33+ Delicious Keto Coconut Oil Fat Bomb Recipes You Need to Try

If you’re following the keto diet, you know that snacking can be a bit tricky.

Finding the right balance of fats and keeping your carb count low is key to maintaining ketosis.

That’s where keto fat bombs come in—these little treats are packed with healthy fats and are the perfect way to curb cravings without throwing off your macros.

Among the many options, coconut oil fat bombs are particularly popular because they’re easy to make, incredibly versatile, and can satisfy both your sweet and savory cravings.

In this article, we’ve compiled 33+ keto coconut oil fat bomb recipes that will keep you fueled, satisfied, and on track with your keto goals.

Whether you’re craving something sweet, like chocolate or coconut, or you want a savory option, like garlic herb or bacon, there’s a fat bomb recipe here for you.

With these recipes, you can enjoy a variety of flavors while keeping your diet low-carb and high-fat.

33+ Delicious Keto Coconut Oil Fat Bomb Recipes You Need to Try

With these 33+ keto coconut oil fat bomb recipes, you’re never far from a satisfying, delicious snack that aligns with your keto goals.

From creamy chocolate and peanut butter combinations to refreshing citrus flavors and savory options, there’s a fat bomb recipe for every craving.

These recipes not only provide the healthy fats you need for sustained energy but also offer a wide range of flavors that will keep your snacking exciting and satisfying.

So, whether you’re looking for a quick snack to tide you over between meals or a sweet treat to satisfy your dessert cravings, these keto coconut oil fat bombs are your go-to solution.

Try out a few, and you’ll see how easy and enjoyable it is to stay on track with your keto lifestyle, one delicious bite at a time!

Chocolate Coconut Fudge Fat Bombs

These rich, velvety chocolate coconut oil fat bombs are a perfect treat for any keto dieter with a sweet tooth.

They’re made with wholesome, high-fat ingredients that support energy and mental clarity, while keeping carbs to a minimum. The smooth texture combined with the deep chocolate flavor and tropical notes from the coconut make them an irresistible, guilt-free indulgence.

Ingredients:

• 1/2 cup virgin coconut oil
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond butter (or peanut butter for variation)
• 2 tablespoons powdered erythritol (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a small saucepan over low heat, melt the coconut oil and almond butter together until fully combined.
2. Remove from heat and whisk in the cocoa powder, sweetener, vanilla, and sea salt.
3. Pour the mixture into silicone molds or mini muffin liners.
4. Freeze for about 30 minutes or until firm.
5. Store in an airtight container in the fridge or freezer.

These chocolate coconut fudge fat bombs are not only simple to prepare, but they also offer a perfect dose of healthy fats in a satisfying, portable snack.

Ideal for curbing mid-afternoon cravings or enjoying with a cup of coffee, they’re sure to become a keto staple in your kitchen.

Lemon Coconut Cream Fat Bombs

Bright, zesty, and refreshing, these lemon coconut cream fat bombs are a citrusy burst of energy packed with brain-boosting fats.

With a silky, melt-in-your-mouth texture and tangy flavor, they’re a perfect palate cleanser or light treat after a meal. The addition of lemon zest makes these bombs feel like a gourmet dessert, minus the sugar.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup coconut cream
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Gently melt coconut oil and coconut cream together over low heat.
2. Remove from heat and whisk in the lemon zest, lemon juice, sweetener, and vanilla extract.
3. Pour the mixture into silicone molds or an ice cube tray.
4. Freeze for 1 hour or until solid.
5. Store in the fridge for a softer texture or the freezer for longer shelf life.

These lemon coconut cream fat bombs are like sunshine in a bite. They’re refreshing enough for summer but comforting enough for year-round snacking.

Plus, they’re a great way to add some variety and brightness to your typical keto routine.

Mocha Macadamia Coconut Oil Fat Bombs

Combining the bold flavors of coffee and chocolate with buttery macadamia nuts, these mocha macadamia coconut oil fat bombs deliver an energizing and decadent experience.

