34+ Irresistible Keto Coconut Fat Bomb Recipes to Keep You on Track

If you’re following a ketogenic lifestyle, you know that snacks can be a challenge when it comes to satisfying both your cravings and your dietary goals.

Enter keto coconut fat bombs—the perfect solution for low-carb, high-fat snacking!

These delightful treats are not only delicious but also packed with healthy fats that will keep you satisfied between meals and help maintain your energy levels throughout the day.

Coconut fat bombs are an excellent way to indulge in something sweet, savory, or even tropical while staying on track with your keto diet.

Whether you enjoy the richness of coconut, the sweetness of chocolate, or a burst of fruity flavors, there’s a fat bomb recipe for every palate.

Plus, with ingredients like coconut oil, coconut butter, and shredded coconut, they are loaded with healthy fats that support ketosis and keep you feeling full.

In this post, we’ve gathered 34+ keto coconut fat bomb recipes to inspire your keto snack game.

From creamy chocolate to zesty lemon and even tropical pina colada flavors, there’s no shortage of variety when it comes to these little keto-friendly gems.

34+ Irresistible Keto Coconut Fat Bomb Recipes to Keep You on Track

Whether you’re new to the keto diet or a seasoned pro, these 34+ keto coconut fat bomb recipes are here to make your snacking experience both fun and satisfying.

From decadent chocolate flavors to fruity, tropical delights, there’s a coconut fat bomb for every craving.

They’re easy to prepare, packed with healthy fats, and the perfect way to stay on track with your keto lifestyle.

By incorporating these fat bombs into your routine, you’ll have a variety of delicious, keto-friendly treats on hand that will keep you energized and help curb your hunger between meals.

So why not get creative and experiment with these recipes?

You’ll soon discover that keto snacking doesn’t have to be boring—it’s an opportunity to enjoy indulgent flavors while fueling your body with the fats it needs.

Coconut Vanilla Cream Fat Bombs

These coconut vanilla cream fat bombs are perfect for curbing your sweet tooth while sticking to your keto goals.

With a luscious coconut texture and a creamy vanilla finish, they’re great for an on-the-go snack or a mini dessert. Plus, they’re packed with healthy fats that will keep you full and energized.

Ingredients:

• 1 cup coconut butter (softened)
• 1/4 cup coconut oil
• 2 tbsp unsweetened shredded coconut
• 1 tsp vanilla extract
• 1 tbsp powdered erythritol (or to taste)
• Pinch of sea salt

Instructions:

1. In a small saucepan over low heat, melt the coconut butter and coconut oil together until fully blended.
2. Remove from heat and stir in vanilla extract, erythritol, shredded coconut, and sea salt.
3. Pour the mixture into silicone molds or mini muffin liners.
4. Freeze for at least 1 hour or until solid.
5. Pop out and store in the fridge or freezer.

These fat bombs offer a perfect balance of flavor and texture—sweet, creamy, and just a little bit chewy from the coconut flakes.

Keep a stash in your freezer for a quick treat that supports your keto lifestyle.

Chocolate Coconut Fudge Bombs

Rich, chocolatey, and deeply satisfying, these chocolate coconut fudge bombs are like a keto-friendly dessert truffle.

They bring together the indulgence of dark cocoa with the tropical notes of coconut, creating a decadent bite-sized snack that won’t throw you out of ketosis.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup almond butter (or coconut butter)
• 1/4 cup unsweetened cocoa powder
• 2 tbsp shredded coconut
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Melt the coconut oil and almond butter in a small saucepan over low heat until smooth.
2. Stir in cocoa powder, erythritol, vanilla extract, and sea salt until well combined.
3. Fold in the shredded coconut.
4. Pour the mixture into silicone molds or an ice cube tray.
5. Freeze for 1–2 hours or until firm.
6. Store in an airtight container in the freezer.

These bombs are a game changer when chocolate cravings hit.

They’re satisfying, easy to prepare, and deliver a good hit of healthy fats and antioxidants, making them a smart choice for keto dieters.

Lemon Coconut Cheesecake Bombs

For a bright and tangy twist, these lemon coconut cheesecake bombs are sure to delight your palate.

They’re creamy, refreshing, and lightly sweet with a hint of citrus zing. Perfect for summer—or any time you want something light and luxurious.

