not read directions and used oil. Trying new recipies out of expensive ingredients is stressful enough to be made feel faulty of why they don’t turn out perfectly. Good recipe if one listens to those leaving the comments.