They’re perfect for coffee lovers looking for a fat-fueled kickstart to the day or a satisfying afternoon pick-me-up. Rich, nutty, and subtly sweet, these bombs are a keto dream come true.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup brewed espresso or strong coffee (cooled)
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons powdered erythritol
• 1/4 cup chopped macadamia nuts
• 1/2 teaspoon vanilla extract

Instructions:

1. In a bowl, whisk together melted coconut oil, cooled coffee, cocoa powder, sweetener, and vanilla.
2. Stir in the chopped macadamia nuts.
3. Pour mixture into silicone molds or mini muffin tins.
4. Freeze until solid, about 45 minutes.
5. Keep refrigerated or frozen for optimal texture.

The mocha macadamia coconut oil fat bombs offer a complex blend of flavors and textures—from smooth and creamy to crunchy and bold.

They’re a delicious and functional treat that keeps you in fat-burning mode while making you feel like you’ve indulged in a gourmet café dessert.

Vanilla Almond Coconut Oil Fat Bombs

These vanilla almond coconut oil fat bombs are creamy, subtly sweet, and loaded with healthy fats to keep you energized and full between meals.

The combination of almond butter and coconut oil creates a rich, satisfying texture, while vanilla brings a warm and comforting flavor profile. These are perfect for those who prefer a mild, nutty treat without the boldness of chocolate or citrus.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 2 tablespoons powdered erythritol (or monk fruit sweetener)
• Pinch of sea salt
• Optional: chopped almonds or shredded coconut for topping

Instructions:

1. Melt the coconut oil and almond butter together over low heat.
2. Remove from heat and whisk in vanilla, sweetener, and salt.
3. Pour into silicone molds or small paper liners.
4. If desired, sprinkle chopped almonds or shredded coconut on top.
5. Freeze for 30 minutes or until solid.
6. Store in the fridge or freezer in a sealed container.

Smooth, nutty, and delightfully simple, these fat bombs make a fantastic addition to your keto snack lineup.

They’re great to prep in batches and easy to customize with different nut butters or add-ins.

Toasted Coconut Lime Fat Bombs

Tropical, tangy, and toasted to perfection, these coconut lime fat bombs are a vacation for your taste buds.

The toasted coconut flakes add a delightful crunch and flavor depth, while lime juice and zest balance the richness with a refreshing zing. They’re great for a burst of flavor without the sugar.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup unsweetened shredded coconut (toasted)
• Zest and juice of 1 lime
• 2 tablespoons powdered erythritol
• 1/2 teaspoon coconut extract (optional)

Instructions:

1. In a dry skillet, toast shredded coconut until golden and fragrant. Set aside.
2. Melt coconut oil in a saucepan, then remove from heat.
3. Stir in lime zest, lime juice, sweetener, and coconut extract if using.
4. Add half the toasted coconut to the mixture, saving the rest for topping.
5. Pour into molds and sprinkle remaining toasted coconut on top.
6. Freeze until firm and store in a container in the fridge or freezer.

These fat bombs are a fun twist for those craving something vibrant and exotic.

They’re refreshing, slightly crunchy, and bring a summery twist to your keto snack game.

Cinnamon Roll Coconut Oil Fat Bombs

Craving the cozy, sweet-spice flavor of cinnamon rolls while staying low-carb? These cinnamon roll coconut oil fat bombs are just the thing.

With warming cinnamon, a creamy base, and a swirl of sweetness, they taste like a treat straight out of a bakery—but without the sugar crash.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup cream cheese (softened)
• 2 tablespoons powdered erythritol
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Soften cream cheese and melt coconut oil. Mix together until smooth and well combined.
2. Stir in erythritol, cinnamon, vanilla, and salt.
3. Spoon into molds or mini muffin cups.
4. Optionally, swirl a tiny bit of cinnamon on top for an extra touch.
5. Freeze until set and store in an airtight container in the fridge or freezer.

These fat bombs offer all the flavor of a cinnamon roll without the carbs.

They’re rich, comforting, and perfect for cozy evenings or a quick dessert after dinner.

Blueberry Coconut Oil Cheesecake Fat Bombs

These blueberry coconut oil cheesecake fat bombs combine creamy richness with a pop of berry freshness.

