Keto Coconut Dark Chocolate Fat Bombs
This is truly a delicious fat bomb that will be a treat to anyone that loves coconut. It is a great option for a mini dessert or for a quick snack.
We used finely shredded coconut for this recipe but you can use coconut butter for a creamier result. Also, the fat bombs can be shaped using silicone mini muffin liners, mini muffin paper liners, or an ice cube tray like we used on this recipe.
The shape of the ice cube tray makes it fun and really looks like a fine chocolate, making it really feel like a treat. Make sure to store this in the refrigerator, it will keep well for a week or two.
If you have a little bit more time to spare you can actually dip the coconut into the dark chocolate and let it cool, this way it will be completely covered in chocolate and really crunchy on the outside.
You can also enhance this recipe adding a few drops of mint essence, vanilla extract or coffee to the melted chocolate to get a different flavor profile. Erythritol is a good sweetener choice for sugar-free recipes.
You can make bars by spreading the coconut into a flat baking sheet and roughly drizzle the melted chocolate around. Once cooled you can cut or break the bars and enjoy it!
Let's Ketofy It!
Combine coconut oil with coconut butter (or fine shredded coconut) in a bowl. Melt in the microwave for 45 seconds and remove. Stir well. Add the shredded coconut (or coconut flakes) and erythritol in and mix well.
Divide the mixture into 10-12 parts and pour them into an ice cube tray. Freeze for 30 minutes in the freezer.
In the meantime, use a microwave or a double boiler to melt dark chocolate. You can add a little bit of sweetener and vanilla extract for more flavors.
Once the coconut mixture is set, spread the chocolate on top and freeze again for about 15 minutes. Unmold and enjoy it!
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