Ingredients:

• 4 oz cream cheese, softened
• 1/4 cup coconut oil
• 2 tbsp unsweetened shredded coconut
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp powdered erythritol (or to taste)
• 1/2 tsp vanilla extract

Instructions:

1. In a mixing bowl, beat cream cheese until smooth.
2. Add coconut oil, lemon juice, lemon zest, erythritol, and vanilla extract. Mix until fully combined.
3. Stir in shredded coconut.
4. Spoon mixture into silicone molds or mini cupcake liners.
5. Freeze for 1 hour or until set.
6. Store in the refrigerator or freezer in an airtight container.

These lemon coconut cheesecake bombs are a refreshing alternative to the typical chocolate fat bombs.

They’re tangy, creamy, and just the right amount of sweet—ideal for satisfying dessert cravings while keeping your macros in check.

Coconut Almond Joy Fat Bombs

These coconut almond joy fat bombs are inspired by the classic candy bar, but without the sugar crash.

Loaded with shredded coconut, creamy coconut oil, and a whole almond in the center, they’re then drizzled or dipped in sugar-free chocolate for a nostalgic, satisfying treat.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• 12 whole almonds
• 1/4 cup sugar-free dark chocolate chips

Instructions:

1. In a bowl, mix shredded coconut, coconut oil, erythritol, and vanilla extract until combined.
2. Shape into 12 small rectangles or balls, pressing an almond into the center of each.
3. Place on a tray lined with parchment paper and freeze for 30 minutes.
4. Melt chocolate chips in a double boiler or microwave, stirring until smooth.
5. Dip or drizzle each fat bomb with chocolate, then return to freezer until chocolate is set.
6. Store in fridge or freezer.

These bombs capture the texture and flavor of a classic almond joy but keep it keto.

They’re sweet, crunchy, and full of coconut goodness—a perfect little treat with a healthy twist.

Toasted Coconut Macadamia Fat Bombs

Toasted coconut and buttery macadamia nuts come together in this tropical-inspired fat bomb recipe.

With a deep, nutty flavor and rich texture, these are perfect for a decadent snack or after-dinner treat that won’t knock you out of ketosis.

Ingredients:

• 3/4 cup macadamia nuts
• 1/2 cup coconut butter
• 2 tbsp coconut oil
• 1/2 cup unsweetened shredded coconut
• 1 tbsp powdered erythritol
• Pinch of salt

Instructions:

1. Toast the shredded coconut in a dry pan over medium heat until golden brown. Set aside to cool.
2. In a food processor, pulse the macadamia nuts until finely chopped.
3. Add coconut butter, coconut oil, erythritol, and salt. Blend until smooth.
4. Fold in the toasted coconut.
5. Spoon mixture into molds or small liners and freeze for 1–2 hours.
6. Store in the refrigerator or freezer.

These fat bombs are a crunchy, flavorful bite of paradise.

The combination of toasted coconut and buttery macadamias delivers both nutrition and indulgence in a perfectly keto-friendly format.

Matcha Coconut Fat Bombs

If you’re a fan of matcha, you’ll love these creamy green tea coconut fat bombs.

They’re rich in antioxidants, energizing without spiking your blood sugar, and beautifully creamy with a slight earthy edge that pairs perfectly with coconut.

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup coconut butter
• 1 tsp matcha powder
• 1 tbsp powdered erythritol (or more to taste)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Melt the coconut oil and coconut butter in a small saucepan over low heat.
2. Remove from heat and whisk in matcha powder, erythritol, vanilla extract, and salt until smooth.
3. Pour mixture into silicone molds or mini muffin liners.
4. Freeze for 1 hour or until solid.
5. Store in the fridge or freezer.

These fat bombs are smooth, creamy, and have a gorgeous green hue thanks to the matcha.

They offer a gentle energy boost and a unique flavor that’s perfect for those looking to switch up their fat bomb game.

Coconut Chia Seed Fat Bombs

Packed with healthy fats and fiber, these coconut chia seed fat bombs are a great way to fuel your day.

The chia seeds add a unique texture and help keep you feeling full for longer, while the coconut provides a creamy base with just the right touch of sweetness.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1/4 cup unsweetened shredded coconut
• 1 tbsp chia seeds
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, combine melted coconut oil, coconut butter, erythritol, vanilla extract, and salt. Mix until smooth.
2. Stir in shredded coconut and chia seeds until evenly distributed.
3. Pour the mixture into silicone molds or mini muffin liners.
4. Freeze for 1 hour or until set.
5. Store in the fridge or freezer.

These fat bombs are not only delicious but also full of fiber, which helps support digestive health.

The chia seeds give them a delightful crunch, and they’re a great way to get a healthy dose of omega-3 fatty acids.