They taste like mini frozen cheesecakes, with just enough natural sweetness to feel indulgent without the carb overload. A perfect bite-sized dessert that’s easy to make and even easier to love.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup cream cheese (softened)
• 1/4 cup blueberries (fresh or frozen)
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Blend the blueberries until smooth, or mash well with a fork if you like some texture.
2. In a bowl, combine softened cream cheese, coconut oil, erythritol, and vanilla.
3. Stir in the blueberry puree and mix until fully incorporated.
4. Pour the mixture into molds or small paper cups.
5. Freeze until solid, about 1 hour.
6. Keep stored in the freezer, and thaw a few minutes before eating.

These cheesecake-style fat bombs are fruity, tangy, and creamy all at once.

They’re a great way to switch things up from chocolate or nut-based options, and they satisfy that cheesecake craving with none of the guilt.

Salted Caramel Coconut Oil Fat Bombs

Rich, buttery, and slightly salty, these salted caramel coconut oil fat bombs hit all the right notes.

They bring the classic caramel flavor into your keto lifestyle, using simple ingredients and natural sweeteners to recreate that indulgent taste—without the sugar spike.

Ingredients:

• 1/2 cup coconut oil
• 2 tablespoons almond butter
• 2 tablespoons powdered erythritol or allulose
• 1/2 teaspoon vanilla extract
• Pinch of sea salt (plus extra for topping)

Instructions:

1. Melt the coconut oil and almond butter together over low heat until smooth.
2. Stir in erythritol, vanilla, and a pinch of salt.
3. Pour into silicone molds.
4. Sprinkle a few flakes of sea salt on top for that classic salted caramel finish.
5. Freeze until firm, about 30–40 minutes.
6. Store in the fridge or freezer.

These caramel-inspired bites are the ultimate in creamy, salty-sweet keto snacking.

They satisfy dessert cravings without kicking you out of ketosis, and they’re incredibly quick to make in batches for the week.

Peanut Butter Coconut Crunch Fat Bombs

These peanut butter coconut crunch fat bombs offer the perfect balance of smooth and crispy textures, thanks to a combo of coconut oil and shredded coconut.

Packed with healthy fats and protein, they’re a hearty snack that feels more like a treat—especially with that satisfying crunch.

Ingredients:

• 1/2 cup coconut oil
• 1/3 cup natural peanut butter (no sugar added)
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil and peanut butter in a saucepan over low heat.
2. Stir in erythritol, vanilla, and shredded coconut.
3. Pour into mini muffin cups or molds.
4. Freeze for about 30 minutes until set.
5. Keep in the fridge or freezer until ready to enjoy.

These fat bombs are great for peanut butter lovers who want something quick, filling, and full of flavor.

The added coconut gives a great texture and tropical twist, making these little bites feel indulgent but totally keto-friendly.

Maple Pecan Coconut Oil Fat Bombs

With the warm, comforting flavor of maple and the satisfying crunch of pecans, these maple pecan coconut oil fat bombs are perfect for those who crave a nutty, slightly sweet treat.

They mimic the cozy flavors of fall but are great to enjoy year-round. With the added fats from coconut oil and pecans, these are a wonderful snack to keep you feeling satisfied and energized.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup unsweetened coconut cream
• 2 tablespoons sugar-free maple syrup (or maple-flavored syrup)
• 1/4 cup chopped pecans
• 2 tablespoons powdered erythritol (optional, for extra sweetness)
• 1/2 teaspoon vanilla extract

Instructions:

1. In a saucepan over low heat, melt the coconut oil and coconut cream together until smooth.
2. Stir in the maple syrup, sweetener (if using), and vanilla extract.
3. Add chopped pecans to the mixture, stirring until evenly distributed.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze until solid, about 30 minutes.
6. Store in the fridge or freezer.

These fat bombs have a perfect balance of crunch, sweetness, and rich coconut flavor.

The maple syrup gives them a comforting and natural sweetness that pairs beautifully with the roasted pecans. They’re a great snack for both breakfast or a mid-day pick-me-up.

Raspberry Coconut Oil Fat Bombs

Bright and tangy, these raspberry coconut oil fat bombs pack a fruity punch with the natural sweetness of raspberries.

