Keto White Chocolate Coconut Fat Bombs

Keto White Chocolate Coconut Fat Bombs are a low-carb flavor explosion that need only 10 minutes to prepare. Kick in some fat burning ketones with sumptuous coconut butter and MCT oil.

Course Fat Bombs, Snacks

Cuisine American

Diet Diabetic, Gluten Free

Keyword dairy free fat bomb, fat bombs, MCT oil recipes, white chocolate fat bombs

Prep Time 10

Chilling time 20

Total Time 10

Servings

Calories 227kcal

Author Abbie Brooks

Ingredients

1 cup coconut butter
1/2 cup MCT oil powder or collagen powder, or MCT oil (see recipe notes)
2 tbsp coconut oil
2 tbsp granular erythritol sweetener
Pinch salt
16 almonds

US Customary - Metric

Instructions

Combine all ingredients except the almonds into a microwave safe bowl and mix well.
Heat in the microwave on high for 1 minute. This will soften the mixture into a dough like texture. It will not become runny, so don't continue to heat beyond 1 minute.
Alternatively, heat the mixture in a small saucepan over low-heat to soften.
Spoon the softened mixture into mini-muffin molds (or mini-cupcake liners) and press the mixture into the molds gently with your fingers.
Press an almond (or your favorite nut) into the top of each fat bomb.
Place in the freezer for 20 minutes to harden. If you are using MCT oil instead of powder, you'll need up to 45 minutes freezing time.

Notes

Once hard, Keto White Chocolate Coconut Fat Bombs can be kept in the refrigerator or at room temperature.

1 serving is 2 fat bombs.

If you don't have MCT oil powder, try substituting collagen powder or 1/2 cup of MCT oil.

The taste and texture is best with MCT oil powder though.

If you using MCT oil instead of powder, the mixture will be liquid after heating. Pour the mixture into your molds and freeze for 25-30 minutes. Remove from the freezer and press an almond into the top of the fat bomb. Freeze for a further 10-15 minutes until solid.

Nutrition