Creamy Coconut and Cinnamon Fat Bombs

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!

Creamy Coconut and Cinnamon Fat Bombs

Course Dessert

Servings 10-12 balls

Prep Time 30 minutes

Passive Time 1.5 hours

Ingredients

• 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

Instructions

1. Create a double boiler by placing a glass bowl over a saucepan with a few inches of water in it.
2. Place all the ingredients with the exception of the shredded coconut in the double boiler over medium heat.
3. While waiting for the ingredients to melt, be sure to mix them together.
4. Once all of the ingredients are combined remove the bowl from the heat.
5. Place the bowl of ingredients in the fridge for about 30 minutes, or until it is hard enough to roll into balls.
6. Roll the mixture into one inch balls then cover them with the shredded coconut.
7. Refrigerate the balls for approximately 1 hour or more until hardened.