The coconut oil provides a smooth, rich base, while the raspberry flavor shines through for a refreshing treat. These are perfect for anyone who loves the sweet-tart combo of berries with a creamy texture.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup fresh or frozen raspberries
• 2 tablespoons powdered erythritol
• 1/2 teaspoon lemon juice (optional, for extra brightness)
• 1/2 teaspoon vanilla extract

Instructions:

1. Gently melt coconut oil in a small saucepan over low heat.
2. In a blender, puree the raspberries until smooth.
3. Stir the raspberry puree into the melted coconut oil along with the erythritol, lemon juice, and vanilla extract.
4. Pour the mixture into silicone molds or mini muffin liners.
5. Freeze until firm, about 30 minutes to 1 hour.
6. Store in an airtight container in the fridge or freezer.

These raspberry fat bombs are wonderfully fruity and rich.

The addition of raspberry provides a touch of tartness, which balances the sweetness of the coconut oil, making them a refreshing treat that’s great after a savory meal or as a quick snack.

Spiced Chai Coconut Oil Fat Bombs

For those who love the warm spices of chai, these spiced chai coconut oil fat bombs are a perfect blend of aromatic flavors and healthy fats.

Cinnamon, cardamom, and ginger give them that comforting chai flavor, while coconut oil creates a smooth, creamy texture that’s rich and satisfying. They are ideal for chilly evenings or as a sweet treat with your afternoon tea.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup heavy cream (or coconut cream for a dairy-free option)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil and heavy cream together over low heat.
2. Stir in the cinnamon, ginger, cardamom, sweetener, and vanilla extract.
3. Pour the mixture into silicone molds or mini muffin tins.
4. Freeze for 30-45 minutes until solid.
5. Store in an airtight container in the fridge or freezer.

These chai spiced fat bombs are a cozy, flavorful way to fuel your body with fats while indulging in the comforting spices of chai.

They’re perfect for when you’re craving something warm and spiced, and they make a great little treat with a cup of herbal tea.

Mocha Hazelnut Coconut Oil Fat Bombs

For coffee and chocolate lovers, these mocha hazelnut coconut oil fat bombs are the ultimate indulgence.

With rich coffee flavor, smooth chocolate, and crunchy hazelnuts, these fat bombs are like a bite-sized mocha drink—but without the sugar or carbs. They’re great for a pre-workout energy boost or as an after-dinner treat.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup brewed espresso or strong coffee (cooled)
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup chopped hazelnuts
• 2 tablespoons powdered erythritol (or monk fruit sweetener)
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the brewed coffee, cocoa powder, erythritol, and vanilla extract until fully combined.
3. Add chopped hazelnuts to the mixture and stir to distribute.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 30–45 minutes until set.
6. Store in the fridge or freezer in an airtight container.

These mocha hazelnut fat bombs are perfect for satisfying your chocolate and coffee cravings.

The combination of coffee and cocoa gives them a rich, deep flavor, while the hazelnuts add a delightful crunch. They’re an excellent keto snack that feels like a dessert!

Coconut-Lime Chia Fat Bombs

These coconut-lime chia fat bombs offer a refreshing, tropical twist on your typical keto fat bomb. The chia seeds provide a boost of fiber and texture, while the coconut and lime give them a fresh, zesty flavor.

These fat bombs are a great choice if you’re looking for something light and citrusy but still rich in healthy fats.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup coconut milk (full-fat)
• Zest and juice of 1 lime
• 2 tablespoons chia seeds
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Add the coconut milk, lime zest, lime juice, erythritol, and vanilla extract. Stir until well combined.
3. Stir in the chia seeds, making sure they’re evenly distributed.
4. Pour the mixture into silicone molds or ice cube trays.
5. Freeze until solid, about 30–45 minutes.
6. Store in the fridge or freezer.

These fat bombs have a refreshing citrus flavor thanks to the lime, with the chia seeds adding a slight crunch.

They’re a light yet satisfying snack, and their tropical flavor makes them feel like a vacation in every bite.

Dark Chocolate Almond Coconut Oil Fat Bombs

These dark chocolate almond coconut oil fat bombs offer a rich, decadent taste of chocolate combined with crunchy almonds.