Coconut Cinnamon Roll Fat Bombs

If you’re craving something warm and comforting, these coconut cinnamon roll fat bombs are the perfect keto-friendly treat.

They capture the sweet, spiced flavor of cinnamon rolls but without the carbs. These are perfect for a morning snack or a cozy afternoon indulgence.

Ingredients:

• 1/2 cup coconut butter
• 1/4 cup coconut oil, melted
• 1 tsp ground cinnamon
• 2 tbsp powdered erythritol (or to taste)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Melt the coconut butter and coconut oil together in a saucepan over low heat.
2. Stir in cinnamon, erythritol, vanilla extract, and sea salt until fully combined.
3. Pour the mixture into silicone molds or mini muffin liners.
4. Freeze for 1 hour or until firm.
5. Store in the refrigerator or freezer.

These fat bombs are a perfect blend of warm cinnamon spice and creamy coconut.

They’ll give you the feeling of enjoying a cinnamon roll without the sugar and carbs, making them an excellent treat for your keto lifestyle.

Coconut Peanut Butter Fat Bombs

For those who love the combination of coconut and peanut butter, these fat bombs are a must-try.

The creamy, salty peanut butter paired with rich coconut creates a perfectly indulgent treat. Plus, they’re loaded with healthy fats to keep you satisfied between meals.

Ingredients:

• 1/2 cup natural peanut butter (unsweetened and unsalted)
• 1/4 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp unsweetened shredded coconut
• 1 tbsp powdered erythritol
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine peanut butter, coconut oil, and coconut butter. Stir until smooth.
2. Add in shredded coconut, erythritol, and a pinch of salt. Mix until fully incorporated.
3. Spoon the mixture into silicone molds or mini muffin liners.
4. Freeze for 1 hour or until set.
5. Store in the fridge or freezer.

These coconut peanut butter fat bombs are indulgent, satisfying, and packed with flavor.

They’re a great way to get a delicious dose of protein and healthy fats while staying on track with your keto diet.

Coconut Hazelnut Fat Bombs

These coconut hazelnut fat bombs combine the rich, buttery flavor of hazelnuts with the creaminess of coconut, creating a nutty, satisfying treat that is perfect for curbing your sweet cravings without kicking you out of ketosis.

The addition of chopped hazelnuts provides a delightful crunch.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped hazelnuts
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, combine the melted coconut oil and coconut butter.
2. Stir in erythritol, vanilla extract, and a pinch of salt until fully blended.
3. Add shredded coconut and chopped hazelnuts, mixing well.
4. Spoon the mixture into silicone molds or mini muffin liners.
5. Freeze for at least 1 hour or until set.
6. Store in the fridge or freezer for a quick snack.

These coconut hazelnut fat bombs have a rich, nutty flavor and texture that makes them a perfect snack to satisfy cravings.

The crunchy hazelnuts add a touch of luxury while the coconut oil and butter provide healthy fats to keep you full.

Coconut Lime Fat Bombs

The refreshing zing of lime pairs perfectly with creamy coconut in this keto-friendly fat bomb recipe.

These coconut lime fat bombs are tangy and tropical, offering a burst of flavor with every bite. They’re perfect for when you’re craving something a little more vibrant.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• Zest and juice of 1 lime
• 2 tbsp powdered erythritol
• 1/4 cup unsweetened shredded coconut
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the melted coconut oil and coconut butter.
2. Add lime juice, zest, erythritol, and a pinch of salt, stirring well.
3. Fold in the shredded coconut.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for easy access.

These coconut lime fat bombs are a refreshing treat with a zesty kick.

The lime zest adds a bright contrast to the smooth, rich coconut flavor, making it an excellent option for a light, energizing snack or dessert.

Coconut Maca Fat Bombs

For a boost of energy and an earthy twist, these coconut maca fat bombs are a fantastic choice.

Maca root is known for its energy-boosting properties, and when paired with coconut, it creates a creamy, indulgent fat bomb that’s both nutritious and delicious.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1 tbsp maca powder
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine the melted coconut oil and coconut butter.
2. Stir in maca powder, erythritol, and a pinch of sea salt.
3. Add the shredded coconut and mix until fully incorporated.
4. Spoon the mixture into silicone molds or mini muffin liners.
5. Freeze for 1 hour or until solid.
6. Store in the fridge or freezer.

These fat bombs are not only rich and creamy but also provide the benefits of maca powder, known for supporting energy levels and hormone balance.

