Keto Coconut Cream Fat Bombs – Simple, Satisfying, and Low-Carb

If you’re looking for a quick keto treat that tastes rich and keeps you full, these Keto Coconut Cream Fat Bombs are a winner. They’re creamy, slightly sweet, and full of coconut flavor without the sugar crash. You can make them in one bowl with basic pantry ingredients, and they set up fast in the fridge or freezer.

Keep a batch on hand for an easy snack, dessert, or a pre-workout boost that won’t kick you out of ketosis.

Why This Recipe Works

These fat bombs get their silky texture from a blend of coconut cream and coconut oil. The combination sets beautifully when chilled, so each bite is smooth and satisfying. A touch of vanilla and a clean sugar-free sweetener brings out the natural coconut flavor without overpowering it.

Plus, the recipe is flexible—add flavors, adjust sweetness, or change the texture with simple tweaks.

What You’ll Need

• 1 cup full-fat coconut cream (from a can, chilled if possible)
• 1/2 cup coconut oil (refined for a neutral taste or unrefined for stronger coconut flavor)
• 1/3 cup unsweetened shredded coconut (for texture)
• 3–4 tablespoons powdered erythritol or allulose (adjust to taste)
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt (balances sweetness)
• Optional add-ins: 1–2 tablespoons almond butter or coconut butter, 1–2 teaspoons cocoa powder, a few drops of coconut or almond extract
• Optional coatings: extra shredded coconut, crushed toasted nuts, cocoa powder

How to Make It

1. Soften the base. If your coconut cream is very firm, stir it well in the can or warm it slightly until smooth. Melt the coconut oil gently on the stovetop or in short microwave bursts.
2. Whisk the wet ingredients. In a medium bowl, combine coconut cream, melted coconut oil, vanilla, and salt. Whisk until the mixture looks glossy and fully combined.
3. Sweeten and taste. Add your sweetener a little at a time.
   

   Whisk and taste as you go. Aim for slightly sweeter than you want at room temperature, because flavors dull a bit when chilled.

   
   
4. Add texture. Stir in the shredded coconut. If using nut butter or cocoa powder, mix until smooth with no streaks.
5. Portion. Line a mini muffin tin with paper liners or use a silicone candy mold. Spoon the mixture evenly into 16–20 wells.
   

   Tap the pan to level.

   
   
6. Chill. Refrigerate for 2 hours or freeze for 30–45 minutes until firm. They should pop out cleanly from silicone molds once set.
7. Optional finish. Roll chilled fat bombs in extra shredded coconut, cocoa powder, or finely chopped nuts for a tidy coating and extra texture.

Storage Instructions

Refrigerator: Store in an airtight container for up to 10 days. Keep a layer of parchment between stacked pieces to prevent sticking.

Freezer: Freeze in a single layer until solid, then transfer to a freezer bag.

They’ll keep well for 2–3 months. Let sit at room temperature for 5–10 minutes before eating for the creamiest texture.

On the go: These soften quickly at warm temperatures because of the coconut oil. For travel, pack them in a small cooler or add an ice pack.

Benefits of This Recipe

• Low carb and keto-friendly: Uses sugar-free sweeteners and high-fat ingredients to support ketosis.
• Quick energy: Coconut oil and cream provide fats that help keep you full and satisfied between meals.
• Simple ingredients: No complicated steps or specialty tools required.
• Easy to customize: You can adjust sweetness, flavor, and add mix-ins without affecting structure.
• Dessert or snack: Works as a small treat after dinner or a grab-and-go bite before a workout.

What Not to Do

• Don’t skip the salt. A pinch makes the flavors pop and keeps the sweetness balanced.
• Don’t use granular sweetener. It can feel gritty.
  

  Use powdered erythritol, allulose, or a blend for a smooth finish.

  
  
• Don’t use low-fat coconut milk. The fat content is key for the right texture. Stick to full-fat coconut cream.
• Don’t overheat the mixture. Excess heat can separate the fats and cause a greasy texture. Melt gently and whisk well.
• Don’t leave them out too long. At warm room temps, they soften quickly.
  

  Keep them chilled until serving.

  
  

Variations You Can Try

• Almond Joy Style: Add 2 teaspoons cocoa powder and press a roasted almond into each portion. Drizzle with a bit of melted 90% chocolate if desired.
• Lemon Coconut: Add 1 teaspoon lemon zest and 1–2 teaspoons lemon juice. Sweeten slightly more to balance the tartness.
• Mocha Coconut: Mix in 1 teaspoon instant espresso powder and 1–2 teaspoons cocoa powder for a coffee-chocolate twist.
• Vanilla Bean: Scrape in the seeds of half a vanilla bean for a deeper vanilla flavor and pretty specks.
• Coconut Macadamia: Fold in 2–3 tablespoons finely chopped macadamias.
  

  Sprinkle a pinch of flaky salt on top before chilling.

  
  
• Protein Boost: Whisk in 1–2 tablespoons unflavored or vanilla whey isolate or collagen peptides. Add a touch more coconut cream if the mixture gets too thick.

FAQ

Can I use butter instead of coconut oil?

Yes, but the texture changes slightly. Butter sets a bit firmer and adds a dairy note.

Use the same amount and melt it gently. If you want a coconut-forward flavor, stick with coconut oil or use half butter and half coconut oil.

What’s the best sweetener for smooth texture?

Powdered allulose or a powdered erythritol blend works best. Allulose gives the smoothest texture and less cooling effect.

If you only have granular sweetener, pulse it in a blender until powdered.

How do I prevent separation?

Make sure your ingredients are at similar temperatures and whisk thoroughly. If the mixture looks oily or streaky, keep whisking until it emulsifies. Avoid overheating and chill promptly after portioning.

Can I make these nut-free?

Absolutely.

The base recipe is nut-free as long as you skip nut butter and nut toppings. Use extra shredded coconut or cocoa powder for coatings instead.

How many carbs per fat bomb?

It depends on your exact ingredients and portion size, but most versions come in around 0.5–2 net carbs per piece. For accuracy, plug your ingredients into a nutrition calculator based on your brand labels.

Do I need molds?

No.

You can spoon the mixture onto a parchment-lined baking sheet in small mounds, then chill. Once firm, shape quickly with your hands if you want a cleaner look.

Can I add chocolate chips?

Yes, use sugar-free dark chocolate chips. Keep in mind that large chips can sink before the mixture sets, so fold them in when the mixture is slightly cool and thicker, or sprinkle on top after portioning.

Final Thoughts

Keto Coconut Cream Fat Bombs are a simple way to satisfy a sweet tooth while staying on track.

They’re creamy, flavorful, and easy to adjust to your taste. Mix up a batch on the weekend, stash them in the fridge, and you’ll always have a quick, low-carb treat ready when cravings hit. Once you dial in your favorite variation, this will be a go-to recipe you’ll make on repeat.