Love Coconut? Me too! This coconut fat bomb recipe is an amazing treat to add to your ketogenic diet plan.
The first time I tried a fat bomb recipe, I used one with just coconut oil. Oh boy...the texture was slippery and like eating a spoonful of coconut oil with a little flavor added for good measure. It reminded me of when I tried oil pulling. ew.
I knew there had to be a better way.
Recalling a 'vegan' trick I learned during health coaching school, where you could use cashew butter to add creaminess to dishes, I decided to try this out with a fat bomb recipe.
When I bit into my test batch of fat bombs, I knew I had hit the jackpot. The cashew butter provides body and fullness to otherwise bland concoction. Over time, I learned that almond butter, macadamia nut butter and pecan butter will also work. Use what you prefer but don't omit it completely. There, I've warned you 😉
These coconut fat bombs pair beautifully with a creamy cup of rich espresso.
P.S. Let's not keep this fat bomb recipe a secret!!! Share with your friends on social media. Let's spread the word that eating healthy can be easy and delish!
Why Eat Fat Bombs?
Fat bombs are a great way to help you get enough fat in your diet and keep your hunger in control. Especially when you very first start a ketogenic diet.
With a ketogenic diet, your goal is to eat 75-80% of your calories from healthy fats. Coconut oil, avocado oil, MCT oil and extra virgin olive oil are the most common fats we consume in our household.
As you probably already know, it can be very counter-intuitive to get your fat percentage this high in the beginning. This is where fat bombs come in handy.
Once you're in ketosis, you can back off on the percentage of fat in your diet and remain in ketosis. Reducing dietary fat will help your body to switch to burning your stored fat instead of consumed fat.
Neat trick, eh?
Tips for Coconut Fat Bombs
There are a few tips that I want to share with you to help you end up with amazing fat bombs!
Use Gentle Heat
You will notice that I use a mini-crockpot to make my fat bombs.
The first thing I do when I decide to make fat bombs is to pull out my crockpot, plug it in and set it to high.
Then I weigh out my coconut oil and add it to the pot and continue through the recipe.
Note that as soon as the coconut oil melts, I turn the heat off.
If you cook these on a stovetop, use low heat and turn the heat off as soon as your coconut oil melts. You want to keep the temp on the lower end.
High Quality Ingredients Are Essential
Invest in high quality ingredients. Using high quality ingredients make a huge difference in taste, texture and overall end result. This is a place where scrimping won’t save you in the end because you won’t like them as much.
If you aren’t sure where to start-I have included personalized recommendations for you in this post.
Substitutions For Coconut Fat Bomb
The most common question I get with fat bomb substitutions is on the sweetener. I personally prefer using liquid stevia drops for fat bombs because I never end up with a grainy result.
Plus, I prefer not to heat my mixture very much (as we’ve already discussed).
Ingredients for Coconut Fat Bomb
Here’s a few things you'll need on hand to make this fat bomb recipe:Cashew Butter (look for one with no sugar in the ingredients list)
Pure Vanilla Extract
-or- Madagascar Pure Vanilla Extract by Nielsen-Massey
Coconut Oil is purchased through Tropical Traditions because of their attention to quality. You can find the coconut oil we use here (referral link): https://wholebodyliving.com/coconutoil (Note: You can also get unsweetened shredded coconut here!)
Molds - A few of my favorites are shown below.
The best way to find fat bomb molds is to do an Amazon search. Here, I've done one for you to get you started:
Tutorial Video: How To Make Coconut Fat Bombs
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Coconut Fat Bombs
- 1 Cup Coconut Oil
- 1 Tsp Pure Vanilla Extract
- 1 Tsp Coconut Extract
- 2 Tbsp Cashew Butter
- ½ Oz Coconut Shredded, Unsweetened
- 20 Drops Liquid Stevia
- You can use a mini-crockpot or a pan on your stove set on low for this fat bomb recipe. Be careful not to heat the ingredients too much. You just want this warm. Not steaming hot.
- Combine the ingredients and heat on low temperature until melted. Whisk to combine.
- Pour 1 Tablespoon of the fat bomb mixture into each mold. (You can use mini cupcake pans if you do not have a mold for this fat bomb recipe) Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
- Place your tray of fat bombs carefully in your freezer for 20 minutes or until set. Note: If you use a silicone mold, put a cookie sheet underneath them to make moving them easier. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
- Store your fat bombs in an airtight container in your fridge or freezer!
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