With their smooth texture and subtle earthy flavor, they’re a great choice for a midday pick-me-up.

Coconut Chocolate Chip Fat Bombs

For those who love the combination of coconut and chocolate, these coconut chocolate chip fat bombs are the perfect keto snack.

They’re rich, creamy, and packed with tiny pockets of sugar-free chocolate chips, giving you a mini indulgence that won’t derail your diet.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup sugar-free dark chocolate chips
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, combine the melted coconut oil and coconut butter.
2. Stir in the powdered erythritol, vanilla extract, and sea salt until smooth.
3. Fold in the shredded coconut and chocolate chips, mixing until evenly distributed.
4. Pour the mixture into silicone molds or mini muffin liners.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer.

These fat bombs combine the comforting taste of chocolate with the tropical flavor of coconut, making them a perfect go-to snack.

The little bursts of chocolate chips create a satisfying texture, while the healthy fats keep you feeling full.

Coconut Raspberry Fat Bombs

With the sweet-tart flavor of raspberries and the creaminess of coconut, these fat bombs are a refreshing treat.

They provide a burst of fruity goodness with every bite while delivering the perfect balance of healthy fats for sustained energy.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1/4 cup fresh raspberries (or frozen, thawed)
• 2 tbsp powdered erythritol (or to taste)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, mash the raspberries until smooth, leaving a few small chunks for texture.
2. In a separate bowl, combine the melted coconut oil and coconut butter.
3. Stir in the mashed raspberries, erythritol, vanilla extract, and a pinch of sea salt.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 1–2 hours until set.
6. Store in the fridge or freezer.

The tangy raspberries create a refreshing contrast to the rich coconut flavor, making these fat bombs a perfect treat when you’re craving something fruity and sweet but still staying keto-friendly.

Coconut Almond Butter Fat Bombs

These coconut almond butter fat bombs are a dream for almond butter lovers.

Combining the richness of almond butter with the smooth, creamy texture of coconut, they make for a filling and indulgent treat that provides a good dose of healthy fats.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1/4 cup almond butter (natural and unsweetened)
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• Pinch of sea salt

Instructions:

1. In a bowl, combine the melted coconut oil, coconut butter, and almond butter. Stir until smooth.
2. Add the powdered erythritol, shredded coconut, and sea salt. Mix until everything is fully incorporated.
3. Pour the mixture into silicone molds or mini muffin cups.
4. Freeze for 1–2 hours or until firm.
5. Store in the fridge or freezer.

These fat bombs are creamy, nutty, and rich in flavor.

The almond butter adds a wonderful savory depth that pairs beautifully with the sweetness of the coconut, making these fat bombs a great treat to satisfy your hunger and cravings at any time of day.

Coconut Pumpkin Spice Fat Bombs

Embrace the cozy flavors of fall with these coconut pumpkin spice fat bombs.

With a delicious combination of coconut and pumpkin spice, these fat bombs are perfect for fall cravings or anytime you want a taste of autumn while staying keto-friendly.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 3 tbsp pumpkin puree (unsweetened)
• 1 tsp pumpkin pie spice
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• Pinch of sea salt

Instructions:

1. In a bowl, combine melted coconut oil and coconut butter.
2. Stir in the pumpkin puree, pumpkin pie spice, erythritol, and sea salt until smooth.
3. Fold in the shredded coconut until evenly distributed.
4. Pour the mixture into silicone molds or mini muffin liners.
5. Freeze for 1–2 hours or until firm.
6. Store in the fridge or freezer.

These fat bombs have the rich, warm flavors of pumpkin spice and coconut, making them the perfect fall-inspired treat.

They’re a great way to get into the cozy season without straying from your keto goals.

Coconut Maple Pecan Fat Bombs

Indulge in the nutty goodness of pecans combined with the rich, sweet flavor of coconut and a hint of maple.

These fat bombs are the perfect treat to enjoy with a cup of coffee or tea and will leave you feeling satisfied and nourished.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1/4 cup chopped pecans
• 1 tsp sugar-free maple extract
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine melted coconut oil and coconut butter.
2. Stir in the maple extract, erythritol, and sea salt until smooth.
3. Add chopped pecans and shredded coconut, mixing to combine.
4. Spoon the mixture into silicone molds or mini muffin cups.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for a quick snack.

These fat bombs combine the luxurious flavors of maple and pecans with the tropical sweetness of coconut.

The crunchy pecans add a satisfying texture, while the maple extract brings that classic sweet flavor without the carbs.

