Fat bombs are a fabulous way to curb your appetite. You may never have heard of fat bombs, and the idea of adding MORE healthy fat into our diet is the exact opposite of what we have been told for years – to cut back on fat.
But eating more healthy fats will keep us sustained for hours and coconut oil especially, has an amazing array of health benefits such as antifungal, antiviral and contains lauric acid and medium-chain triglycerides which are metabolised uniquely to have beneficial effects in the brain.
Coconut Fat Bombs
But remember, before you can increase your fat intake, it is imperative you must cut back on your carbs otherwise you are eating a SAD diet (standard American diet) high fat and high carbs which is an absolute health disaster.
These fat bombs use butter which has some carbs compared to coconut oil, but many people just do not like the texture of plain coconut oil.
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See below for more low carb sweet treats. I’m sure there are a few flavours you will like.
More recipes you may like:
- Walnut & Chocolate Keto Fudge – beautiful frozen too
- Peppermint Fat Bombs – these seriously are delicious. Be careful how much peppermint you add.
- Ginger Fat Bombs – for those who want a change from all things chocolate (why?) or coconut
- Chocolate Fat Bombs. They are zero carbs if you don’t add the nuts.
- Chocolate Mint Truffles – for that something extra special. I get my children to make these, train them young.
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Coconut Fat Bombs Recipe
Ingredients
- 75 g coconut butter softened
- 75 g coconut oil softened
- 25 g desiccated/shredded coconut
- 1 tsp granulated sweetener of choice or more, to your taste
Instructions
- Mix all the ingredients in a pouring jug until sweetener is dissolved.
- Pour into ice cube trays or silicon moulds.
- Refrigerate for 10 minutes. Ready! Voila!
Nutrition
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These coconut fat bombs look another winner to me Libby …
Thanks for sharing.
All the best Jan
Go for it Jan. Enjoy xxx
Would this work if I add pecans?
Absolutely! I love pecans 🙂
You can. Make. Your own coconut butter with unsweetened dessicated coconut, riser if. You have nutribullet, if you need. To just add a little coconut oil, to help blend it, whiz it up, then push down the coconut and whiz again, untill you have butter,, no nasties.
Hi
Where can we buy coconut butter in Jhb?
I ordered mine from cape for a courier fee of 50r
Great idea! I have been trying to make some with just coconut oil…and you are right I can’t stand the texture! I think the coconut butter and shredded coconut will be the perfect addition…thanks!
Can I use a regular butter instaed of coconut butter?
Sure but it will be a totally different taste and texture. The coconut butter has a distinct coconut flavour and is more solid than butter.
Hi- would I use regular shredded coconut or unsweetened coconut? Thanks!
Unsweetened definitely. Enjoy 🙂
Where do you get coconut butter from in NZ? I’ve never heard of it as a food
I get mine from New World. it is up high, above the nut butters.
Thanks 🙂
Hi Libby I’m in NZ too.. how much is the coconut butter at New World I normally shop at Countdown. I would also appreciate your top shopping tips that will help to keep costs down.
It is generally under $10. I only use it in a few recipes like this one so I only buy a few jars a year. For top tips to keep costs down, look at this article on how to save money when eating healthy low carb meals.
I don’t get the measurements. Is it measured as weight or liquid? I did liquid and it only made 7 fat bombs. Maybe weight I’d what I need and it will make more.
Pretty much all of my measurements are by weight (unless stated) so it can be used by those who are used to metric or imperial (US). Cooking by weight is so more accurate than cups (and US, UK, AUS, NZ cups differ) and so many ingredients (such as coconut oil, butter, cream cheese) are difficult to measure by volume.
For the stevie sweetener, would honey work instead?
Personally I wouldn’t use honey, it’s still sugar.
Do you think the shredded coconut is necessary? Like coconut flavor, hate the texture or it.
No you can easily omit it, it is in the recipe to add more coconut flavour, fibre and texture but I understand many just don’t like coconut texture. You may need to add some coconut essence/flavour instead to bump up the taste. You can also look out for the fine shredded coconut, it may suit you better in recipes that require it.
Fantastic! Followed recipe exactly.