With a smooth texture and low-carb sweetness, they’re perfect for curbing any chocolate cravings while keeping you in ketosis. Plus, the almonds provide a nice protein boost, making them a great post-workout snack.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup unsweetened dark chocolate (85% or higher), chopped
• 2 tablespoons almond butter
• 2 tablespoons powdered erythritol
• 1/4 cup chopped almonds (or almond slivers)
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil and dark chocolate together over low heat, stirring until smooth.
2. Stir in the almond butter, erythritol, and vanilla extract until well combined.
3. Pour the mixture into silicone molds or mini muffin tins.
4. Sprinkle chopped almonds on top for added crunch.
5. Freeze until solid, about 30–45 minutes.
6. Store in the fridge or freezer for optimal freshness.

These dark chocolate almond fat bombs are rich, satisfying, and have just the right balance of sweet and nutty.

They’re the perfect treat for anyone craving chocolate while sticking to their keto goals.

Strawberry Coconut Oil Fat Bombs

These strawberry coconut oil fat bombs are bursting with fresh berry flavor and have a smooth, creamy texture.

With a sweet, tangy bite from the strawberries and a hint of coconut, they’re perfect for a refreshing snack or dessert. The addition of coconut oil helps keep you full, making them an excellent choice to satisfy both your sweet tooth and your hunger.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup freeze-dried strawberries (or fresh strawberries, pureed)
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• 1 tablespoon coconut milk (optional for extra creaminess)

Instructions:

1. In a blender, combine freeze-dried strawberries and erythritol until finely ground (or puree fresh strawberries).
2. Melt the coconut oil in a saucepan over low heat.
3. Stir in the strawberry powder, vanilla extract, and coconut milk if using.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 30–40 minutes until solid.
6. Store in an airtight container in the fridge or freezer.

These strawberry fat bombs offer a light and fruity flavor that’s both refreshing and satisfying.

They’re perfect for when you want something fruity yet indulgent while staying on track with your keto diet.

Cinnamon Pecan Coconut Oil Fat Bombs

If you love the combination of warm cinnamon and crunchy pecans, these cinnamon pecan coconut oil fat bombs are a must-try.

The sweet, nutty, and slightly spicy flavor profile makes them the perfect fall-inspired treat, but they’re great year-round. These fat bombs will keep you satisfied while delivering a healthy dose of fats.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the cinnamon, vanilla extract, and erythritol until smooth.
3. Add chopped pecans and mix to incorporate.
4. Pour the mixture into silicone molds or mini muffin liners.
5. Freeze for 30–45 minutes until firm.
6. Store in the fridge or freezer.

These fat bombs are cozy, nutty, and perfect for anyone who loves the flavor of cinnamon and pecans.

They provide a satisfying crunch and a warm, comforting taste, making them an excellent snack on a cool day.

Pumpkin Spice Coconut Oil Fat Bombs

These pumpkin spice coconut oil fat bombs are a fall favorite, packed with all the warm spices of a classic pumpkin pie.

The creamy coconut oil blends perfectly with the spices, and the pumpkin adds an extra depth of flavor. These fat bombs are low-carb and perfect for anyone who enjoys the seasonal flavors of pumpkin without the sugar.

Ingredients:

• 1/2 cup coconut oil
• 2 tablespoons canned pumpkin puree (unsweetened)
• 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the pumpkin puree, pumpkin pie spice, erythritol, vanilla extract, and a pinch of sea salt.
3. Pour the mixture into silicone molds or mini muffin cups.
4. Freeze until solid, about 30–40 minutes.
5. Store in the fridge or freezer.

These pumpkin spice fat bombs are a great way to enjoy all the flavors of fall without the carbs.

They’re rich and creamy, with just the right amount of spice and sweetness to make them a perfect keto treat for any time of year.

Lemon Coconut Oil Fat Bombs

These lemon coconut oil fat bombs are tangy, refreshing, and creamy all at once. The citrusy brightness of lemon pairs perfectly with the richness of coconut oil, making these fat bombs a delightful, low-carb treat.

They are perfect for those looking for a light, zesty snack to keep their energy levels up during the day.