Coconut Coffee Fat Bombs

For coffee lovers, these coconut coffee fat bombs are the perfect treat to enjoy with your morning brew or as a pick-me-up during the day.

They blend the rich flavor of coffee with creamy coconut, creating a smooth and energizing fat bomb.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp strong brewed coffee (cooled)
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, mix the melted coconut oil and coconut butter until smooth.
2. Stir in the brewed coffee, erythritol, vanilla extract, and sea salt.
3. Fold in the shredded coconut until everything is combined.
4. Pour the mixture into silicone molds or mini muffin liners.
5. Freeze for 1 hour or until set.
6. Store in the fridge or freezer for an energizing snack.

These fat bombs are perfect for coffee enthusiasts.

The coffee flavor combines beautifully with the richness of coconut, making them an energizing, satisfying snack to keep you going throughout the day.

Coconut Mocha Fat Bombs

For coffee and chocolate lovers, these coconut mocha fat bombs are the ultimate combination.

They blend the rich flavors of coffee, cocoa, and coconut into one decadent treat. These fat bombs are perfect for a quick pick-me-up or as a dessert after dinner.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp unsweetened cocoa powder
• 2 tbsp brewed coffee (cooled)
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, mix the melted coconut oil and coconut butter.
2. Stir in the brewed coffee, cocoa powder, erythritol, vanilla extract, and sea salt until smooth.
3. Fold in the shredded coconut.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for an energizing treat.

These fat bombs combine the bold flavors of coffee and cocoa with the smoothness of coconut, making them a great way to enjoy your favorite mocha flavor without the carbs.

They’re perfect for a coffee break or a satisfying after-meal snack.

Coconut Caramel Fat Bombs

Rich, buttery, and smooth, these coconut caramel fat bombs are a delicious treat with a deep caramel flavor.

Sweetened with erythritol and flavored with a touch of vanilla, they’re the perfect way to satisfy your caramel cravings without the sugar.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp powdered erythritol (or to taste)
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp sea salt

Instructions:

1. In a mixing bowl, combine the melted coconut oil and coconut butter.
2. Stir in erythritol, vanilla extract, and sea salt until fully combined.
3. Add the shredded coconut and mix well.
4. Spoon the mixture into silicone molds or mini muffin cups.
5. Freeze for 1–2 hours or until set.
6. Store in the fridge or freezer for a rich, creamy snack.

These fat bombs have a caramel-like flavor that will satisfy your sweet tooth while still sticking to your keto diet.

The coconut butter adds a smooth, creamy texture, and the sweet caramel taste is perfect for when you’re craving something indulgent.

Coconut Cinnamon Pecan Fat Bombs

If you love the combination of cinnamon and nuts, these coconut cinnamon pecan fat bombs are sure to please.

The rich, nutty flavor of pecans pairs beautifully with the warmth of cinnamon and the creaminess of coconut, creating the perfect keto-friendly snack.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1/4 cup chopped pecans
• 1 tsp ground cinnamon
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• Pinch of sea salt

Instructions:

1. In a bowl, combine the melted coconut oil and coconut butter.
2. Stir in the ground cinnamon, erythritol, and sea salt until smooth.
3. Add the chopped pecans and shredded coconut, mixing until evenly distributed.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for a crunchy, spiced treat.

These fat bombs are warm and comforting, with the sweetness of cinnamon and the crunch of pecans.

They’re perfect for a cozy snack or dessert, providing healthy fats and a satisfying flavor that’s both sweet and nutty.

Coconut Strawberry Cheesecake Fat Bombs

These coconut strawberry cheesecake fat bombs combine the smooth richness of cream cheese with the tropical flavor of coconut and the sweetness of strawberries.

They’re perfect for anyone who loves cheesecake but wants a low-carb version that’s both creamy and satisfying.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 4 oz cream cheese, softened
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup freeze-dried strawberries, crushed
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, combine melted coconut oil, coconut butter, and cream cheese. Stir until smooth and creamy.
2. Add the powdered erythritol, vanilla extract, and sea salt, mixing well.
3. Gently fold in the shredded coconut and freeze-dried strawberries.
4. Spoon the mixture into silicone molds or mini muffin liners.
5. Freeze for 1–2 hours until firm.
6. Store in the fridge or freezer for a refreshing, creamy treat.

These fat bombs capture the essence of a strawberry cheesecake with a creamy texture and a delightful burst of strawberry flavor.

The freeze-dried strawberries give them a fruity zing, while the coconut adds a touch of tropical flair.

