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

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.