I love this recipe! I toast the dessicated coconut (dry, nonstick pan, very very carefully!) and use creamed coconut (comes in a bag in a block-shape in the UK); it seems to be coconut butter without the expensive price tag, unsweetened too. Everyone should check out the Asian aisle of their supermarket to see if you can get cheaper coconut oil and creamed coconut.
I also make a salted peanut version of this using a high-protein brand of peanut butter (instead of coconut butter) and chopped salted peanuts for the coconut which i sprinkle on top after pouring into the little cups. They come out a lot softer than the pure coconut ones but they are a tasty alternative to have in your fridge (they absolutely need to be in the fridge as I found to my dismay once 🙁 ) Love your recipes, Libby!
Heather thanks for all your amazing tips. I remember when I lived in the UK that coconut block you are talking about. I love the idea of a salted peanut version, I might have two try that next. My kiddies will be pleased.
these are great! I’m using these to get up my fat content, but I’m starting to get a bit sick of the coconut flavour. I’ve tried the other bombs you suggest, but they’re all more like butter and melt etc, so harder to take to work. these set properly. As the coconut butter is the difference here i wonder if theres something else i could swap out that’s not quite so coconutty… any ideas? i’m guessing cocoa butter (not that i know where to buy it) wouldn’t set?
How about some of my cream cheese truffles instead? Freeze them and they will travel better to work. I love the mocha ice bombs or the mint truffles.
I went with peppermint… 100g coconut butter, 55g coconut oil, 1 tbsp powdered natvia, 1tbsp peppermint extract. Still coconut, but minty too. Good for a change from the normal!
Just made these for the first time today, my first ever fat bomb, I absolutely love the texture and taste of the coconut of the coconut but I find the stevia very overpowering. Next time I think half a tsp if not less will be enough for me.
Did you use pure stevia or granulated?
Just made these and they are delicious. I made the coconut butter in my food processor. Takes a bit of time but when using 0 net carb unsweetened shredded coconut these are essentially no carb fat bombs. I did melt coconut oil with 100% cacao squares and topped the cups which added a wapping .5 g net carb to each cup. Definitely keeping this recipe for the future. Thanks!
These were way too sweet for me (I am just very sensitive to the slight bitterness of stevia) so next time I will probably just cut that amount in half. I love the texture of these!
Yer buying fake stevia
AVOID “Truvia”. It’s fake made by coca cola. It only contains THREE Ingredients and not one of those 3 are even Stevia. Google it. Sad. But “Sweet Leaf Stevia Ive used for 15 years. Best quality out there, besides you buying pure green Stevia powder or growing the herb in your garden. Trivia cannot be grown. It’s all chemicals. SWEET LEAF is the best stevia!!! Its not bleached either, like some brands.
How do you convert the first three ingredients into teaspoons/tablespoons/cups?? I don’t have a way to measure ounces or grams.
I am making the coconut fat bombs. But the measurements are off according to Google and my scales. My breakdown is
75grams=2/3cup
25grams=2Tbs not 1/4 cup. 50 grams=1/4 cup
Am I doing something wrong?
I only got 9 bombs with 1 tsp per bomb and that was stretching it! Please help!
After the ingredients it give you a choice in red to convert to is measurements..click on it and it will convert ingredients for you
Hi Libby, I love your site and recipes! I’ve been wondering if you would try to come up with a recipe(s) for a fat bomb soup. Your fat bombs are good, but I’m trying to rid myself of such a sweet tooth. I did try a fat bomb soup using avocado. While I’m fairly easy to please, I must say, I had to force myself to eat it all. Also, I checked your soup recipes to see if I could just add more fat to them, but I am not a fan of savory pumpkin. I might be asking too much, as at the same time, I’m cutting waaay back on veggies (too many carbs). Thanks for any help you can offer. 🙂
I wonder if you might like my fish curry/soup? It is high fat because it is made with coconut cream. Sooooo good.
Delicious! I added a splash of vanilla extract and a dash of salt. I did not add any sweetener – these don’t need any! So good! Melt in your mouth goodness!
Can i use cocoa butter in place of coconut butter? Thanks.
Not really, you would lose the coconut flavour and the cocoa butter has a higher melting point it’s the fat bombs will be super hard. If you have cocoa butter to use, you might enjoy my easy paleo chocolate bark recipe instead?
where is the recipe?
Hi Natalie! Recipe is added in the post!
These are to LIVE for!!!
I also add dried cranberries.