Ingredients:

• 1/2 cup coconut oil
• Zest and juice of 1 lemon
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the lemon zest, lemon juice, erythritol, vanilla extract, and a pinch of sea salt.
3. Pour the mixture into silicone molds or ice cube trays.
4. Freeze until solid, about 30–40 minutes.
5. Store in the fridge or freezer.

These fat bombs offer a nice balance of sweetness and tartness, with the coconut oil providing a smooth base that makes the lemon flavor pop.

They’re perfect for a refreshing, creamy bite when you need a quick energy boost.

Chocolate Mint Coconut Oil Fat Bombs

Chocolate and mint are a classic flavor combination, and these chocolate mint coconut oil fat bombs bring them together in a delicious, low-carb treat.

The rich, dark chocolate provides a deep, satisfying flavor, while the mint adds a cool, refreshing twist. These fat bombs are perfect for when you need a chocolatey pick-me-up without the sugar.

Ingredients:

• 1/2 cup coconut oil
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon peppermint extract
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the cocoa powder, erythritol, peppermint extract, and vanilla extract until smooth.
3. Pour the mixture into silicone molds or mini muffin cups.
4. Freeze for 30–40 minutes until solid.
5. Store in the fridge or freezer.

These chocolate mint fat bombs have a refreshing minty flavor that balances perfectly with the rich, smooth chocolate.

They’re great for satisfying your dessert cravings while keeping your carb intake low.

S’mores Coconut Oil Fat Bombs

Who doesn’t love s’mores? These keto-friendly s’mores coconut oil fat bombs capture all the flavors of this classic treat—without the sugar or carbs.

The coconut oil base provides a creamy foundation, while the chocolate, marshmallow, and graham cracker flavor come together for a decadent and fun keto snack.

Ingredients:

• 1/2 cup coconut oil
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar-free marshmallow fluff (optional)
• Crushed sugar-free graham crackers or almond flour (for texture)

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the cocoa powder, erythritol, and vanilla extract until smooth.
3. For a marshmallow layer, carefully stir in sugar-free marshmallow fluff, or mix almond flour/crushed graham crackers to mimic the texture of the graham crackers in traditional s’mores.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 30–45 minutes until solid.
6. Store in the fridge or freezer.

These fat bombs bring the nostalgic flavors of s’mores to your keto lifestyle without the carbs.

They’re perfect for when you’re craving a dessert that’s a little more fun and indulgent.

Caramel Macchiato Coconut Oil Fat Bombs

For those who love a good coffeehouse treat, these caramel macchiato coconut oil fat bombs bring the rich flavors of coffee and caramel together in a creamy, low-carb bite.

The deep coffee flavor combines beautifully with the buttery sweetness of caramel, making them perfect for a morning boost or an afternoon treat.

Ingredients:

• 1/2 cup coconut oil
• 2 tablespoons brewed coffee (cooled)
• 2 tablespoons sugar-free caramel syrup
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the brewed coffee, caramel syrup, erythritol, and vanilla extract until smooth.
3. Pour the mixture into silicone molds or mini muffin cups.
4. Freeze until firm, about 30–45 minutes.
5. Store in the fridge or freezer.

These fat bombs provide that rich caramel macchiato flavor without the sugar and carbs, perfect for coffee lovers on a keto diet.

The combination of coconut oil and coffee offers a satisfying, creamy texture that mimics your favorite coffeehouse drink.

Chocolate Coconut Almond Fat Bombs

If you’re a fan of the classic combination of chocolate and almonds, these chocolate coconut almond fat bombs are the perfect keto-friendly treat.

The rich chocolate and creamy coconut oil base create a satisfying texture, while the crunchy almonds add a delightful bite. These fat bombs are ideal for a mid-afternoon snack or a sweet indulgence after dinner.

Ingredients:

• 1/2 cup coconut oil
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered erythritol
• 1/4 cup chopped almonds
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the cocoa powder, erythritol, and vanilla extract until smooth.
3. Fold in the chopped almonds to distribute evenly.
4. Pour the mixture into silicone molds or mini muffin cups.
5. Freeze for 30–45 minutes until set.
6. Store in the fridge or freezer.