Coconut Orange Creamsicle Fat Bombs

These coconut orange creamsicle fat bombs bring together the nostalgic flavor of orange creamsicles with the richness of coconut.

They’re sweet, tangy, and creamy—perfect for a refreshing snack or dessert when you’re craving something fruity and smooth.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, mix together the melted coconut oil and coconut butter until smooth.
2. Stir in the orange juice, orange zest, erythritol, and vanilla extract.
3. Add the shredded coconut and mix to combine.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for a creamy, citrusy treat.

These fat bombs have the vibrant taste of orange combined with the rich, creamy texture of coconut, making them the perfect keto-friendly way to satisfy your sweet tooth with a citrusy twist.

Coconut Almond Joy Fat Bombs

For fans of the classic Almond Joy candy bar, these coconut almond fat bombs are a keto-friendly version that brings together the perfect combination of coconut, almond, and chocolate.

They’re rich, creamy, and decadent, with just the right amount of crunch.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 6 almonds (whole, raw)
• Pinch of sea salt

Instructions:

1. In a bowl, combine the melted coconut oil and coconut butter.
2. Stir in the cocoa powder, erythritol, and sea salt until smooth.
3. Add the shredded coconut and mix until well combined.
4. Spoon the mixture into silicone molds or mini muffin cups.
5. Press a whole almond into the center of each fat bomb.
6. Freeze for 1 hour or until firm.
7. Store in the fridge or freezer for a delicious, chocolatey snack.

These fat bombs are a delightful keto-friendly alternative to the popular candy bar, featuring rich coconut and chocolate flavors with a satisfying almond crunch in the center.

Perfect for when you’re craving something sweet, salty, and indulgent.

Coconut Matcha Fat Bombs

If you’re a fan of matcha, these coconut matcha fat bombs will become your new favorite snack.

The earthy flavor of matcha green tea pairs beautifully with the creamy coconut, creating a healthy, antioxidant-rich fat bomb that’s perfect for a quick energy boost.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 1 tsp matcha powder
• 2 tbsp powdered erythritol (or to taste)
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine the melted coconut oil and coconut butter.
2. Stir in the matcha powder, erythritol, vanilla extract, and sea salt until smooth and fully incorporated.
3. Fold in the shredded coconut.
4. Spoon the mixture into silicone molds or mini muffin liners.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for a refreshing snack.

These fat bombs combine the rich, earthy flavor of matcha with the creamy texture of coconut, making them an excellent choice for a refreshing, energizing treat with the added benefits of antioxidants.

Coconut Chocolate Mint Fat Bombs

These coconut chocolate mint fat bombs are perfect for those who enjoy the combination of chocolate and mint.

The smooth, creamy coconut and rich chocolate blend beautifully with the refreshing, cooling taste of mint, making these fat bombs a sweet, guilt-free treat.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol (or to taste)
• 1/2 tsp peppermint extract
• 1/4 cup unsweetened shredded coconut
• Pinch of sea salt

Instructions:

1. In a bowl, mix the melted coconut oil and coconut butter until smooth.
2. Stir in the cocoa powder, erythritol, peppermint extract, and sea salt until fully blended.
3. Add the shredded coconut and mix until well combined.
4. Spoon the mixture into silicone molds or mini muffin liners.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for a cooling, chocolatey treat.

These fat bombs are the perfect combination of mint and chocolate, with the rich creaminess of coconut.

They’ll satisfy your mint chocolate cravings while giving you the healthy fats you need to stay full and energized.

Coconut Pina Colada Fat Bombs

Transport yourself to a tropical paradise with these coconut pina colada fat bombs.

With the sweet, tropical flavors of coconut and pineapple, these fat bombs bring a refreshing, fruity twist to your keto snack routine. They’re perfect for those who love the flavors of a piña colada without the carbs!

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup coconut butter
• 2 tbsp unsweetened pineapple juice
• 1/4 cup unsweetened shredded coconut
• 2 tbsp powdered erythritol (or to taste)
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, combine the melted coconut oil and coconut butter.
2. Stir in the pineapple juice, erythritol, vanilla extract, and sea salt until smooth.
3. Add the shredded coconut and mix until fully incorporated.
4. Spoon the mixture into silicone molds or mini muffin cups.
5. Freeze for 1 hour or until firm.
6. Store in the fridge or freezer for a tropical treat.

These fat bombs have all the tropical flavor of a piña colada, thanks to the combination of coconut and pineapple.

They’re a delicious way to enjoy a fruity, keto-friendly treat while getting your healthy fats in.