These creamy little bites are the ultimate zero-carb dessert for anyone following keto or carnivore-adjacent diets. Originating from the concept of “fat bombs” used in the keto world to increase healthy fats and stay full, these coconut cream bombs are soft, mildly sweet, and melt in your mouth with a vanilla-scented richness.
- Prep Time: 10 minutes
- Freeze Time: 30 minutes
- Servings: 4 (makes 8 small fat bombs)
Ingredients:
- ½ cup coconut cream (not coconut milk)
- 2 tbsp coconut oil
- 2 tbsp unsweetened shredded coconut
- 1 tbsp powdered erythritol
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Combine all ingredients in a small bowl until smooth.
- Scoop into silicone molds or mini muffin cups.
- Freeze for 30 minutes or until solid.
- Store in the fridge or freezer until ready to eat.
Flavor & Texture:
Tastes like frozen coconut custard—mildly sweet with a tropical aroma, creamy with a soft texture that melts on the tongue.
Customization Tips:
- Add lime zest or a drop of peppermint extract for a twist.
- Dip bottoms in melted dark chocolate (adds minimal carbs if sugar-free).
Nutrition (per serving):
- Calories: 180
- Protein: 1g
- Fat: 19g
- Saturated Fat: 16g
- Carbs: 2g
- Fiber: 2g
- Net Carbs: 0g
- Sodium: 20mg