These fat bombs offer the perfect combination of creamy chocolate and crunchy almonds, all in a satisfying, low-carb treat.

The chocolate and almond flavor is sure to satisfy your sweet tooth while keeping your keto goals intact.

Tropical Coconut Lime Fat Bombs

Bring a little taste of the tropics to your keto snack game with these tropical coconut lime fat bombs. The coconut and lime flavors complement each other perfectly, offering a refreshing and zesty flavor profile.

These fat bombs are a light, flavorful snack that’s perfect for warmer months or whenever you need a burst of freshness.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup unsweetened coconut milk
• Zest and juice of 1 lime
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the coconut milk, lime zest, lime juice, erythritol, and vanilla extract until well combined.
3. Pour the mixture into silicone molds or mini muffin cups.
4. Freeze until firm, about 30–40 minutes.
5. Store in the fridge or freezer.

These tropical coconut lime fat bombs are the perfect snack to refresh and energize you while sticking to your keto diet.

The combination of creamy coconut and tangy lime will transport you to a tropical paradise with each bite.

Raspberry Cheesecake Coconut Oil Fat Bombs

If you love cheesecake and are looking for a keto-friendly version, these raspberry cheesecake coconut oil fat bombs are for you!

With a tangy, creamy filling and a burst of fresh raspberry flavor, these fat bombs offer the indulgence of a cheesecake bite in a low-carb package. The coconut oil base makes them creamy and rich, perfect for a dessert or snack.

Ingredients:

• 1/2 cup coconut oil
• 2 ounces cream cheese, softened
• 1/4 cup fresh raspberries (or frozen, thawed)
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Blend the raspberries until smooth (you can also mash them by hand for a chunkier texture).
3. Mix the cream cheese, erythritol, and vanilla extract in a bowl until smooth.
4. Stir the raspberry puree into the coconut oil, then add the cream cheese mixture and blend thoroughly.
5. Pour the mixture into silicone molds or mini muffin cups.
6. Freeze for 30–45 minutes until firm.
7. Store in the fridge or freezer.

These fat bombs are creamy, tangy, and packed with the flavor of fresh raspberries.

They’re a great way to enjoy cheesecake flavors while keeping your carbs in check.

Peanut Butter Coconut Oil Fat Bombs

If you’re a peanut butter lover, these peanut butter coconut oil fat bombs will hit the spot. With the rich, nutty flavor of peanut butter combined with coconut oil, these fat bombs are both satisfying and delicious.

They’re perfect for a quick snack when you need a little something to keep you going.

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup peanut butter (preferably unsweetened and natural)
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• Pinch of salt (optional, for added flavor)

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the peanut butter, erythritol, vanilla extract, and salt until smooth and combined.
3. Pour the mixture into silicone molds or mini muffin cups.
4. Freeze for 30–45 minutes until solid.
5. Store in the fridge or freezer.

These peanut butter fat bombs are creamy, nutty, and satisfying.

The addition of coconut oil helps keep them smooth and provides an energy-boosting fat source, making them perfect for a quick keto snack or treat.

Apple Cinnamon Coconut Oil Fat Bombs

These apple cinnamon coconut oil fat bombs capture the warm flavors of apple pie without the carbs. With cinnamon and a hint of apple flavor, they have a comforting, cozy feel.

These fat bombs are perfect for fall or anytime you’re craving a warm, cinnamon-spiced treat.

Ingredients:

• 1/2 cup coconut oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon apple pie spice (or ground nutmeg)
• 1/2 teaspoon apple extract (optional, for stronger apple flavor)
• 2 tablespoons powdered erythritol
• Pinch of sea salt

Instructions:

1. Melt the coconut oil in a saucepan over low heat.
2. Stir in the cinnamon, apple pie spice, erythritol, and apple extract (if using).
3. Pour the mixture into silicone molds or mini muffin cups.
4. Freeze until firm, about 30–40 minutes.
5. Store in the fridge or freezer.

These apple cinnamon fat bombs have the comforting, warm flavors of fall baked into each bite.

With the sweetness of cinnamon and a hint of apple flavor, they’re an excellent keto snack to satisfy your cravings for something cozy and flavorful.