Keto Coconut Cream 3-Ingredient Fat Bombs

Calling all coconut lovers this 3 ingredient Paleo, Keto, and low carb fat bomb recipe is for you. Deliciously creamy, yet refreshing coconut cream is blended with sweetener and topped with toasted coconut flakes. It does not get any simpler than that! The final mixture is divided into silicone molds and frozen until solid.

What is the difference between coconut milk and coconut cream?

When you open a can of unshaken coconut milk, there is a thick layer of fat that sits on top of the liquid milk. This is the coconut cream! You can scoop off this layer of fat and use it in this recipe, or you can purchase a can of pure coconut cream (this is what the recipe uses below). Coconut cream is made up of a mixture of coconut oil and coconut flesh.

Do I need a mixer for this recipe?

No, all you need is a bowl and a whisk, which makes this Keto fat bomb recipe effortless and great for every day.

How can I store extra fat bombs?

These Keto fat bombs will keep for up to one month in the freezer if stored in an airtight container.

What can I use if I do not have silicone cupcake liners?

Silicone molds are highly recommended because they make it very easy to remove the fat bombs once frozen. They are inexpensive and used in many other Keto fat bomb recipes. If you use paper liners for this, chances are the paper will stick to the fat bomb after it is frozen.

13.6 fl oz of coconut cream listed in the ingredient list is one can of coconut cream.

Serving suggestion

Serve these delicious coconut cream fat bombs with a bite of moist Keto Almond Squares https://www.carbmanager.com/recipe/keto-almond-squares

Net Carbs

2.5 g
Fiber

1.5 g
Total Carbs

13 g
Protein

2 g
Fats

18.7 g

187 cals

Quantity

Serving Size

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Coconut Cream (liquid From Grated Meat)

13.6 fl oz
The Ultimate Icing Sugar Replacement by Swerve

½ cup
Unsweeted Coconut Flakes by Bob's Red Mill

¼ cup

Step 1

Combine the coconut cream and sweetener together in a small bowl. Whisk well to incorporate and dissolve the sweetener.
Step 2

Divide the fat bombs into 8 silicone cupcake liners. Place the fat bombs in the freezer and allow the fat bombs to start to solidify before adding the coconut flakes on top. This will ensure the coconut flakes will sit on top of the fat bomb and not sink to the bottom.
Step 3

In a small, dry, non stick pan add the unsweetened coconut flakes. Place the pan on medium-low heat. Toss the coconut frequently until it is a light golden brown. At this point the fat bombs will solidify enough to top it with the toasted coconut flakes.
Step 4

Place them back into the freezer until frozen solid. Once frozen, remove from the silicone liners and place in an airtight container or freezer bag for up to one month.